Dry, lightly oxidised Basque cider made from Euskal Sagar apple varieties, poured from arm's-length above the head into a wide glass to release the spritz. The sidreria txotx season runs January to April.

Basque sidra (cider) has been made in the Astigarraga and Hernani area inland from Donostia since at least the 12th century. The sidreria txotx ritual, where guests catch the wine straight from a hole-punched barrel onto their glasses, dates to the 19th century. Petritegi, Zapiain and Saizar are the canonical sidreria visits; Donostia bars including Akerbeltz and Bar Sport pour the cider year-round.

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