*Txotx Dinner: A Collaboration with Gipuzkoa Basque Country*
Imagine the crisp, sharp aroma of fresh cider filling the air. Listen to the rhythmic clinking of wooden barrels echoing through historic walls. You can literally feel the excitement in the room. No, we aren’t inside a sidrería (a traditional cider house) nestled in the green hills just outside San Sebastián. We are right in the heart of Bornheim! Txotx! How a Basque Cider Night Brought San Sebastián to Frankfurt.
As this year’s guest of honor at Cider World, the Gipuzkoa region brought the authentic Basque Country experience straight to the Bornheimer Ratskeller. The evening beautifully proved that cider is much more than just a drink, it’s a lifestyle that transcends borders. Between traditional courses and lively, sparkling tastings, we experienced firsthand the true meaning of Basque hospitality.
LOCATION – BORNHEIMER RATSKELLER
The organizers could not have chosen a better backdrop for this evening. While the historic Bornheimer Ratskeller is already a local institution, it showed its absolute magic on this particular night. The event kicked off upstairs in the stylish indoor rooms, where an engaging presentation about the Gipuzkoa region instantly put everyone in a vacation state of mind.
Later on, the action shifted outside to the restaurant’s stunning garden. From this vantage point, you enjoy a fantastic view over Frankfurt, and that evening, we even got a spectacular show for free. Right below the terrace, the famous Frankfurt Dippemess (the local spring funfair) was in full swing. As night fell, the fairground rides and giant Ferris wheels lit up, casting a vibrant glow of colors up toward us. It created an absolutely dreamlike contrast between Frankfurt’s sea of lights and the lively Basque spirit!
GIPUZKOA – A BEHIND-THE-SCENES LOOK WITH AZAHARA DOMINGUEZ
Before the glasses were filled, we enjoyed a truly special introduction. Azahara Domínguez, the Councilor for Tourism from San Sebastián, was there in person to share the secrets of her beautiful home in northern Spain. She took us on a journey through the Gipuzkoa region and explained its deeply rooted cider tradition. You realize instantly that this is about so much more than production, it is a sacred cultural heritage. The local apples possess a character as bold and rugged as the coastline itself. And you can taste that distinct profile in every single drop of the various Basque ciders served throughout the evening.
Unlike the classic Frankfurt Schoppen (our local apple wine), traditional Basque Sidra is often cloudier, wilder, and carries a distinct, sharp acidity. The delegation from San Sebastián didn’t just bring cider barrels to Germany; they brought a piece of their soul and centuries of tradition.
TXOTX! THE MAGIC CALL
If you visit a traditional Basque cider house (sagardotegi) during cider season, there is one word you absolutely must know: Txotx! Pronounced like “choach,” this lively cry is the signal that a fresh barrel is being tapped and the cider is about to flow. The term originally refers to the tiny wooden peg that seals the tap hole in the massive barrels. The moment this cry echoes through the room, everyone stops what they’re doing. It is the ultimate signal that a new barrel (kupela) is being tapped.
In a beautiful, elegant arc, the golden juice shoots out of the tiny hole in a thin stream, aimed straight at the waiting glasses. The secret? The cider has to “break” as it pours. You hold your glass low and catch the flying stream with a bit of momentum. This specific technique releases the natural carbonation and wakes up the full complexity of the aromas. It is a ritual dance between barrel and glass, and one that turns strangers into friends in a matter of seconds.
BASQUE CIDER – 500 YEARS OF CRAFTSMANSHIP IN A GLASS
What would an authentic cider tasting be without the legendary names behind the barrels? A brilliant trio traveled straight from Astigarraga, the undisputed global epicenter of cider culture just outside San Sebastián. They brought an incredible five centuries of pure craftsmanship along with them.
Petritegi: A Historic Icon Straight from the Barrel
Located just three miles from San Sebastián in the heart of Astigarraga, Petritegi stands as the ultimate authority on Basque cider culture. This historic estate has been living and breathing cider production since the early 16th century, meaning they have over 500 years of tradition under their belt. Back home, Petritegi is a massive experiential world. Across three themed dining halls decorated with cider-inspired motifs, they offer everything from guided tours to children’s workshops and live concerts. These spaces: Sagar, Baserri, and Arrantzale, each celebrate a unique element of Basque culture.
Zapiain: The Perfect Blend of Tradition and High-Tech
Zapiain stands as another legendary name among the elite cider houses of Astigarraga, making it a brand you simply cannot miss when exploring the Basque Country. Although the roots of this house stretch all the way back to the 16th century, they refuse to rest on past laurels. Instead, Zapiain has evolved into a true pioneer of modern, premium natural cider. Over the years, they have continuously expanded their facilities and integrated cutting-edge technology. At every single stage of production, they rely on top-tier experts to ensure perfection.
Zapiain’s passion for innovation shines brightly through their diverse product lineup, which goes far beyond traditional barrel-tapped cider. They craft exciting specialties like the dessert cider Bizi Goxoa and premium Sagardoz apple brandies. Their collection includes the elegant, fruity liqueur Le Blanc, the oak-aged Haritza, and even a remarkably fine gourmet apple vinegar.
Gurutzeta: Five Generations of Craftsmanship and the Quality Seal
If you appreciate a cider that is rustic and fiercely traditional, you will fall head over heels for Gurutzeta. Tucked away in the historic Ergobia neighborhood of Astigarraga, this legendary sagardotegi traces its roots back to the late 19th century. Founders Joxe Mari Urreaga and Joxepa Inaxi Aranburu laid the very first stones of this extraordinary success story.
