This week COOK by SAGARDI, our catering line, presented its gastronomic proposals for this new season in the “Recinte Modernista de Sant Pau”, space that we manage exclusively.

In the majestic Domenech i Muntaner room, prominent representatives of event and tourism agencies could enjoy first-hand our newest setting in banquet format, in collaboration with our partner “Options”, and a sample of our new gastronomic menu with the best seasonal products of all our kitchens.

Artisan old cow burrata with pear, olives and anchovies, from SAGÀS Pagesos I Cuiners, roast rasher octopus from Isla Mujeres from OAXACA Cuina Mexicana menu, Txangurro raviolis with crab juice from IRATI Taverna Basca, Homemade rusty foie canelon from 1902 Cafè Modernista menu oR the classic, savage fish from the rasher with seasonal vegetables from ORIO Gastronomía Vasca menu, are some of the new emergent dishes from Grupo SAGARDI kitchen’s. Root kitchen and origin products.

COOK by SAGARDI was born in the kitchens of Grupo SAGARDI for creating a catering concept sticked to tradition and the product of origin. A gastronomic culture based in the contact with the best producers to obtain excellence in every dish. Under the leadership of Iñaki Lz. de Viñaspre, COOK by SAGARDI created a peerless variety of gastronomic proposals based in all his kitchens and developed by a wide team of chef’s.