The range of different menus we offer at the cider farm are based on two of the most important products in Basque cuisine: cod and veal chops.
Cod is the fish of the Basque Country par excellence. Caught by Basque fishermen since the 16th century, cod has formed part of the diet of all Basque families and has featured in the menus offered by cider farms since the beginning because of the way it combines well with cider and due to the salting technique used to preserve this fish. There are a limitless number of recipes for cod.
At our cider farm, cod can be eaten in three different ways:
- In a succulent omelette in which the egg is still a little runny and with large pieces of cod
- Fried in cubes and accompanied with fried green peppers and onions
- Prepared with a sauce.
Veal chops are the highlight of any meal at the cider farm. The enjoyment of eating such a highly desirable meat as veal, once beyond the reach of most domestic economies, is the pleasure of sharing among friends or members of your own family a piece of meat roasted on a coal-fired grill - a delicacy for any table. The two star products of our cider farm combine perfectly with our own Sagardoa. The fresh and slightly acid flavour of cider will enhance your enjoyment of these and the other dishes we have prepared for you:
As a welcoming gift for all our clients we offer a tray of Navarre chorizo cooked in Petritegi cider.
We also prepare salads of lettuce, tomato and onion brought from the horticultural gardens of Astigarraga. Seasoned with olive oil and cider vinegar.
Another star dish for lovers of the best fish is Cantabrian hake.
At the cider farm, we prepare the nape and tail portions of hake cooked on coal-fired grills. Once cooked to perfection, they are brought to your table after adding a sauce consisting of chilli peppers and garlic fried in oil.
We also prepare delicious pieces of fried hake made to order.
And for afters, we offer a complete cider farm dessert:
A tasty local cheese (Ordizia) that invites one to go back into the cider hall to try the cider once again. This cheese is served with quince jelly.
A must for all visitors to our cider farm are the local walnuts and the sweetness of the “Tejas y cigarrillos” of Tolosa (Casa Eceiza).
Outside the Txotx (cider tasting) season, as of the month of May we continue offering an exotic touch with our Sagardoa sherbet, an excellent way of finishing off any lunch or dinner.
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