.jpg?format=webp)
.jpg?format=webp&w=2048)
.jpg?format=webp&w=2048)
.jpg?format=webp)
.jpg?format=webp&w=2048)
.jpg?format=webp&w=2048)
.jpg?format=webp&w=2048)
.jpg?format=webp&w=2048)
.jpg?format=webp&w=2048)
.jpg?format=webp&w=2048)
.jpg?format=webp&w=2048)
SAGARDI Basque Country Chefs
Sagardi
| L | M | X | J | V | S | D |
|---|---|---|---|---|---|---|
15 | 16 | 17 | 18 | 19 | 20 | 21 |
22 | 23 | 24 | 25 | 26 | 27 | 28 |
29 | 30 | 7/1 | 2 | 3 | 4 | 5 |
6 | 7 | 8 | 9 | 10 | 11 | 12 |
Basque Grills and Traditional Flavors
Valoraciones
Reseñas
Fotos
Carta
Sustainably grown in traditional oyster beds in the River Blackwater, Maldon.
From the Cantabrian sea on toasted sourdough bread (2 units)
Caught using the ancient almadraba technique in Barbate
Thinly sliced premium Galician beef
Hand cut, free range, and 100% acorn-fed
Grilled Basque sausage from Orio in the Basque Country
Iberian ham or mushroom
Grilled black pudding from Biscay in the Basque Country
24 hour fermentation with stone-ground organic flour from E5 Bakehouse, Shoreditch
Bread with tomato drizzled with extra virgin olive oil
Organically grown in the town of Hernani
Smoked cheese from Latxa sheep
From the coastal town of Zarautz in Gipuzkoa
Donostia (San Sebastián) style
Ciderhouse-style from the town of Astigarraga
Free range eggs with Cantabrian anchovies
Brown crab baked San Sabastian style
Inspired by the Zapain Cider-Houses in the town of Astigarraga
Raw ground Galician beef with gherkins, capers and shallots
(crab stew)
Popular Rioja-style stew
Braised in Biscay-style sauce
Slow cooked and braised in Rioja Alavesa red wine
—straight from the Goikoetxe Farmhouse, Hernialde—
from Tudela with Iberian ham
—Artichokes, Swiss chard, cardoon, borage—
in the style of the Basque fishermen (20 minutes)
Grilled cod fillet cooked in the traditional Bizcaina sauce
Caught using the ancient almadraba technique in Barbate
From Galicia with ‘ratte’ potatoes and crispy kale
A Basque gastronomic treasure from Iparralde
Twice-cooked farmhouse ribs from the Basque Country
From mature Basque beef and Tudela grown artichokes
with pisto and piquillo peppe
Sustainably grown in traditional oyster beds in the River Blackwater, Maldon.
From the Cantabrian sea on toasted sourdough bread (2 units)
Caught using the ancient almadraba technique in Barbate
Thinly sliced premium Galician beef
Hand cut, free range, and 100% acorn-fed
Grilled Basque sausage from Orio in the Basque Country
Iberian ham or mushroom
Grilled black pudding from Biscay in the Basque Country
24 hour fermentation with stone-ground organic flour from E5 Bakehouse, Shoreditch
Bread with tomato drizzled with extra virgin olive oil
Organically grown in the town of Hernani
Smoked cheese from Latxa sheep
From the coastal town of Zarautz in Gipuzkoa
Donostia (San Sebastián) style
Ciderhouse-style from the town of Astigarraga
Free range eggs with Cantabrian anchovies
Brown crab baked San Sabastian style
Inspired by the Zapain Cider-Houses in the town of Astigarraga
Raw ground Galician beef with gherkins, capers and shallots
(crab stew)
Popular Rioja-style stew
Braised in Biscay-style sauce
Slow cooked and braised in Rioja Alavesa red wine
From Kepa Loidi Harategiak, a family butcher in Gipuzkoa
from Tudela with Iberian ham
—Artichokes, Swiss chard, cardoon, borage—
in the style of the Basque fishermen (20 minutes)
From the fishing Port of Hondarribia
Grilled cod fillet cooked in the traditional Bizcaina sauce
Caught using the ancient almadraba technique in Barbate
From Galicia with ‘ratte’ potatoes and crispy kale
A Basque gastronomic treasure from Iparralde
Twice-cooked farmhouse ribs from the Basque Country
From mature Basque beef and Tudela grown artichokes
with pisto and piquillo peppe
Sustainably grown in traditional oyster beds in the River Blackwater, Maldon.
From the Cantabrian sea on toasted sourdough bread (2 units)
Caught using the ancient almadraba technique in Barbate
Thinly sliced premium Galician beef
Hand cut, free range, and 100% acorn-fed
Grilled Basque sausage from Orio in the Basque Country
Iberian ham or mushroom
Grilled black pudding from Biscay in the Basque Country
24 hour fermentation with stone-ground organic flour from E5 Bakehouse, Shoreditch
Bread with tomato drizzled with extra virgin olive oil
Organically grown in the town of Hernani
Smoked cheese from Latxa sheep
From the coastal town of Zarautz in Gipuzkoa
Donostia (San Sebastián) style
Ciderhouse-style from the town of Astigarraga
Free range eggs with Cantabrian anchovies
Brown crab baked San Sabastian style
Inspired by the Zapain Cider-Houses in the town of Astigarraga
Raw ground Galician beef with gherkins, capers and shallots
(crab stew)
Popular Rioja-style stew
Braised in Biscay-style sauce
Slow cooked and braised in Rioja Alavesa red wine
From Kepa Loidi Harategiak, a family butcher in Gipuzkoa
from Tudela with Iberian ham
—Artichokes, Swiss chard, cardoon, borage—
in the style of the Basque fishermen (20 minutes)
From the fishing Port of Hondarribia
Grilled cod fillet cooked in the traditional Bizcaina sauce
Caught using the ancient almadraba technique in Barbate
From Galicia with ‘ratte’ potatoes and crispy kale
A Basque gastronomic treasure from Iparralde
Twice-cooked farmhouse ribs from the Basque Country
From mature Basque beef and Tudela grown artichokes
with pisto and piquillo peppe
.jpg?format=webp&w=2048)
.jpg?format=webp&w=2048)
.jpg?format=webp&w=2048)
.jpg?format=webp&w=2048)
.jpg?format=webp&w=2048)
.jpg?format=webp&w=2048)
.jpg?format=webp&w=2048)
.jpg?format=webp&w=2048)
.jpg?format=webp&w=2048)
.jpg?format=webp&w=2048)
.jpg?format=webp&w=2048)
.jpg?format=webp&w=2048)
.jpg?format=webp&w=2048)
.jpg?format=webp&w=2048)