The Basque region of Spain is home to several cider houses that could form the basis of a gastronomic holiday.
Britons considering booking flights and
travel insurance for a holiday in Spain may want to opt for something different to the usual beach break by spending time in the cider houses of the country's Basque region.
Andrew Hickman of the Guardian, these cider houses represent "one of the hidden dining gems of the Basque country" thanks to their menus of salt cod omelettes, cider-cooked chorizo, chargrilled T-bone steaks, fried cod and peppers, and walnuts and Idiazabal sheep's cheese.
Combined with the local cider - which has traditionally been flatter and less alcoholic than cider from elsewhere in Europe - these offerings could make for a particularly delicious holiday.
Some of the cider houses recommended by Mr Hickman include Lizeaga, which is based in a 16th century farmhouse in the town of Astigarraga, as well as Larre-gain in Hernani, which offers an "unusual aperitivo of anchovies [that] plays off brilliantly against the sweetness of the cider".
Cod is a popular food in the Basque region due to successful fishing on the shore of Terranova.
The fish is typically accompanied by a garlic sauce called pil pil, Biscay sauce, green sauce or ajoarriero, which is made from eggs and garlic.
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