If there is one truly special culinary experience that the Basque Country offers, it is the sagardotegi or cider house, of which Petritegi is a prime example. As one of the region’s oldest traditional beverages, cider is often produced and consumed all on the same grounds. Once the apples are grown, harvested and pressed, the product is barreled in large drums. It is then shot from the spout directly into a serving glass at a meter’s distance, heightening the drink’s fruity aromas. Surrounded by apple orchards in the heart of cider country, Petritegi offers visitors the true sagardotegi experience. It is set within a dining room featuring wood beamed ceilings, long dining hall style benches, antique wrought iron chandeliers, and massive cider barrels spanning the walls. The establishment has been producing cider in its old farmhouse since the 16th century, and tours of the larger premises are available to visitors. Cider at Petritegi is enjoyed alongside an indulgent, traditionally Basque meal featuring cod omelette, fried cod with peppers, t-bone steak, and a desert of cheese, quince jelly, walnuts, and biscuits.