Basque meat temple Sagardi launches exclusive seasonal tasting menu in London

Sagardi in London’s Shoreditch is launching a new seasonal tasting menu this November. The first edition of its “Esentizia Sagardi” six-course menu is the result of a collaboration between the restaurant’s head chef and co-founder, Mikel Lopez de Viñaspre, and master parrillero (or barbeque chef) Gregorio Tolosa, from the two Respol Sun-awarded Bidea2 in Pamplona.

Not only do Tolosa and De Viñaspre share huge respect for one another but both centre their cooking around the quality of the raw ingredients they use and cooking over fire on the grill. The menu they have designed together, therefore, pays particular homage to these elements and showcases some incredible cuts of meat from specialist meat supplier Discarlux Meat, cooked over low heat, to give life and flavour to each bite.

The carefully selected meat cuts include Galician beef, which is over ten years old and carefully matured for 30 days in a premium dry-ageing chamber. To transform its texture and accentuate its flavour, Sagardi uses a specially designed grill rooted in Basque tradition, lit with Argentinian quebracho charcoal.

The dishes featured on the menu include a Tongue Sandwich Mixto to whet one’s appetite, followed by a matured carpaccio with red prawn from Palamós and tartare and heart of Almadraba tuna from Barbate. Next up are Sweetbreads and Funghi Porcini and the centre piece – a txuleton (big steak) – with seasonal piquillo peppers. To finish, a pineapple and vanilla dessert – a Pierre Hermé’s recipe.

The new menu promises “well-sourced, authentic and sincere produce cooked over a charcoal fire with care, passion and sensitivity.” Priced at £85, it’s available at lunch and dinner from Tuesday 9^th November until the end of the month for tables of two or more.

The editorial team
Photos: Filippo L’Astorina (except group shot and grill)

To book a table at Sagardi, Cordy House 95 Curtain Road London EC2A 3BS, call 020 3802 0478 or visit their website here.