Petritegi: the place to meet and enjoy the Apple Culture
Petritegi: the place to meet and enjoy the Apple Culture
At this sixteenth-century cider house located just 5 kilometers from San Sebastián you can enjoy cider tourism: guided tours, cultural activities, company events, traditional cider house cuisine, and lodging at Sagarlore, a charming hotel. Besides, here you can also hold your wedding in all privacy. Let yourself succumb to the Apple Culture.
An establishment founded on centuries of history
The Sagarlore Hotel, the starting point of this report, is rightly named so to give visitors a clue of what they will find if they opt for a getaway to this fine establishment – a lodging option which promises an authentic experience and absolute immersion in Basque culture.
If you agree with the argument that a people’s culture always goes hand in hand with their language, it is worth explaining that sagarlore, which means “apple blossom” in Basque, is made up of two contracted words: sagarra, which means “apple,” and lorea, which means “flower” or “blossom.” It’s a name that, far from being a coincidence, has a lot of intention behind it; and the fact of the matter is that the establishment is located in the town of Astigarraga –a strategic location just five kilometers from San Sebastian–, which is famous for being the epicenter of the Basque cider tradition.
In this context begins the visit to this recently created rural hotel –it opened its doors in March 2018–, converted from the Telleri-bia farmhouse, originally called Burbotegui. The building dates back to the sixteenth century and housed a clay tile and brick factory during the nineteenth century, although there are no longer traces of that trade, except for the beautifully preserved brick façade.
The hotel, divided into three interconnected floors, has sixteen rooms (small, double, and double with a balcony), each of which features a different decorative style and offers views over the garden. In addition to the private rooms, guests have a multipurpose room on the ground floor and a living room with a fireplace and a small bar. Both spaces have been designed to enjoy peace and quiet and dolce far niente.
An undoubtedly pleasant touch that provides extra value for the stay is the gastronomy. The establishment’s culinary greatness starts with breakfast, which is not only the first meal of the day but also one of the most important services of any hotel, whether it be large or small. At Sagarlore, local products grown and processed in the municipality itself and in the farmhouses of the nearby villages are carefully selected. Thus, high-quality, organically farmed products with designations of origin are offered; for example, cow’s milk from the Bordazar farmhouse, free-range eggs with the Eusko Label seal, fresh cheese, and artisan yogurts from Larreta. Also toast with tomato and oil from Navarre, products from Basatxerri, cheese with the Idiazabal Designation of Origin, and –of course– local apple juice from the Petritegi cider house, which we will talk about later on.
Everything that we have just described cannot be understood, however, without taking into account the outdoor space, and the fact of the matter is that Sagarlore is topped off with a garden surrounded by fruit and ornamental trees –among which a beautiful, hundred-year-old oak stands out–, and a private pool.
Considering all this, the establishment’s management defines the place as a rural, ecological, and charming space: the perfect option that allows you to enjoy all the comforts of modern times in a place with traditional roots and a lot of history. This is also an ideal starting point to get to know the Basque coast. Indeed, in addition to its proximity to San Sebastian, you can easily visit towns such as Hondarribia (22 kilometers away) or municipalities on the French Basque coast such as Hendaye, Saint Jean de Luz, or Biarritz, less than an hour from the hotel by car. You can likewise organize visits from Sagarlore to the interior of the province to enjoy the culture and cuisine of historic towns like Tolosa, Ordizia, and Idiazabal.
Say “I do” in an unforgettable place
The moment is as important as the place. At Sagarlore, they believe so. Hence, the hotel is prepared to host weddings, offering the perfect place for the celebration and making available to the bride and groom the best options to make their special day a unique and tailor-made experience. This is even more true taking into account that Wedding Weekends (weddings that last an entire weekend) are a trend on the rise, and hotels are the ideal place for this type of celebration.
If that type of wedding is for you, nothing could be better than an establishment like Sagarlore to start the celebration on a Friday afternoon with an original welcome party in the extensive gardens that surround the hotel, an ideal place for the first contact with those closest to you, who will also be able to stay to sleep before the wedding, which will take place halfway through the weekend.
On Saturday, with the arrival of the rest of the guests, the bride and groom will be able to say “I do” as a prelude to the great meal organized by the establishment. For that meal, the hotel works with Sharma, the high-end catering company that has 50 years of experience in the sector. They also work with Casa Humada, by Chef Sergio Humada, who is supported by professionals on a national scale to offer customizable and exclusive catering options, being specialists in live cooking in front of guests and thematic buffets.
