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.
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.