Zapiain Sagardotegia, the home of the Txotx.

Zapiain Sagardotegia awaits us every year with open arms to enjoy the Txotx as before, as always.

The surname Zapiain is synonymous of sagardoa (cider) in Euskal Herria, and this Basque family has been linked to this traditional broth since before 1595. Its temple, Zapiain Sagardotegia, is located just 5 minutes walking from the urban center of Astigarraga, one of the Basque municipalities where the apple is most worked, one of the great areas of the Basque cider. Zapiain, is a sagardotegi that does not fail in the agenda of many Basques, a typical, emblematic, historical cider house. Every year, on the occasion of the beginning of the cider season, Zapiain opens its doors for locals and foreigners to enjoy the txotx in the old style, standing up, in the same cellar where its broths are elaborated. A tradition that we enjoyed like children thanks to its cod omelette, its fried cod with peppers, its steak, its dessert, cheese with walnuts, and of course, its cider to the Txotx.

The cider house Zapiain invites us every year to enjoy its natural cider and its gastronomic charms surrounded by a great atmosphere, are you up for it? You can make your reservation from the reservation section of its own website: Reservation

History: The surname Zapiain and the sagardoa have been sharing the same path since before 1595, and it is in this year, when, by means of a sentence in favor of the City Council of Donostia, there is a first record of the link of this Zapiain family with the Basque cider. Thus, the sentence reads, “As long as he does not come and live within the walls of this city and was not a neighbor of it, his ciders were not admitted”. It is curious that that sentence that in the past harmed Zapiain’s sales in the capital of Gipuzkoa, is the one that today provides testimony of the historical dedication of the family, isn’t it?

Although the real turning point of this family took place when Don Nicolás Rosario Zapiain Agirregabiria, took the hard but wise decision to leave aside the rest of the work of the baserri (farmhouse in Basque) to devote himself fully to the production of Sagardoa. Nowadays, Zapiain continues working for and for the Basque cider, supporting the different events for the promotion of cider, and fighting to obtain the excellence in the quality of its wines, a section in which it has been achieving great successes since 1981 (year in which they incorporated their first oenologist):

Suppliers: Like the great restaurants of our land, Zapiain Sagardotegia does not forget its suppliers when it comes to showing the origin of its quality. Kepa Loidi, Alkorta Bakailuak, Txogitxu, Euskal Herriko Artzainen Gaztak, Mendiluze Okindegia and Pedro Luiz are part of the final result of the experience offered in this sagardotegia. Great products that fused with the cider of the Zapiain family achieve a result to remember.

Zapiain Sagardoa: Zapiain cider is not only consumed in its cellars, its bottles are one of the most consumed in the Basque and international market. Its cider keeps intact one of the most striking characteristics of our ciders, a drink without preservatives, without additives, 100% natural.

Products: Innovating and looking to the future, but always starting from the traditional and cultural base of natural cider, Zapiain cider maker, has been expanding its range of products. Very varied products with a common factor, the apple. Unfortunately, we can only talk about their cider, the rest we have not had the opportunity to taste.

Location: The location of Zapiain Sagardotegia, next to the urban center of Astigarraga, makes it possible to reach its facilities from Donostia using only public transportation.

Txotx Menu: We leave the good stuff for last, the traditional menu that accompanies the Txotx in the Zapiain’s house. This cider house still keeps alive the tradition of eating standing in front of the kupelas (barrels in Basque).

Codfish omelette: The specialty of the house, codfish omelette cooked with Maritxu Goñi’s recipe, excellent, little more can be said about the famous omelette of Zapiain Sagardotegia. Perhaps it is too much to say, but we would not be lying if we classified it as one of the best cod omelettes of all the Basque cider houses.

Fried codfish: The codfish does not deviate from the line that defines the house omelette. Elegant slices accompanied by a good portion of peppers and onion, without skimping, intense flavor.

Txuleta: The first one we tasted was a little overcooked, a small bump that was fixed with the next Txuleta, churruscada on the outside, undercooked on the inside, tender, presented in slices, with good flavor and at the right temperature.

Dessert: Cheese with nuts. Typical dessert, it does not fail. All this accompanied by the Sagardoa of the Zapiain house, Txotx!

We must mention that Zapiain is one of the traditional cider houses, one of the most demanded and also one of the best valued, a cider house that has our respect and admiration. Now you are the only ones left to talk, we invite you to write us a comment with your opinion about your experience in Zapiain Sagardotegia.