Seasonal Basque cooking
An experience that's limited by design
There's no fixed menu. There's fresh produce, Basque technique and the apple as the common thread from start to finish.
“At Sagarlekua, the list of dishes matters least. What matters is what arrives fresh each week, cooked over coals, with time and without fuss.”
Bixen Magán · Sagarlekua
What you'll find
The menu turns with the season and with what produce is available. This is what's always here.
To begin
The first bites set the rhythm of the table. Seasonal produce, prepared with time-honoured techniques.
From the sea and the grill
Fresh fish from the Cantabrian Sea and meat aged over a charcoal grill. The foundation of any cider house worth its salt.
To finish
House-made sweets and Idiazabal cheese. The ending that draws out the afternoon.
The common thread
The apple,
from start to finish
Our cider is made with native apples from the surrounding land. What begins on the tree ends in the kupela, in the bottle and in the dishes from the kitchen. It isn't a side note — it's the axis of the whole experience.
In season, the txotx straight from the kupela is the ritual that gives the table its meaning. Out of season, bottled cider keeps that spirit alive.
Our own natural cider
Txotx from the kupela in season. Bottled cider all year round. Made with native apples.
Apple-derived products
Beyond the cider, the apple appears in the kitchen in different forms throughout the menu.
The menu varies with the season and with what produce is available. If you have any special requirements or want to know what's on this week, give us a call before you come.
Dine here, wake up to these views
Discover Casa Rural Higeralde — 20 years of hospitality just 50 metros from the cider house. The perfect refuge after a good Txotx.