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Cover page / Our suggestions / The four seasons / Propuestas para ésta temporada

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Winter 2009-2010

Eve’s temptation…

… was an apple. What would she have done if she had seen the forbidden fruit squashed by great mallets and turned into tasty sparkling cider?

The Baztán-Bidasoa area is well-known for its thousand-year-old apple cider making tradition. Every year, in mid January, the apple cider season opens with the breaking of the kupelas (casks) and the celebration of the txotx (the piece of wood that plugs the hole from where the first cider spews forth). From here onwards, the taste of apple cider will continue to evolve until the end of the season in late May.

There is a wide range of apple cider establishments throughout Navarre but only four of them follow the full cycle. That is, they grow apples, make cider, serve it and bottle it. All of Navarre’s cider houses share a happy atmosphere around their long tables and their traditional menus —chorizo cooked in apple cider, cod omelette, cod with peppers, charcoal grilled meat and cheese with walnuts and quince jelly; all of it accompanied by as many visits to the kupelas as you wish.

Answer the call of the txotx and let yourself be tempted. You will also fall... Bon appetit!

Additional information
What: Apple cider season in Navarre
When: January to May 2009
Where: Throughout the region
Further information:
List of the four cider houses that follow the full cycle:
- Toki Alai. Lekunberri 
- Behetxonea. Beruete     
- Linddurrenborda. Lesaka  
- Larraldea. Lekaroz  
 
Access the list of Navarre cider houses from here

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