Ibarra Sagardotegia (Ibarra cider-house)

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Ibarra cider-house

The "baserri" was constructed in 1828. For several generations, it was owned by "baserritarrak" (name given to Basque farmers), occupied in the workings of the fields. During the last century, the strong industrialisation of the region brought the ruin of most of the agriculture, and cattle operations. In 1994, the small Ibarra "baserri" was abandoned and left in a ruinous state. From 1995 on, its reconstruction was carried out, which took 2 years. In January 1997 it was opened to public as Ibarra cider-house.

The concept of cider-house is bound to the tasting of the cider, in group and directly from the barrel or "kupela", accompanied by a traditional menu. Natural cider is produced with artisan procedures, without using preservatives or additives. This implies that natural cider, lasts only during the coldest months of the year. As a result, formerly, cider-houses used to open from January to May. The remaining cider was prepared for its conservation and subsequent consumption, until the arrival of the new cider.

The Ibarra cider-house marks a landmark in the recovery of the cider tradition in Bizkaia. Its facilities allow maintaining the cider to a constant temperature of 12+ throughout the year, which avoids the need of the bottling and preserves the cider in perfect conditions.

Distances: Located 2-km away from the exit of Zornotza-Amorebieta, coming from the freeway Bilbao-San Sebastián.15-km away from the Airport of Bilbao, 20-km away from Bilbao city and 14-km away from Gernika the historical capital of Bizkaia.

Type of cuisine: Basque traditional cuisine.

Published in www.basque-restaurants.com