December to May is cider season in the Basque Country. Basque cider is quite different (drier, more bitter) than its American and English counterparts.
The real magic in Basque cider, however, happens when it is consumed. Groups of friends head in droves to cider houses, gather 'round wooden tables, and grab a glass. No orders are placed—cod omelettes and steak come to the table without question, while diners drink their fill of cider from the barrel.
Zapiain is a top quality cider with an authentic ambience, open only during the season.