Sagardi Basque Country Chefs-London Restaurant

The Story of Sagardi

Sagardi Basque Country Chefs, situated in the centre of one of London’s most bustling food and drinks hubs, Shoreditch, is the 30th launched restaurant of Sagardi Group.  The Sagardi Group was born from the passionate dream of two Basque brothers Iñaki and Mikel Lpz. De Viñaspre. From early childhood they learned how to cook traditional and authentic Basque food from their “amona” (Grandma) in her small kitchen in Vitoria, Basque Country. In 1996, the brother’s dream came true when they opened their first Sagardi restaurant in Barcelona’s historical Gothic Quarter, which has since expanded throughout 5 countries and 8 cities as a result of its grand reputation and success.

The Basque Experience

Sagardi Basque Country Chefs is the epitome of a true Basque experience. Quality is everything: every Basque has an opinion on where to find the best cheese, ham, seafood and txuleton. However, the food culture unites all Basques, which is fostered by their joint connection to culinary traditions. Food and drink are without a doubt one of the essential keys to Basque culture. A safe haven where family and friends gather round a table to share and enjoy a good meal, together.

Sagardi Basque Country Chefs is located in the historical building, Cordy House, an artistic icon from the 1980s, where we have striven to ensure that the design reflects the flavours of the sea and the Basque land. Dramatically designed with an extensive use of industrial steel, huge wooden tables and bare concrete floors. Based on the Basque “txokos” clubhouses (a private gastronomical club) where the Basque members come together to cook, experiment with new ways of cooking, eat and socialise.

It serve the finest cuts of txuleton red meat, fresh wild seafood, and vegetables from our own gardens thanks to the great produce from the Basque Country and knowledge of our Basque ancestors. It provide a wide selection of handcrafted drinks, a fine selection of more than 250 exquisite wines, alongside traditional Basque vermouth, sagardo (cider) from Guipuzcoa, and Txakoli.

Cuisine

Basque food reflects the unique culture and heritage of the Basque Country, which is distinct from that of Spain. The Basque Country may be small but it has one of the highest concentrations of Michelin-starred restaurants per capita, in the world. Despite its recognition, the region’s distinct identity, traditional cooking methods, and time-tested recipes, remain intact.

Basque co-founders and chefs Iñaki & Mikel López de Viñaspre not only demonstrate an admirable culinary expertise but also an immense pride for local traditions and history. Relying on local products that are only found in the Basque region.

Simple, healthful cooking including meat and fish grilled over hot coals, marmitako fishermen stews, txistorra sausages, txipirones (baby squid), and txangurro (baked crab). Idiazabal cheese is renowned for being one of the best cheeses in the world, such as the infamous Basque burnt cheesecake.

The Sagardi Group has recently acquired allotment land in the Basque Country to grow our very own vegetables, aromatic herbs and seasonal fruits. Our a la carte menu changes in keeping with the season, to show case the best and freshest produce during that  specific times of the year brings.

We provide a wide selection of handcrafted drinks, a fine selection of more than 250 exquisite wines, alongside traditional Basque vermouth, sagardo (cider) from Guipuzcoa, and Txakoli.

Iñaki & Mikel are committed to supporting traditional Basque producers, fostering a sustainable supply chain and strengthening the Basque community. Long-term, healthy, personal relationship have been nurtured over the course of many years, to maintain a premium standard of produce.

The value and connection to the Basque regions rugged coastlines, its charming land and exclusive producers, is not only reflective in the authenticity of our dishes, but it’s what differentiates us.

We exist to spread Basque cuisine to the rest of the world while also supporting traditional Basque farmers and using the only the best ingredients.

We value respect, honesty, sensitivity, and a dedication to the culinary arts of Basque food.

Our Meat

Central to the Basque Country heritage is beef. In a centuries old tradition, the Basque’s have paid homage to the txuleton. Beef from former dairy cows (8-16 years old) that have been part of the homestead all their life, and seen through their working years before being put out to pasture.

Beef from old animals is a rarity in the UK. Since it is not economically feasible to rear cows for longer, beef production is around 1-2 years old. The difference in the Basque Country is that when cows reach old age, after enjoying retirement on a 100% natural diet, only then are they graduated
into steaks. In a final act of tribute, the txuleton beef is cooked, shared and enjoyed as a community.

Sourced from small farms in the Basque Country, we cultivate relationships with the few remaining, Basque farmers that nurture cattle into old age. As the cow ages, both the fat and muscle mature, providing a completely different eating experience. Older animals have a depth of flavour that is simply not found in the young, with an increased texture and fat marbling from years on pasture.

Dry-aged for up to 40 days, slow-grilled over hot coals, and served in 1kg portions (minimum).

The Basque Grill

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.

The Pintxos Bar at Sagardi

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.

Private Dining

Our private room is a dramatically designed, basement level space that follows the trend of the Basque Cider Houses with an extensive use of industrial steel, huge wooden tables and bare concrete floors. Based on the Basque “txokos” clubhouses (a private gastronomical club) where the Basque members come together to cook, experiment with new ways of cooking, eat and socialise.

This versatile basement room can accommodate a maximum of 48 on three long tables, 30 on one large table and up to 90 for standing receptions. Amenities include a custom-built satellite bar, private rest rooms, lift access, late-license option (fees apply), free Wi-Fi, Projector: Vivitek D910HD 3000 Lumen 3D Digital (HDMI connection), Loudspeaker Bose free space DS100F (3.5mm jack plug).

Basque co-founders and chefs Iñaki and Mikel López de Viñaspre has personally and carefully crafted a selection of Basque-inspired menus especially designed for private and group dining. These include the very best ingredients, with our Basque txuleton beef steak at the heart of every menu.

Our events team are passionate, hospitality people who strive to give a truly unique and authentic Basque experience. Contact us with as much about your event, and one of the team members will be in touch, as soon as possible.

Gifting

Whatever the occasion, be it birthdays, anniversaries, Christmas or just because, give the gift of an unforgettable culinary Basque experience.

Additional information:
– Gift cards can be used exclusively at our Sagardi restaurant in Shoreditch
– Gift cards are non-refundable
– Gift cards are valid from 1 year of purchase