Between the Gulf of Biscaia and the green slopes of northern Spain, a city stands out for both the landscape and the flavors. Tourists who visit it usually seek local gastronomy and the proximity of the sea, but there is another reason that leads some to return every year.
A few minutes from the center of San Sebastián, in the Basque region, a small town takes the lead during the beginning of the year.
According to The Sun, AsMondoraga is considered the “capital of the sidra” in the region and welcomes a tradition that brings together community tables, typical dishes and a singular ritual around large barrels.
A practice with centuries of history
The sidra season, known locally as txotxit is held between January and May. During this period, local producers open the barrels where the drink has injured from the previous fall and invite visitors to prove it directly from the source.
According to the same source, tradition has old origins and is linked to the preservation of the health of sailors. During the sixteenth century, the cider was consumed on board to prevent scurry.
PETRITEGI: six generations to produce sidra
One of the oldest houses in the region is Petritegi. The Sun refers that this sidrous has been managed by the same family for six generations and continues to function on the same property where it was founded in 1526.
Visits include a tasting conducted by a guide, which offers the first race as soon as visitors enter the old rural house. Then there is a visit to the production zone, where the stages of the manual apple harvesting are explained.
Community tables and typical dishes
The most anticipated moment of the experience occurs during dinner. Writes the same newspaper that guests sit on wooden tables with capacity for hundreds of people, where basic dishes such as cod omelet, fried chorizo, T-Bone steak and cheese with marmalade are served.
The meal is interspersed with breaks to go to the barrel room. According to the same source, whenever someone shouts “Txotx!”, A cork is removed and the cider starts to grate.
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Participants line up to collect the liquid in the glasses, learning the correct technique to let it hit the walls of the glass and foam.
Where to sleep after Txotx
After a night of cider and food, rest is ‘almost’ mandatory. According to The Sun, the Hotel NH Collection Aranzazu is an option sought by those who return to the city, with large rooms and queen-size beds. The location also allows you to access other attractions in the region.
Cidade Vista de Cima
From Mount Igueldo and Mount Urgull it is possible to have a panoramic view of San Sebastián and his beach -shaped beach. The British newspaper explains that there is a funicular to help visitors who prefer not to walk up to the top.
Pintxos, the other tradition
In addition to the sidra, visitors find in San Sebastián a gastronomic moment centered on Pintxossmall dishes that, according to the, cost an average of 2.50 euros and are served in virtually every bars of the old town.
The newspaper highlights some places and suggestions: Bar Sport, known for Gilda (a combination of olives, anchovies and peppers); San Telmo’s La Cuchara with crispy octopus; and the Berri edge, where it is possible to try grilled pork ear.
Cheesecake to bask fashion
One of the most visited places is the La Viña restaurant, named as the place of origin of the cheesecake burnt, dessert that has become viral in recent years. Adds the publication that, despite the frequent queues, the space maintains focus on the city’s culinary tradition.
The connection between the sea, the mountain and the table continues to define the identity of San Sebastián and neighboring localities. Although many come from gastronomic curiosity, there are those who return only to another glass, a scream and a barrel of sidra.
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