Deeply rootedgastronomy
The SAGARDI Group was founded in 1996 with the goal of seeking our gastronomic roots and offer high-quality, solid and authentic dishes. Over the years, this project has become a prestigious referent in the restaurant world, one that initially specialised in quality Basque cooking and today has diversified into other gastronomic cultures as well.
The initial project dates back to 1994, when Iñaki and Mikel López de Viñaspre opened the first IRATI restaurant in Barcelona, in the historical centre of the city. Based on IRATI, which became the seed of today’s SARGARDI BASQUE COUNTRY CHEFS restaurants, the group has evolved and grown to become what it is today.
With over 25 years of experience, today the SAGARDI GROUP is a project in the midst of international expansion and a solid brand on Spain’s gastronomic scene. It currently has more than 15 brands and more than 30 establishments , most of them in Spain but also located in Porto, Amsterdam, Buenos Aires and London.
32
establishments
10
cities
900
people
20000
Club Txapeldun members
New gastronomic developments
When launching new gastronomic projects, we have always sought alliances with outstanding representatives of the gastronomic sector, such as Bodegas Graham’s to develop the wine-gastronomy project VINUM, or with chef Oriol Rovira and the artisan producers of Cal Rovira for the Sagàs and Pork…boig per tu restaurants, with the renowned chef Joan Bagur for the development of the Mexican restaurant Oaxaca Cuina Mexicana and the last teamwork: Ikoya Izakaya restaurant, with the Michelin star chef Hideki Matsuhisa.
THE SAGARDI GROUP also manages restaurant projects in unique venues in Barcelona, such as the restaurant 1881 Per Sagardi in the History Museum of Catalonia.
Likewise, in the San Telmo neighbourhood of Buenos Aires, THE SAGARDI GROUP manage a unique concept in accommodations, the guest house, a small hotel with personalised service which is also associated with a gastronomy project that display the Sagardi spirit.
