Gastronomy

The cider all the year

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Any time of year is perfect for experiencing a meal in any of the 70 cider bars in Gipuzkoa. The cider season takes place from January to May, but more and more cider bars are extending their offer and open their doors the rest of the year, offering the visitor the chance to taste apple wine in its maturity, once it has been bottled, and in a calmer atmosphere.

Where?

-
 (Donostialdea)

When do this activity?

All year

Recommended for

  • Family
  • Friends
  • Couple

Associated experiences

Sagardun
  • Single
  • Family
  • Friends
  • Couple
Sagardun is a public-private consortium socio-culturally promoting the Basque Country`s cider culture through tourism. Sagardun runs and manages different activities and projects all year round: design, set-up and marketing of tourist experiences in cider houses, organising events related to cider culture and managing Sagardoetxea, the Cider Museum.
Chocolate Secrets
  • Family
  • Friends
During a great part of the XVIIIth, the Royal Gipuzkoan Company of Caracas, with the head office in Pasaia, controled the monopoly of the imported cocoa so that the choclolate that was consumed in Europe came from basque ports. The chocolate came to remain and turned this land into the cradle of big masters of the chocolat. Througout the time the industry of the chocolate has evolved in such a way that we can enjoy multiple varieties. If we want to understand better its key position and the features of this product and that everyone likes, there is nothing better that approaching to Casa Aramendia in Errenteria. From 1898, the tradition and the craft has been his reason for being. More than one century of history and familiar tradition that has been transmitted from generation to generation, that has turned Casa Aramendia in reference in Gipuzkoa when talking about elaborated products in a traditional and handcrafted way. Nowadays, Casa Aramendia give us the opportunity to know in-depth this exceptional product, and why not, to enjoy his forms, sounds, textures, aromas and flavors. We will go inside the workshop of Casa Aramendia and we will know the origins and the historical paper of the chocolate in Oarsoaldea region. We will learn to distinguish different varieties in a small taste and they will show us the evolution and the manufacturing process from the culture up to the palate. Later on we will get to work; adults and children we will elaborate together delicious truffles and lollipops of chocolate that we could taste as soon as they are ready. Undoubtedly, this experience is for al the senses ,unforgettable, and with the final cherry of the visit to the facilities of this small temple of the chocolate and its artisan pastry workshop. All this dressed with the attire of a real chocolate master and having the chance to immortalize in a photo that will be available to unload in its website.
Gorrotxategi Confectionary Museum
  • Single
  • Family
  • Friends
  • Couple
Evolution in the world of confectionary from the beginning of the confectioner's trade in the 15th century to the arrival of electricity at the end of the 19th century. When our former 17th century confectionary plant was pulled down in 1981, due to being practically in ruins, from the teachings passed down to me by José Miguel Barandiaran, I decided to continue using the existing tools of the trade and created a Confectionary Museum, aware of the importance of ethnography in village history. These work implements were used until electricity came to the village. The importance of this period lies in its ethnographical wealth, as the parts were mainly made by Basque craftsmen, using wood from their forests, stone from their quarries and bronze, demonstrating their specialisation in manufacturing these objects. Between the 14th and 16th century, a confectioner's worked most importantly as a wax chandler, making some sweets on the side. They were later known as confectioners, they continued to make wax until this century whilst increasing their sweet production.
Getariako Txakolina Denomination of origin
  • Single
  • Family
  • Friends
  • Couple
A wonderful journey in search of an exclusive wine in the Basque Country: Txakoli. We'll visit the wineries where this inimitable wine is made, hidden in the depths of the labyrinths of vines, in inland settings and on the cliff edges. Only in the Basque Country can you enjoy the fruity notes this young wine has to offer, but yet very closely linked to landscapes and age-old traditions. Although Txakoli from Getaria can be associated with the town of the same name, this wine is currently produced with Designation of Origin in the whole of Gipuzkoa. If you find yourself in inland Gipuzkoa, more specifically in Goierri, we suggest that you do a Txakoli tasting and Idiazabal cheese pairing led by the renowned chef, member of Euro-Toques and the Golden Nose. Enjoy this food and wine pairing in Igartza, the monumental heritage site, in Beasain, and sample one of the few organic Txakolis, grown free from pesticides or chemical fertilizers that are produced in Gipuzkoa.
Cerrar

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