Irigoien cider house, with the aim of pampering their loyal customers of many years’ standing, has always paid attention to the smallest details of the process of cider making, starting from the selection of the apples and their blending. The main characteristic that distinguishes this cider house has always been, and still is, remaining faithful to the most traditional cider making process, ignoring “modernization” and passing trends.
Meals and dinners
In season (January – April): Dinners every days. Meals on Saturdays. Closed on Sundays and holidays.
Out of season (May – December): Closed.
Capacity: 150 people
Owner: Iñaki Irigoein