Sarasola sagardotegia, a traditional cider house.

Sarasola sagardotegia, a traditional cider house with a long history behind it.

The Sarasola cider house in Astigarraga proposes us to spend a nice day among kupelas (barrels in Basque). A plan that we have enjoyed thanks to Sagardobus, a company specialized in making known the experience of the “txotx” to everyone who visits us. Do you know what is the txotx? If you are regular readers of our publications, we are sure that you already know this tradition, if not, do not worry, you can always read our article ” Txotx! Opening of the cider season in the Basque Country. “. A 100% recommended reading. By the way, we must not confuse the Sarasola cider maker in Astigarraga with the Sarasola cider maker in Asteasu, they have nothing to do with each other and can cause us more than one headache, be careful. Throughout our life we have visited Sarasola on many occasions, an experience that has served us to value the aspects that have changed in this cider house of Gipuzkoa with the passage of time. And the fact is that, although Sarasola is synonymous of cider tradition, its managers have changed over the years, a fact that has affected the day to day of this gastronomic temple of Astigarraga. That is why, although we have spent very good and bad moments in this location, we are sure that it will not be the last time we visit Sarasola. In this article we are going to focus on the present, on the last experience that we have lived in this establishment, some gastronomic and cultural sensations that have left us a good taste in our mouths.

Sarasola has 3 dining rooms inside its facilities, between all of them, they have a total capacity of more than 200 people, a characteristic that makes it a small giant of the Basque cider. As any other establishment, Sarasola has positive and negative aspects, in our opinion, the valuation of the whole is positive. Although all those who complain about aspects such as the comfort of the tables next to the kupelas, the cold on certain winter days or the overcrowding in the middle of the txotx season are right. We will explain all these points and many more in the following lines, let’s start.

Many of the people with whom we shared kupelas in Sarasola told us that they felt they were in the lower part of a Basque farmhouse, in a place without much fanfare, in an old converted stable. One of the characteristics that has made Sarasola a perfect place to enjoy the authentic txotx experience. In the past, there were no cider houses as we know them today, they were baserris (farmhouses) where cider was produced, a task that was combined with other tasks in the baserri such as animal care. The merchants who wanted to buy cider would come to these farmhouses to taste the new cider of the season, and the producers would bring them some food to accompany the cider. This tasting was done standing in front of the kupelas, originating the current experience of the txotx in Euskadi. An explanation that can help us to understand that Sarasola, without major changes in its structure, maintaining the appearance of yesteryear, manages to attract thousands of people looking for an authentic cider house where to know the experience of the Basque cider.

History: Sarasola has been active for decades, a family business, which in recent years has changed hands, giving entry to a new management. In this sense, many people are surprised to find managers of Asian origin in a Basque cider house, there are even people who use it as an argument to indicate that it is a bad sagardotegi. In this aspect, we have no doubt, as long as the new management respects the Basque culture, maintains the quality of its food and continues with the cider tradition of its predecessors, it should not be a problem.

Location: Located in Astigarraga, in the cradle of Basque cider, Sarasola is just a few meters from another emblematic cider house, Oiarbide. Both establishments are located in the mountains, on steep slopes where nature is the main protagonist. Due to its location, we always recommend to have transport to get to its surroundings, in our case, it was Sagardobus who transferred us in a practical and comfortable way to Sarasola. To the people who decide to go to this cider house in private transport, by car, indicate that there is an exclusive parking for its customers with capacity for about 30 cars. Normally, there are usually no parking problems, however, in high season we recommend arriving early to avoid surprises.

Cider: According to them, of the approximately 60,000 liters of cider that they elaborate annually, a good part is produced with autochthonous apples, an information that clashes with the lack of the logo of the Denomination of Origin Euskal Sagardoa. This seal is the only indicator that assures us the origin of the apples with which the cider has been elaborated. Although it is possible to elaborate cider with autochthonous apple without being inside the Denomination of Origin, to all the users who ask us for this question we always answer them in the same way, it is necessary to look for the red apple, the seal of the Denomination of Origin of the Basque cider, it does not fail. Leaving aside the origin of the apples with which the cider is made in Sarasola, we must say that the broth of this cider house is more than acceptable. Of course, as in all sagardotegi, there are some kupelas that like more and others less, everything depends on the tastes of each one.

