You can drink as much cider as you want and have the traditional cider house menu for lunch or diner: cod omelette, fried cod with green peppers, and bull T-bone steak. And for dessert, Idiazabal cheese with walnuts. Of course, everything is gluten-free by nature.
Some of the cider houses have accommodation, so you can spend the whole weekend in the area.
There are cider houses all over Euskadi, although most of them are in the province of Gipuzkoa. In Astigarraga, the municipality with more cider houses, you can visit the Basque Cider Museum, or do a guided visit to a cider house to know all the secrets of the cider tradition.
Me gusta mucho la sidra natural, artesana. En Pamplona es muy habitual consumirla en bares, riquísima, no añoras la cerveza. Ahora bien, el beberla es todo un ritual. Ha de saborearse enseguida tras escanciarla, nunca de un tirón, sino en pequeñas succiones-sorbos, con la lengua presionando el paladar superior. Unos 5-6 sorbos seguidos, en vaso fino, alto y amplio, y si sobra en el vaso no dejarla reposar, no es vino, mejor tirarla. Y vuelta a repetir. Suelo beberla de Gijón, natural, con queso azul asturiano.
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