Sagardi London

Basque pintxos bar and restaurant located in the heart of the trendy Shoreditch specialised in northern Spain matured beef and fresh fish from Cornwall ports.

Sagardi Basque Country Chefs restaurant in London

SAGARDI is a restaurant which pays tribute to our roots, the Basque Country, a unique land with an ancestral culture of its own where food is at the very centre of life.

Thanks to chef Iñaki López de Viñaspre, we offer sincere and authentic product-based cuisine that brings back the old-time flavours.

Every day, we bring the authentic Basque culinary culture to the heart of London straight from the Basque Country, with all its wonderful products and the wisdom of the ancient Basque grillmasters.

The best cuts of Basque red meat, the txuletón, wild fish just brought into the Basque ports, unique vegetables from our gardens, all GMO-free and brimming with flavour, and a painstaking selection of wines from our land.

http://www.sagardi.co.uk

Restaurant review: Sagardi, Shoreditch | Foodism

Txuletón, zapiain, buey and txakoli – while a handful of excellent Basque restaurants have opened in the last couple of years, the autonomous Spanish region's acclaimed food culture can be hard to pin down.

Sagardi, from a big, comfy room on Curtain Road, manages to cover pretty much all the bases without painting in overly broad strokes.

There's a classic gin-and-tonic menu, too, as well as a superb range of Basque wines.

We loved a Talai Berri txakoli – the classic Basque white wine style, with a hint of fizz not dissimilar to a Portuguese vinho verde – and a luscious rosé garnacha from Pagos de Araiz in Navarra.

Most of the Basque classics are present on the menu.

Eneko and Sagardi: Basque restaurants in London

Sagardi | Shoreditch, Clerkenwell | Restaurant Reviews | Hot Dinners

Grupo Sagardi was founded 18 years ago in Barcelona, with many more following.

This is the first UK restaurant of Sagardi and we're promised the best produce from Basque farms and its coast, all flown in daily from San Sebastian.

Sagardi - Basque Restaurant in Shoreditch, London | Just Opened

Sagardi is the newest east end restaurant specialising in the best of Basque cuisine.

The Sagardi Group specialise in traditional Basque cuisine which is initially found on farms and in taverns all across the region.

The menu boasts the freshest Basque ingredients, all flown in daily from San Sebastian, including their Txuleton (beef steak), piquillo pepper and lettuce hearts from Tudela.

The 141-cover restaurant space at Sagardi is divided into two spaces, just like the 29 other Sagardi restaurants.

Part of the space will house the Pintxos bar where guests can sip on regional beers and wines and an extensive list of Basque ciders, pre or post dinner.

Fay Maschler reviews Sagardi: Basque to the future | London ...

A more jovial aspect of Basque tradition was a visit earlier to one of the txokos (I wouldn’t be surprised if San Sebastián also has a Scrabble Festival) — gastronomic societies where members, mainly men-only in those days, meet to cook and eat, drink and sing.

I thought of the txoko on my first visit to Sagardi, the new Basque-inspired restaurant in Shoreditch.

On the left as you enter is a sort of tiled butcher’s shop — it is not clear whether you can buy meat to take away — hung with carcasses quietly ageing and beyond that a vast wood-fired grill on which the vaca (former dairy cows), buey (Galician ox) and other items including whole fish are cooked.

That Sagardi is a chain in Spain with outlets in Barcelona, Madrid, Valencia and Seville — although interestingly not in San Sebastián or Bilbao, despite the heavy Basque theming and constant invocation of the area — is evident from the corny menu graphics, TV screens showing burly chaps grilling meat and also the desultory quality of the welcome and service.

A different understanding these days of carbon footprint from the one where fire meets meat makes us maybe less impressed with such ploys.

Sagardi Basque Country Chefs | Restaurants in Shoreditch, London

Now there’s fresh meat in town: Sagardi, a steakhouse from the Basque region.

The large dining room has a hint of high-class dungeon about it: all heavy hanging chains, warm woods and gleaming cabinets of wine.

The signature ingredient is a Basque speciality: txuletón, beef cut from cows of at least six years old.

There’s a tome of wine heavy enough to press flowers with, but sensing that we weren’t secret oligarchs, our waiter recommended a traditional ‘porron’ of Riojo (£16 for 500ml).

A glass watering can (of sorts), the idea is that you ‘open wide’, hold it up high and pour the wine, in a constant stream, into your mouth.