The txotx ritual: what it is and how it's lived in Hondarribia

There's one word that sums up the soul of a Basque cider house: txotx. It's pronounced "choch", and it's not just the moment the cider is served. It's a ritual, a way of being at the table and of sharing that has been alive in Gipuzkoa for centuries. If you've never lived it, this is the place to start.

At Higeralde Sagarlekua, in the heart of Hondarribia and with views over the Cantabrian Sea, txotx is the axis of everything we do. Here's what it is, where it comes from and how to enjoy it as it deserves.

What txotx is, exactly

Txotx is the act of opening the kupela —the large wooden barrel where the natural cider rests— so that a thin, steady stream flows out. Traditionally, someone shouts "Txotx!" and the guests come over, glass in hand, to catch the cider straight from the barrel.

You don't fill the glass to the top: just a couple of fingers. The idea is to drink it fresh, just poured, and to go back to the barrel as many times as you like throughout the meal. That coming and going between the table and the kupela is exactly what turns a dinner into a shared experience.

The pour has its technique: as it falls from up high and breaks against the glass, the natural cider breaks open and releases all its aromas. That's why it tastes different freshly served than settled in a bottle.

Where this tradition comes from

Cider culture in the Basque Country goes back centuries, when the farmhouses made their own cider with the apples around them. The txotx season —roughly January to April— marked the moment to taste the year's cider straight from the kupelas, alongside the classic cider house menu.

That menu is part of the ritual too: salt cod omelette, fried cod with peppers, grilled chuletón and, to finish, cheese with quince paste and walnuts. Simple, produce-driven dishes, made to go with the cider and the conversation.

How it's lived at Higeralde Sagarlekua

What makes our txotx special is where the cider comes from. We've spent more than 15 years in the world of the apple, with two orchards of native varieties and a partnership with the historic Zelaia cider house in Hernani. The apple isn't just one more ingredient: it's the thread running through the whole experience, from the tree to the kupela.

In the classic txotx season the atmosphere is at its peak, but at Higeralde you don't have to wait for those months: we keep the kupela open all year round. And whenever you prefer, you also have our bottled natural cider, made with the same apple as always.

And then there are the views. We're up in the Montaña district of Hondarribia, with the Cantabrian Sea behind us: few cider houses let you enjoy txotx with a landscape like this.

How to come and try it

Living txotx at Higeralde is very easy:

• Book ahead, especially at weekends. You can do it through our booking page or by calling +34 659 11 61 43.
• Come hungry and unhurried. Txotx is a long, lingering meal. Don't rush it.
• Have a look at what we cook before coming. We have no fixed menu: we work with fresh, seasonal produce, and the apple present from start to finish.

Want to make it a longer stay? The Casa Rural Higeralde guesthouse is right next door. The perfect combination: enjoy txotx at night and wake up to valley views the next morning.

Txotx isn't something words fully explain. It's lived. We'll be waiting for you in Hondarribia to discover it.