Cider house menu: Sarasola’s menu is the traditional menu with some slight modifications. And is that, in addition to the more than recognized dishes of the traditional cider menu (cod omelette, fried cod, txuleta, cheese and quince jelly) there are 2 more dishes to consider, 2 changes, chorizo and black pudding as starters and tiles and cigars along with the rest of the dessert. 2 very good modifications, especially the tejas and cigars, a success.

As for the traditional dishes, all were correct, all had good flavor and texture, well cooked. We must say that, at the request of the diners and depending on those responsible, they usually bring out dishes to repeat without increasing the cost of the menu, in our case were the desserts, in the case of the adjoining table the starters, everything is to propose it. Overall, the menu is more than correct, we enjoyed each of the dishes and satiated our appetite, we leave you some photos as a sample.

For all those people who do not want to taste the traditional cider house menu can opt for other options such as a la carte dishes, another of the modalities available in Sarasola. Of course, we recommend to consult with those responsible before going, since in high season, maybe they do not admit this type of proposals.

Authentic: As we have commented previously, Sarasola is, as most of the cider houses of our surroundings, a farmhouse reconverted into sagardotegi. That yes, in the case of Sarasola, it is more remarkable for its simple design, a fact, that, removing the small dining room that we find at the end of the establishment leaves to the sight the structure of the old farmhouse.

Dining rooms: We can say that Sarasola has 3 different dining rooms with their own particularities: the one at the entrance, the central one, and the one at the back. The first of them, as soon as you enter on the left hand side, is a dining room in which in the past people used to eat standing up, without benches, of small dimensions, a small txoko close to the kupelas area. The central one, the largest, longest and narrowest, shares space with the kupelas of the cider house. While the last one, a dining room with a more careful aesthetic, next to the main bathrooms, cozy and calm, closes the offer of dining rooms that Sarasola offers us. We must emphasize that in the first 2 dining rooms the temperature in winter is usually quite low, the cold is noticeable, the warm clothes are not enough. In addition, the first two dining rooms are the most noisy areas, next to the wooden barrels, while the dining room at the back, warmer and quieter, delights people who are not looking for so much fun. Although in our last experience at Sarasola all the tables were long and with benches, we know that on previous occasions they also offered the option of eating standing up, as in the past.

Attention: The woman who attended us was very nice and attentive, a fact to take into account more if possible, when Sarasola had more than 80% occupancy. We should point out that we do not recommend going to this cider house during the high season, as it is crowded, people who come to the kupelas for cider can disturb people trying to eat quietly at the adjoining tables. In our opinion, they should sacrifice some reservations in order to provide the highest quality experience possible.

Price: 32€ per person, within the limits of the average price of all Basque cider houses. However, if we value the value for money of Sarasola, we can say that the balance is positive. Even more so if we take into account that there is the possibility of repeating some dishes (request subject to approval by the manager). In our case we wanted to repeat the dessert (tiles, cigarettes, cheese, quince jelly and walnuts), a request that was accepted with a smile on our face without any increase in price, a detail that is taken into account and that always pleases the clientele.

Other recommended cider houses: Sarasola is in the average quality of the cider houses that we find in Euskadi, an establishment, that although it can be perfectly recommended to the people who visit us, we must mention other cider houses in case this one does not adjust to their priorities and tastes.

Related articles: Cider, a traditional drink of Euskal Herria, has spaces of great interest to help understand the culture and history of the apple to all the people who visit us. Some meeting points that introduce us to the world of cider from a dynamic and entertaining point of view, here are some articles:

As you have been able to appreciate, Sarasola is a traditional cider house, an establishment of all the life. A sagardotegi, that attending during the week or in punctual moments, can be ideal to experience in first person the experience of the txotx.