After the Christmas holidays, as is traditional, the new winter menu arrives at SAGARDI. It is undoubtedly the greatest of the year to enjoy the Basque winter garden: artichokes, Swiss chard, cardoon and borage. A combination of exceptional vegetables, direct from the garden to the table. They are the queens of the season.
From our vegetable garden in Tudela, we receive the freshest vegetables every day, grown with care and totally free of GMOs. Organic farming and own gardens, the key to obtain a fresh and tasty product, that we cook with simplicity, as it has always been done in the traditional restaurants of the Navarrese riverside.
A product that arrives at the table directly from the producer, without intermediaries. At its right point of cooking to preserve all its flavor, virgin olive oil, salt and nothing more.
Another of the star dishes of this season at SAGARDI Basque Country Chefs is the Red tuna from the almadraba of Barbate with “Zurrukutuna”, the traditional Basque garlic soup but in salsa version. Spectacular!
At IRATI Taverna Basca we recover one of the great dishes of the traditional Basque cuisine, the Grilled Pigeon with chestnut puree and chocolate sauce.
On the other hand, at ORIO Gastronomía Vasca you can enjoy the great moment of the oysters “Special de Claire” from Marennes-Oleron, which are in full season and full of flavor. We have also prepared other seasonal dishes to comfort us on these freeze dates such as the traditional “Pochas” -white bean stew- with almadraba red tuna from Barbate or some delicious Chard leaves stuffed with “txangurro”.
And in the dessert section, in SAGARDI we propose you to enjoy a traditional Basque Cake, the original recipe that emerged in the mid-seventeenth century and that all the Basque grandmothers are preparing since then. An exceptional sweet ending.
