About the activity
Scattered across the hillsides of the Basque Country, traditional sagardotegis (cider houses) have been producing and serving cider straight from the barrel for generations. A corporate cider house experience is far more than a dinner, it is a shared, hands-on tradition where teams gather around the barrels, learn to pour the cider mid-air in the classic “txotx” style and share a long communal meal together, the office routine disappears and the only goal is to enjoy a genuine Basque night as a team.
Specialist local sagardotegis offer group cider house formats specifically designed for corporate teams, with experienced hosts, a full traditional menu and formats that can be integrated into a wider retreat programme. Whether your team knows cider well or is simply curious to try something new, the experience delivers an immediate and powerful sense of shared celebration.
Why Choose a Basque Cider House Experience for Your Team Experience
Authentic Basque Tradition for Every Team
The cider houses around San Sebastián and Astigarraga, the historic heart of Basque cider production, offer an authentic and lively setting for groups of all backgrounds; from cider enthusiasts to those simply looking for a fun, communal night out. The rustic, high-energy atmosphere and seasonal availability make it a memorable highlight for any retreat.
Connection Through Shared Celebration
Gathering around the barrels together is a natural team builder. In the cider house, what matters is camaraderie, laughter and the shared ritual of catching cider in your glass together. The long communal tables, hearty food and festive atmosphere create bonds that are difficult to replicate in any other setting.
Practical Details
Ideal Group Size
The cider house experience is available for groups of 15 to 100 people, with cider houses typically organized around long communal tables that suit both intimate teams and larger company gatherings. Local sagardotegis can accommodate larger groups by reserving the full venue.
What’s Included
The activity includes the traditional multi-course cider house menu (typically omelette with cod, fried cod, a large grilled steak and walnuts with cheese and quince), unlimited cider poured straight from the barrel, and a host explaining the tradition and the “txotx” ritual. Can be combined with a guided tour of the production cellar as part of a full-day corporate programme.
Requirements
No prior experience required. The evening is generally informal and communal, with shared tables and a lively atmosphere. As the activity is centered around cider, a non-alcoholic option can be arranged in advance for participants who prefer it. Cider houses typically operate seasonally, from January to April, so availability should be checked in advance.
Table of content
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