Sagardi Basque Country Chefs is the epitome of a true Basque experience. Quality is everything: every Basque has an opinion on where to find the best cheese, seafood and txuleton. However, the food culture unites all Basques, which is fostered by their joint connection to culinary traditions.We serve the finest cuts of txuleton red meat, fresh wild seafood, and vegetables from our own gardens thanks to the great produce from the Basque Country and knowledge of our Basque ancestors. We provide a wide selection of handcrafted drinks, a fine selection of more than 250 exquisite wines, alongside traditional Basque sagardo (cider) from Guipuzcoa, and Txakoli.
The dream of the brothers became a reality when they opened their first Sagardi restaurant in the historic Gothic Quarter of Barcelona, which, over twenty-five years ago, has since expanded to 5 countries and 8 cities due to its great reputation and success. From the very beginning, we have established a special relationship with the Basque Country, maintaining a tightly woven network of local contacts and suppliers with unique products. This relationship goes beyond the professional realm and shares a common focus on the pursuit of excellence and the purity of ingredients, which are the true keys to traditional Basque cuisine.
For over 25 years, we have been working to recapture the flavors of authentic traditional Basque gastronomy, using high-quality seasonal ingredients and careful preparation. Our cuisine is simple, devoid of complexities, focusing on the product and its origins, where raw materials and fire take center stage as the driving forces behind each dish.
The traditional Basque country farmhouses are living symbols of the deep connection between humans, the land, and the products that emerge from it. Situated in beautiful rural landscapes, they are the heart of Basque agricultural and livestock production. Our products come from these farmhouses, fresh and flavorful fruits and vegetables cultivated in fertile soils and nurtured with care. Moreover, the rearing of animals in these farmhouses allows us to obtain top-quality meats and sausages from animals raised sustainably and with respect.
The Basque grill is the heart of Sagardi. It's a custom-made tool, the result of years of work and refinement, and a highly valued profession. It's a craft that requires practice, learning, and emotional intelligence to interpret timing and temperatures. And if there's a king of the grill, it's the Basque txuleton, a true institution in the Basque Country that Sagardi Group has managed to internationalize. It's a unique cut in the world that requires meticulous selection, and with the help of our meat selectors, we have been able to bring it to distant countries and cultures.
Sagardi Group is a strategic partner of the Euskadi Gastronomika Club of Basquetour. a concept created with the goal of reviving traditional Basque cuisine, with particular emphasis on the selection of ingredients and produce from exclusive, artisan Basque producers and suppliers. Whether you are looking for a place to eat steak or enjoy a unique culinary experience in London, Sagardi is where you should reside.
Sagardi 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. London is the 30th restaurant to launch and is situated in the centre of one of London’s most bustling food and drinks hubs, Shoreditch. Our restaurant is located in the historical building, Cordy House, an artistic icon from the 1980s, where we have striven to ensure that the design reflects the flavours of the sea and the Basque land. Dramatically designed with an extensive use of industrial steel, huge wooden tables and bare concrete floors. Based on the Basque “txokos” clubhouses (a private gastronomical club) where the Basque members come together to cook, experiment with new ways of cooking, eat and socialise.
Every day, the finest fresh wild fish from the main Basque and Mediterranean fish markets arrives at SAGARDI's table to be grilled. The wildness of the Cantabrian coast in the Basque Country is renowned for its excellent fish. Pure flavors of the sea and salt that we cook with utmost respect and care.
The farmhouse is the heart of the bountiful Basque orchard, a hardworking land shaped by generations of diligent work by Basque farmers. This scarce and challenging terrain, along with distinct seasons, gives rise to a wide range of seasonal products that enrich our dishes. All the vegetables we use are organically grown in our own gardens.
As Basque chefs, we offer the concept of txuleton, perfected over many years by the grills of Basque steakhouses. We carefully select our red meats from mature, well-fed bulls and cows that are at their peak taste. The clean aromas evoke earth, milk and pastures, maintaining a delicious flavor that invites us to continue eating without overwhelming the palate. In essence, it is an honest, natural and healthy product.