Sagardi arrives this August to Porto, the best Basque cuisine in the heart of the city

This year we turn 25 and, for this reason, we want to continue growing. This August we will open the new Sagardi Porto, our new restaurant…


Sagardi Basque Country Chefs and Oaxaca Cuina Mexicana at Meatopia 2019

SAGARDI Basque Country Chefs, is back at one of our favourite festivals, the prestigious carnivorous Meatopia festival held in London. But…


The Sagardi classics: "Roxario" ciderhouse style codfish omelette

Our 25 years of history has room for lots of dishes, but we unquestionably have some iconic recipes which have been with us since the…


SAGARDI Basque Country Chefs strengthens its commitment to wild, top-quality fish

  Grilled fish is more than a tradition in the Basque Country; it's nearly a religion. Our love of the produce, the sea and the work…


You have a home in the heart of Buenos Aires again

  SAGARDI Loft Osteria has revived the spirit of the old osterías, where travellers had their own key and space without sacrificing…


"Dialogues in front of the grill" with Iñaki Lz. de Viñaspre, Imanol Jaca and Richard Turner

  Past 13th and 14th November in Barcelona and Madrid, we gave the kick-off to the of our traditional 14th Txuleton Gastronomic…


The Basque grill lands again in Ibiza: SAGARDI’s new season in Ibiza

From this Friday, April 27, we started a new season of  Sagardi Ibiza, our wonderful terrace facing the sea where since last year we…


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…