Irun and Hondarribia, a discovery of natural spaces in the Bidasoa region
Irun and Hondarribia, a discovery of natural spaces in the Bidasoa region
2,4 km - Irun
Rest and relaxation
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English
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CIDER SEASON runs from mid-January to the end of May.
During these months, they open the cellar where you can taste the ciders they make, directly from the kupelas (to the cry of TXOTX), accompanied by the traditional menu of the cider house:
- Cod omelette, cod with peppers, cow chop, quince cheese and walnuts.
They make a 100% natural cider with apples from the Basque Country and organic apples . Euskal Sagardoa Designation of Origin.
Opening hours are Tuesday through Saturday for dinners ; Friday, Saturday and Sunday for lunches.
The RESTAURANT SEASON begins in June and ends in December.
During this period, you can enjoy their terrace in summer or their fireplace in winter, savoring their menus and the menu of traditional dishes from the Basque Country. They also have a cider menu, with bottled cider.
Grilled meats and typical dishes from the Basque Country are in the spotlight in their house. Not forgetting the cider they make of course.
During this period, their weekly break takes place on Sunday evening and Monday.
They have a park, a pelota court and private parking. They have enough space to accommodate large groups and buses. Suitable for people with reduced mobility.
They offer guided tours, which can be booked online, as well as an online store.
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