This cider house started making cider at the beginning of the 20th century, becoming commercialized in the 1940s. The current method of production and cider tasting directly from the barrel or al txotx was introduced in the 1970s. This family´s tradition has its roots in the heart of Guipuzcoa, harmonized with the most modern installations to tirelessly improve the quality of their cider.
Meals and dinners
In season (January – April): Meals and dinners every days.
Out of season (May – December): Meals and dinners every days.
Capacity: 400 people
Owner: Ainara Otaño