The chefs

Sagardi Group was born from the passionate dream of two Basque brothers Iñaki and Mikel Lpz. De Viñaspre. From early childhood they learned how to cook traditional and authentic Basque food from their “amona” (Grandma) in her small kitchen in Vitoria, Basque Country. In 1996, the brother’s dream came true when they opened their first Sagardi restaurant in Barcelona’s historical Gothic Quarter, which has since expanded throughout 5 countries and 8 cities as a result of its grand reputation and success. London is the 30 th restaurant to launch and is situated in the centre of one of London’s most bustling food and drinks hubs, Shoreditch.

Mikel & Iñaki
Lpz de Viñaspre

Iñaki Lpz. De Viñaspre 
“I have always described myself as a culinary fanatic. My “amona” (grandma in Basque) taught me how to cook when I was young, and I was instantly obsessed with being in the kitchen. Our cuisine is like our religion in the Basque Country, full of flavour, heritage and culture. While studying Food Anthropology at university, I discovered how food influences social interactions, and daily life, in different cultures. Since then, I’ve been driven by a passion to recreate the flavours of my childhood and introduce it to the rest of the world”. 

Mikel Lpz. De Viñaspre
“One of my earliest memories is cooking and eating hake kokotxas with my father and brother in the txokos (private gastronomical club). I owe a lot to them, as well as my Grandma and many more before them, for protecting the traditional Basque dishes with love and sensitivity. I learned very early not to fuss with ingredients, textures are everything and flavours are pure. Although I studied Geography and History at the University of Barcelona (I love travelling and learning about different cultures), my first job was in hospitality. I worked in a zapiain sagardotegi, a type of cider-house in the Basque Country which is considered a temple for Basque Txuleton. Years later, funnily enough, it actually became the very place that I train my Sagardi chefs on the art of grilling”.