Tradition
The more recent traditions surrounding the sagardotegis hail back to the time when buyers interested in purchasing cider from a particular maker would bring along food for the tasting as it is considered best when taken with a meal. This soon evolved into gastronomical tradition with the sagardotegis becoming a cross between a grill and a cider house. In a traditional sagardotegi, three courses are taken:
- starter: a cod omelette or cod with peppers
- main: a steak
- dessert: cheese (often Idiazabal cheese), quince jelly and nuts
The steaks today are usually provided by the sagardotegi but in some places the tradition of bringing along your own steak is still practised. Food is traditionally taken standing at tall tables but modern establishments often provide seating.
In the most traditional sagardotegi, each guest, after having paid in the region of 25 euros, receives a glass and at various intervals a txotx (pronounced ) is called. At this, everyone who wishes for cider gets up and heads to the lower section of the sagardotegi where the barrels are located. The large barrels, which are stored horizontally, have a small tap in the lid at about head-height. This is opened by the innkeeper or the first guest to reach the barrel and a thin stream of cider exits, which the guests catch with their glasses as low down as possible to aerate the cider. People then return to their tables to continue with their meal and cider until the next txotx is called. Each guest may drink as much cider as they like.
As this can be a somewhat messy affair, the barrels are often located behind a partition and with a lower floor level than the main eating area.
After the maturation of last year's cider, the cider season opens, with aficionados sampling different houses.
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