Sagardotegiak (Basque Cider Houses)

The sagardotegiak (cider houses) in the hills around San Sebastián are the most distinctive dining tradition in the Basque Country — seasonal restaurants (open January through April during cider season) where you eat a set menu of cod omelette, grilled txuleta (bone-in ribeye steak), and Idiazabal cheese while filling your glass directly from enormous cider barrels by catching the stream in mid-air. The tradition dates back centuries and the ritual cry of "txotx!" signals that a new barrel has been tapped.