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  • 24/09/2020 12:59 local time

Description

SAGARDI's origins date back to 1994, when chefs and brothers Iñaki and Mikel López de Viñaspre opened the first IRATI restaurant in Barcelona.

The seed that gave birth to the SAGARDI Group was launched two years later.

The desire to pay tribute to the typical cuisine, traditions and products of the Basque region, in northern Spain, has made SAGARDI a unique concept in catering.

Sharing it with the world - whether or not Basque cuisine was a sharing place - was the goal that led the Group to make its way not only in Spain (Barcelona, ​​Madrid, Ibiza, Valencia and Seville), but also in other gastronomic capitals around the world: Porto, London, Buenos Aires, Mexico City and Amsterdam.

Without giving up its origins, the passion for cooking from scratch led the group to diversify with the creation of new gastronomic concepts: it currently has 14 brands in more than 30 restaurants.

Environment
In our collections of
Location

Sagardi Porto, Rua de São João, Porto, Portugal

Video
Contacts
Menu

To chop

Bonito ventresca and Getaria anchovies 16 €
Azorean tuna tartar and fresh “guindilla” from Ibarra 20 €
Prawns3 in carpaccio in your broth 24 €
“Rubia Gallega” premium ham 16 €
Iberian ham 100% Salamanca acorn sliced 26 €
“Paté de campaña” by Ibai in a wood oven 14 €
"Txistorra" by Orio on the grill 9 €
Iberian ham “croquetas” 12 €
Biscuit black pudding on parrilla 12 €
Our artisan bread with mother dough with 48 hours of fermentation 2,2 €

Salads
Lettuce with chives from Hernani's garden 7 €
1/2 serving - 4€
Idiazabal cheese, spinach and walnuts 9 €
Lettuce hearts with anchovies from Getaria 14 €

Give time
Fresh and fried “Guindillas” from Ibarra 8 €
Tomato from the vegetable garden 11 €
- ask us the varieties of the day -
Hondarribia mackerel marinated at the moment 12 €
Bonito's “Marmitako” in the style of Basque fishermen 25 €

Fish
Red shrimp 28 €
Hake fillet with clams 26 €
Codfish 26 €
Bonito from Hondarribia with tomato 24 €
- caught on a vessel from Itsas Lagunak -
Octopus with seasonal vegetables 24 €
Hake cogote (recommended for 2 people) 60 €
Monkfish - 100g 8 €
Brill - 100g 9 €
Beetle - 100g 12 €

Meat
Iparralde Duck Magret with cider apple 18 €
Pasture Pork Ribs 19 €
Beef Clams with roasted tomatoes 28 €
Entrecôte of old cow with piston and "guindillas" from Ibarra 28 €
Old Cow - 100g 6 €
Approximate dose per person 24 €
Matured “Rubia Gallega” cow - 100g 11 €
Approximate dose per person 44 € (subject to availability

Grandma's kitchen
Donostia-style fish soup 19 €
Codfish tortilla “Roxario” style 15 €
Fresh d'anchova tortilla of the day 12 €
Wild clams from Ria Formosa in green sauce 18 €
"Txangurro" in the style of Donostia 24 €
Fried cod typical of cider houses, like Zapiain 22 €
Hake fillets 24 €
Squids stuffed in your ink 26 €
Old Cow Tartar 20 €
“Callos” and Tripas à “Riojana” 18 €
Vizcaya-style milk lamb hand 22 €
Old Cowtail in the style of Rioja Alavesa 24 €
To go with
Lettuce salad with chives from Hernani's garden 7 €
1/2 serving - 4€
Fresh and fried “Guindillas” from Ibarra 8 €
Sautéed "piquillo" peppers in the style of Tolosa 7 €
Sagardi style potatoes 6,5 €

Vegetarians

Please ask the Chief

Desserts
Basque artisanal cheese tasting (for 2 people) 14 €
Serra de Aralar cheese (subject to availability) 14 €
Latxa sheep milk cheese raised on free pasture and one year of ripening
Tolosa straws and tiles 7 €
Truffles with Sagardoz 7 €
Sagardi curd 7 €
Homemade ice creams 7 €
Ask us what ice cream we have today
Sweet rice 7 €
Goxua, the Basque dessert of the festivities 7 €
Thin apple pie with Sagardoz 8 €
Latxa sheep milk cheese tart 10 €
Roasted Tudela peach with vanilla cream and Maria Luísa ice cream 8 €

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