Marmitako stew with bonito, a classic Basque dish to say goodbye to summer

Marmitako with “bonito” fish, it is another of the essentials of the seafood cuisine of the Euskadi coasts. A boat stew, simple but full…


Farmhouse tomato, the true star of our tables each summer

  It is undoubtedly an essential dish in all our tables during these months, the Farmhouse Tomatoes. A direct produce from the garden…


Farmhouse tomatoes from our gardens, Green Ibarra chilli peppers, Marmitako with "bonito" fish from the port of Hondarribia, the new summer seasson menu

The summer is a time of splendor in the Basque cuisine, and SAGARDI Group likes to take advantage of and show off, with all its wonderful…


Flavor, color & product in the Pintxo bar

This spring our pintxo bar it’s loaded of flavor and color. Do not miss our new pintxos. Donostiarra pinxto bars are one of the…


Spring vegetables, the fresh anchovy or the Hondarribia mackerel, some of the main characters of the new spring menu

We receive everyday from Tudela’s orchard the best day-fresh vegetables for cooking some of the dishes that star our new spring menu. As…


Cardoon, borage, artichoke and Swiss chard, the queens of SAGARDI's winter menu

After the Christmas holidays, as is traditional, the new winter menu arrives at SAGARDI. It is undoubtedly the greatest of the year to…


Hongo Beltza, "alubia" from Tolosa, "piquillo" peppers... our new Autumn menu

  Autumn arrives at SAGARDI full of great seasonal products, from the producer to the table. "Beltza" Mushrooms from the Gipuzkoa and…


Bonito del Norte, una delicia de temporada directa del barco al plato

Estamos en plena temporada del Bonito del norte, un producto excepcional que nos apasiona y que está presente en muchos de nuestros…