For well over a century, the exact same family has poured endless passion into running the estate. Jose Angel Goñi took the reins in 1979, stepping into his great-grandfather’s footsteps, and today, the proud fifth generation is already at the helm with his daughter, Leire Goñi, actively shaping the company’s future.
Gurutzeta stands as one of the elite few producers honored with the prestigious Gorenak Gold Seal! This highly coveted badge certifies outstanding premium quality, awarded only after passing rigorous sensory panels and strict laboratory chemical analyses. Even better, it guarantees that 100% local, native Basque apple varieties make it into the barrel.
SAN SEBASTIÁN – WORLD-CLASS CUISINE ON A PLATE
It is no coincidence that this year’s guest of honor hails from the region surrounding San Sebastián. The coastal city is globally recognized as the ultimate mecca for foodies, boasting one of the highest concentrations of Michelin stars and world-class pintxo bars on the planet. At the Ratskeller, I experienced firsthand exactly what that culinary reputation means: a traditional tasting menu perfectly paired with the crisp, sharp profiles of the Basque ciders.
A true, authentic Basque menu follows a sacred culinary tradition:
- Txistorra Taloa: The ultimate Basque street food.
- Pintxos & Fish: Elegant, savory, and incredibly fresh.
- The T-Bone Steak (Txuleta): The undisputed centerpiece of the evening.
- A Sweet & Savory Finale: Rich, artisanal Basque sheep’s milk cheese served with crunchy walnuts.
Craving a taste of San Sebastián at home? Check out my recipe for a rich and creamy [Pistachio Burnt Basque Cheesecake] right here on the blog!
TXISTORRA TALOA – THE BASQUE STREET FOOD
We kicked off the feast with Txistorra Taloa, a dish I had never actually tried before! Traditionally, a taloa is a paper-thin, surprisingly fluffy tortilla made with just cornmeal, water, and a pinch of salt. After being baked on roaring hot griddles, it carries a wonderfully rustic, subtly sweet corn flavor.
Wrapped inside this warm bread is the txistorra, a thin, fast-cured Basque sausage heavily seasoned with garlic and sweet smoked paprika (pimentón). The sausage snaps beautifully on the very first bite, releasing a savory, gently spiced juice that pairs flawlessly with the mild corn flatbread. Eating this right out of your hand in the softly lit Ratskeller garden, with a crisp, sparkling cider in the other. In that exact moment, the vacation feeling was absolute perfection – Simple, authentic, and incredibly delicious!
PINTXOS & FISH – ELEGANT, BITE-SIZED ARTISTRY
A major highlight of the night was the gorgeous lineup of pintxo creations. If you have ever traveled through southern Spain and enjoyed tapas, you will find pintxos to be a bit smaller, more refined, and incredibly intricate. They are the absolute heartbeat of Basque culinary culture. Typically enjoyed in bustling bars alongside a glass of local wine or beer, tonight they met their perfect match: fresh, crisp cider. Traditionally, these little edible masterpieces are served on a slice of crusty bread and held together by a small wooden skewer (the “pintxo”).
By the way, here is a fun little insider pro-tip for you: when you are bar-hopping in the Basque Country, you actually leave your wooden skewers right on your plate. That way, the bartender can easily count them up at the end of the night to tally your bill. It is a wonderfully honest, honors-based system, don’t you think?
TXULETA – THE STAR OF THE EVENING
And then came the moment every meat lover in the garden had secretly been waiting for, the undisputed centerpiece of the night: the Txuleta. As the monumental T-bone steak was carried out to the tables, an audible murmur of awe rippled through the crowd. The outside was perfectly charred and heavily encrusted with coarse flakes of sea salt, while the inside revealed a deep, juicy, ruby-red center that makes any foodie’s heart skip a beat.
In the Basque Country, grilling a txuleta is far more than just cooking; it is a sacred culinary ceremony. Every single bite was incredibly intense and melt-in-your-mouth tender. The meat was infused with that unmistakable, subtly smoky aroma that only a perfectly controlled open fire can conjure.
But the most fascinating part? The pairing with the Basque cider. The crisp, sharp acidity of the fresh sidra cuts through the rich fat of the beef in the most brilliant way imaginable. Every sip completely cleanses and resets your palate for the next perfect bite. It is a culinary match made in heaven that you simply have to experience for yourself!
A SAVORY BASQUE CHEESE FINALE
If you think there is absolutely no room left after a monumental steak like that, you clearly don’t know Basque dessert traditions! As the crowning glory of the evening, a gorgeous platter of time-honored Basque cheeses arrived at the table, beautifully flanked by crunchy walnuts.
The undisputed star of the board was the famous Idiazábal sheep’s milk cheese. This award-winning delicacy is crafted exclusively from the raw milk of native Latxa and Carranzana sheep. These hardy breeds graze freely on lush mountain pastures, yielding a nutrient-rich milk that gives the cheese its deep character and dense texture.
Right alongside it sat Urdina, a bold, character-filled blue cheese from the heart of the Basque Country. Aged in cool, subterranean caves, it brings a distinct, savory punch to the palate, yet melts away with a surprisingly creamy and harmonious balance. It was an absolutely perfect, authentic, and blissful conclusion to an unforgettable evening!
AN UNFORGETTABLE EVENING
It was this very special blend of cozy Bornheim charm and vibrant Basque passion that made the evening so incredibly unique. Even after the last drop of cider vanishes and the echoes of “Txotx!” fade, you realize that Gipuzkoa and Frankfurt match perfectly. A massive shoutout goes to Cider World for building such a brilliant culinary bridge between our two cultures!
Have you ever tried traditional Basque cider or visited a sidrería?
If you tag your picture on Instagram with @labsalliebe and use the hashtag#labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.
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