Sagardi Basque Country Chefs

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

Sustainably grown in traditional oyster beds in the River Blackwater, Maldon.

From the Cantabrian sea on toasted sourdough bread (2 units)

Thinly sliced premium Galician beef

Caught using the ancient almadraba technique in Barbate

From Galicia

Hand cut, free range, and 100% acorn-fed

From the coastal town of Zarautz in Gipuzkoa

Grilled Basque sausage from Orio in the Basque Country

Iberian ham or mushroom

Grilled black pudding from Biscay in the Basque Country

Pork jowl with peppers

Basque grilled

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 Tudela

Donostia (San Sebastián) style

Ciderhouse-style from the town of Astigarraga

Free range eggs with Cantabrian anchovies

A classic San Sebastián recipe

Inspired by the Zapain Cider-Houses in the town of Astigarraga

Raw ground Galician beef with gherkins, capers and shallots

Popular Rioja-style stew

Braised in Biscay-style sauce

Slow cooked and braised in Rioja Alavesa red wine

in the style of the Basque fishermen (20 minutes)

From the fishing boat Itsas Lagunak, Hondarribia

Ancestral varieties

From Ibarra

Grilled cod fillet cooked in the traditional Bizcaina sauce

Caught using the ancient almadraba technique in Barbate

From Galicia with vegetables

A Basque gastronomic treasure from Iparralde

Twice-cooked farmhouse ribs from the Basque Country

From mature Basque beef

with pisto and piquillo peppers