Easter at Sagardoetxea: Tasting of cider and cheeses from the Basque Country

From: 7,00

During Easter, Sagardoetxea offers a pairing of two gourmet products that combine perfectly: cider and cheese. So, apart from the usual tour at Sagardoetxea, you will enjoy a tasting of different cheeses from the Basque Country: D.O. Idiazabal cheese, D.O. Iraty cheese and D.O. Roncal cheese.


  • Adults: 7€ (includes guided tour with cheese and cider tasting)
  • Children ages 0-9 (accompanied by an adult): Free (without tasting)
  • Children ages 10-17: 5€ (includes guided tour with apple wort and cheese tasting)

Guided tour

Activities included in the experience

  • Tour of the apple orchard, where the culture of the apple can be appreciated in a dynamic and educational way
  • Tour of the museum, where you learn about the past, present, and future of the apple and cider, and the entire cider-making process
  • Guided cider tasting, apple wort, and a liqueur.
  • Tasting of various Basque Country cheeses: Idiazabal, Iraty, and Roncal cheeses.


  • 6-9th of aApril: 11:00, 12:00, 13:00, 16:30, 17:30, 18:30
  • 11-15 of April: 11:00, 12:00, 13:00, 16:00, 17:00, 18:00, 19:00
  • 10 and 16 of April: 11:00, 12:00, 13:00


  • 1 hour

When can I go?

  • Easter Week and Holy Week

Who is it for?

  • Individuals, families, couples, groups


  • Spanish, Basque, French, and English (with prior reservation)

Meeting point

  • Sagardoetxea, Basque Cider MUseum (Kale Nagusia, 48 – Astigarraga).
  • GPS coordinates: 43.281204, -1.946554″

How to get there

  • By car: park in the centre of Astigarraga (Kale Nagusia) and in the industrial park (Donostia ibilbidea) Estimated time from parking: 5-10 min.
  • By bus line: From Donostia-San Sebastian (Okendo kalea) and from Hernani (Txirrita kalea): Lines BU12 and BU13. See schedules. Estimated time from stop: 5 min.

The best

  • Taste two gourmet products that are typical of the Basque Country: cider and cheese.
  • Learn the secrets that accompany the tasting of cider.
  • Discover the culture of cider in contact with nature.

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