It is a family business, dedicated to the cider making activity since the end of the 19th century. All their efforts are directed towards the making of a natural product using the most modern techniques applied to the tradition.
Meals and dinners
In season (January – April): Meals and dinners, standing/sitting in large tables (traditional way to eat in the cider house) and tasting cider in txotx style. Traditional cider house menu. Schedule: meals from Tuesday to Saturday. Dinners from Monday to Saturday. Closed on Sundays.
Out of season (from May to December): Closed.
Capacity: 150 people
Owner: Joxe Angel Goñi