Hotel restaurant du pont ascain sur Ascain

02/10/2026: There were two of us that day, and we had a wonderful time. We're from the area, so we know a little about the traditions of our good old cider houses. The rib-eye steak was excellent, perfectly cooked, the charcuterie very good, and the welcome was pleasant. And since it seems we need to mention it: sagardoa, Basque cider, is something you either love or hate. Tastes are subjective. But when you come to the Basque Country on holiday and walk into a traditional cider house, the least you can do is perhaps learn a little about what a sagardotegi is and the traditions that go with it. Basque cider isn't Breton cider, and that's precisely the point! 😄 It's drier, more rustic, with its own characteristics and, above all, a real story behind it. You might not like it, no problem. But criticizing a Basque cider house for serving Basque cider is rather odd. The same goes for the ribeye steak: in this kind of establishment, prime cuts are meant to be shared. The bone is part of the meat, and that's hardly a surprise when you order a ribeye. So, to tourists visiting our region: enjoy yourselves, discover our products and traditions. And if you're unfamiliar with them, do some research before your vacation. 😉 As for us, we have no complaints: we'll gladly return. 🌶️🥩🍏

27/09/2026: A wonderful experience! The cider flowing straight from the barrel – I'll definitely be back!