Tudela asparagus, the great treasure of Basque cuisine

  When Spring time comes it’s a great moment for one of these products that makes us different, the fresh asparagus from Tudela. In…


Discover the secrets of SAGARDI meat maturation cellar

  Since a few years ago, we have a meat maturation cellar in our restaurants. SAGARDI's Butcher is a project that has been carried…


Txotx, the cider season arrives to SAGARDI

  There is no more popular and gastronomic tradition in the Basque Country than the Txotx, the cider season. The great moment of the…


SAGARDI Basque Country Chefs at Taste of London: The Festive Edition

  SAGARDI Basque Country Chefs returns to the largest foodie festival in London, the Taste of London. The event, which brings…


Llegan las XIII Jornadas Gastronómicas del Buey en SAGARDI

    Estas fechas se caracterizan en SAGARDI Cocineros Vascos por la llegada a nuestras mesas de los grandes productos de…


This weekend we have roasted 350 kg of Rubia Gallega in our grill at Meatopia festival

  Last weekend SAGARDI Basque Country Chefs participated in the meat lovers festival Meatopia in London. Meatopia festival is…


SAGARDI Mexico nominated as Best New Restaurant in Mexico at #ReaderAwards Awards by Food and Travel magazine

SAGARDI México, our restaurant in the center of Mexico City, has been nominated as Best New Restaurant in the #ReaderAwards awards…


SAGARDI Basque Country Chefs at Taste of London 2017

SAGARDI Basque Country Chefs take part of Taste of London 2017 Regent’s Park. With 55,000 food-loving visitors in attendance, this foodie…


SAGARDI desembarca la parrilla vasca en el puerto de Ibiza

SAGARDI llega a Ibiza, una de las capitales gastronómicas más cosmopolitas de Europa, con el objetivo de convertirse en el gran referente…


Inauguramos el nuevo SAGARDI México, nuestro mayor restaurante en un país inmenso y fascinante

Hemos cruzado de nuevo el Atlántico para desembarcar en Ciudad de México y llevar la auténtica cocina vasca a la capital gastronómica de…