Sagardi Cocineros Vascos

SAGARDI Basque Country Chefs is undoubtedly the main reference when it comes to traditional Basque food outside of Euskadi (the Basque Country). For over 20 years, we have strived to recover the flavours of authentic Basque gastronomy by using top quality seasonal products and a fair elaboration of our dishes. Simple cuisine, no unnecessary sophistication, inspired by the product and the roots, where the raw material and the fire take center stage.


The pintxos bar is one of the most symbolic elements of Basque gastronomic culture. Small bites created with seasonal products, ideal for sharing a good bottle of wine with a group of good friends. The ‘pintxos’ are a true tradition in the Basque Country, a social occasion and a wonderful way to enjoy life.


Over our 20 years of experience, at SAGARDI we have developed an essential tool in our kitchen, the Basque grill. With its own unique design, the Basque grill is a basic element in the Basque Country’s prestigious cuisine, the outcome of the knowledge and tradition of the grillmasters of the Basque Country. The grill is the true heart of our restaurant.


At SAGARDI Basque Country Chefs we offer a concept of txuleton which the Basque grillmasters have perfected over many years. We select our red meats from among the mature, fattened steers and cows that are at their peak flavour. Their clean flavours evoke the scent of the land, milk and pasture, spurring us to keep eating as the palette never tires of the flavour. In short, it is an honest, natural, healthy product.


Every day the best fresh wild fish reaches the SAGARDI table from the main basque and mediterranean fish markets, ready to be grilled. The rugged coast of the Cantabrian Sea in the Basque Country is famous for its outstanding fish. Pure flavours of sea and saltpetre that we cook with utter respect and care.


The farmhouse is at the heart of the bountiful Basque countryside, carefully cultivated land that is the outcome of generations of hard work by our Basque farmers. With scarce, rugged farmlands, a wide range of seasonal products are produced from the farms to enrich our dishes.

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