Just outside of San Sebastian there are a myriad of small farms producing cider. The apples are harvested in the fall placed in huge oak barrels to ferment. The cider usually finishes fermenting late January/early February. From this time to about April (when it gets too warm and bottling is necessary) producers host Cider House Dinners.
For a fixed price you get the set menu and all the cider you can drink straight from the barrels. The menu is pretty much the same at all houses and is served family style. Throughout the evening, when someone yells “TXOTX” (choch) you grab your cider glass and head for the barrels where a key master releases the cider in a stream for you to catch. Yes, catch! Let the cider hit the inside wall of your glass and only catch as much cider as you will drink before the effervescence from the catch dissipates. The next person in line follows through with their glass ready under the current catcher.
We’re partnering with Finnegan Cider, as they use true cider apples, not the culinary apples that are put into most US ciders that leave the cider sweet, flabby and lacking complexity.
- Finnegan Cider al Txotx
- Chorizo cooked in Finnegan Cider
- Salt Cod Omeletes
- Ribeye Bone In Steaks – served rare unless otherwise specified (grilled by The Parish)
- Idiazabal Cheese with Quince and Walnuts
- Ken’s Bread
Phone: (971) 271-7166