Iretza sagardotegia, a new concept of cider house.

Iretza Sagardotegia leaves aside the traditional line of the cider houses of the Basque Country and shows us a new, different concept.

In 2008, Iretza Sagardotegia began its journey creating a new concept to taste the natural cider of the Basque Country. A project that has the support and collaboration of 2 traditional sagardotegis of Gipuzkoa: Etxeberria and R. Zabala. The Iretza cider house is located in an industrial pavilion, on the outskirts of the town of Astigarraga, a space that has a maximum capacity of 470 people distributed in 3 floors, a capacity higher than the average of the Basque cider houses. Its three floors, with different characteristics and profiles, are connected by elevator and stairs, making it possible for people with reduced mobility to enjoy each and every corner of this Gipuzkoan establishment.

We went to Iretza Sagardotegia because of its innovation, the mix of concepts (traditional / modernity) and the guarantee of having two traditional Basque cider makers behind the project.

Design and ambience: The design of Iretza Sagardotegia is undoubtedly one of its strong points, and is that, many of the diners who come to this establishment, do so called by the attraction of being able to enjoy a sagardotegi menu in a different space. Eating inside the “kupelas”, an experience that surprises everyone who comes to Iretza Sagardotegia. A cider house, 3 atmospheres, this is what the people in charge of Iretza Sagardotegia propose and this is exactly what we found.

• Second floor or “Kupeltoki”: Translated into Spanish as “place of barrels”. A floor where we find two of the most important areas of this cider house, the grill area and the barrels area. The tables and tables-kupela cover the rest of this floor, where we also find the reception of the premises. Undoubtedly, this floor has the best atmosphere of all Iretza.

• Second floor or Sagasti: In Spanish, “manzanal”. A small space that follows the aesthetics found on the second floor but with an area of fewer barrels, a quieter floor than the first, an intermediate space between the first and third floor, which also has kupelas where we can eat inside.

• Third floor or Ganbara: In Spanish “camarote”, a brighter space but with a single kupela, the quietest space in Iretza. It can be a good option for those who come with their families to Iretza sagardotegia.

As you can see, Iretza Sagardotegia has spaces for all types of profiles, which one do you choose?

Cider: Unlike other sagardotegis, in Iretza they do not produce the cider in the own cider house, since their broths are elaborated in the Etxeberria and R. Zabala cider houses, two ciders that we can taste to the txotx in Iretza Sagardotegia and in their respective cider houses.

Menu:The menu of Iretza Sagardotegia, as in the traditional cider houses of our land consists of: Cod omelette, cod, cod, chop and walnuts with cheese and quince jelly. A correct menu, which has great room for improvement.

• Codfish omelette: We present two beautiful codfish omelettes, one just right, good flavor and texture, the other, a little drier, overcooked.

• T-bone steak: Presented at the right point, a little cold.

Location: Being in an industrial pavilion, surrounded by businesses, means that this Basque cider house loses some of the charm of the usual cider houses, mostly located on the outskirts of urban centers, among forests and green pastures.

Transportation: Iretza Sagardotegia has an agreement with the company Sagardobus, company with which we went to our appointment to this establishment in Astigarraga. A perfect management, an organization that leaves nothing to chance and that allows us to enjoy a Basque cider house without having to worry about the organization. Sagardobus has as origin of its buses the cities of Bilbao, Vitoria-Gasteiz and Pamplona.

Our table was on the third floor, the last one, a quiet floor, without much movement. In short, a sagardotegi with a striking aesthetic and design, without architectural barriers, but with great room for improvement with respect to its menu and kupelas.