Featuring different spaces for the event and having a capacity for up to 200 guests, at Sagarlore they have a broad network of professional contacts that the couple can have access to: a wedding planner, photographers, a decoration service, a hairdresser, a makeup service, and even a DJ. Taking all this into account, couples can get in touch with the hotel management to check on details or make any requests they may have so as to carry out the wedding of their dreams, something that at Sagarlore is entirely possible.
Petritegi: a must among Basque Cider Houses
The Petritegi Cider House is a leader in terms of the values of cider in the Basque Country. The name comes from the farmhouse built at the beginning of the sixteenth century, and its name means “Petri’s house.” This is because 500 years ago, a man from San Sebastián named Pedro Martínez de Igeldo, also known as “Petri,” was the one who had the building constructed, which was to house an agricultural/livestock business and the cider factory. Since then, cider houses have been a cultural part of Basque society, Basque identity, and Basque gastronomy at the highest of levels; an attraction for locals and visitors from all over the world. Since the end of the nineteenth century, the Otaño-Goikoetxea family has been in charge of the farmhouse and the cider house, and it is currently the family’s fifth generation directing the group’s activity.
The month of January, in addition to kicking off the new year, opens the season for the cider houses, which runs until the end of April. Nevertheless, Petritegi offers the chance to enjoy the txotx ritual (the act of opening the barrel and serving the cider) throughout the year.
The establishment has three climate-controlled dining rooms, each with a different setting: the first, Sagar, is inspired by the apple orchard and is the room through which the cider house is accessed. It contains the reception desk and a window from which prying eyes can observe the charcoal grill. Next, guests access the Baserri dining room, which translates into “farmhouse” from Basque. This is a space that pays homage to the old farmhouse and its cider-making activity. The last dining room, called Arrantzale (which means “fisherman”), is set in the Basque maritime world, a sector closely related to cider for centuries. All three dining areas have access to the cider house’s main cellar.
In any of the dining rooms, diners can enjoy the famous cider house menu, consisting of the traditional cod omelet, fried cod tacos, char-grilled steak, and a dessert made up of cheese, quince, nuts, and tejas and cigarrillos from Tolosa (crunchy, cookie-like almond snacks that are traditional of the region). They also have a menu without meat, in which the steak is replaced by grilled hake with sautéed vegetables, as well as a vegetarian option. And, most importantly, there are the ciders made in-house (which deserve separate mention) to be paired with each and every one of the options served.
Thus, diners get up from the table during the meal to go to the cider cellar area where the kupelas are located (the barrels where the cider is stored), where the cries of “txotx!” can be heard. Once there, the person in charge allows them to taste the different ciders in the barrels, with this becoming one of the unique parts of this unparalleled cultural and culinary experience. At Petritegi, you will have the option to sample, in pure txotx style, the different ciders made in the presses.
Cultural Experiences with the Petritegi Seal
The best way to get to know the cider culture is through the different experiences that Petritegi offers, starting with a visit to its cellars. The Sagardoa Experience, which lasts one hour, allows guests to delve into the history and culture of Basque cider while discovering the lesser-known corners of Petritegi: the old farmhouse, the apple orchard, the tunnel, etc., with the option of sampling three of the company’s best products.
The Gastronomy Experience, in turn, includes the tasting of a traditional cider house menu in addition to all of the aforementioned. The Txotx Experience is designed for groups. It includes a short introduction to cider culture (lasting thirty minutes) and the subsequent cider house menu. For sports and nature lovers, the Urumea Experience is offered. This is a program that offers guests the chance to canoe down the Urumea River while a guide describes the natural and historical secrets of the river, which is closely linked to cider. This experience is also topped off with the menu at Petritegi.
Visiting Petritegi during the apple harvest season, in September and October, gives you the opportunity to participate in the “Make your Own Cider” program, in which you discover first-hand the traditional production process: from harvesting the apples to crushing them and pressing them until their juice is obtained, which can be tasted in the end. The menu and a sampling experience featuring the best ciders from the cider cellar are also included.
In addition to the wide range of activities for all types of visitors, Petritegi has a shop where you can buy all these products made in-house, as well as other select culinary delicacies from the area. We must not forget that, in addition to families and groups of friends, companies that want to hold meetings or events also have a space here, thanks to the establishment’s wide range of services and facilities: meeting areas, coffee break spaces, team-building activities, guided tours, exhibitions of Basque culture, special menus, accommodation, etc. In short, this great family’s team will be able to hash out a solution for any custom request, always doing so in the traditional Petritegi style.
Petritegi & Sagarlore
