Tourist License Code: HSS00718
With the name of “dolarea” (cider or wine press) is known as well the tool to press the “kortikautsa” or skin of some fruits (in this case the one of the mashed apple once it has been devoid of the very first juices), as the place where this tool is used. The apple pieces arrive in the cider-press house or “dolare” and during some hours, those pieces of struck apple are left to make them softer and enable that way, to the extent possible, the action of the press. The apple is opened all around the central screw of the press and the crushing is carried out.
Some of these Barroque style “caseríos” or farmhouses, mainly from the most original and authentic Gipuzkoa, were used as pess houses, and with the purpose of maximizing the cider production, it was used the biggest part of their surface, leaving the smallest part to be used as housing.
This hotel, consequently, not only carries the name of Dolarea in its facade, but also it is an evidence of the past, an authentic industrial icon at the most rural Basque Country.
It lies on Beasain, arround 40km away from Donostia and, more or less, around 1 hour away from Bilbao.
This Hotel Dolarea, decorated to the last tendencies, sharply minimalist and with its floors coated in wood, looks very elegant in all its rooms and common areas.
Some of these rooms show uncovered wooden beams and have bathroom, are perfectly soundproof and are equipped with flat screen TV and internet.
Hotel Dolarea has a restaurant, which offers an innovative cuisine based on tratitional dishes of the territory and an atractive garden where the customers may enjoy a good book from its library.