Sagardi UK

Sagardi UK Sagardi is a tribute to the Basque gastronomic culture, the grills, taverns and cider houses. One of the best restaurants in Shoreditch.
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Located in Shoreditch, Sagardi is the great reference of traditional Basque country cuisine. A tribute to the Basque gastronomic culture, the grills, taverns and cider houses, through a product and root cuisine. Upon entering the Basque restaurant, you will first be surprised by the Sagardi's Butchers cellar, in which we have our incredible old cow steaks, then the pintxos or Basque tapas bar, whe

re you can enjoy a large selection of craft beers, tapas, wines by the glass , cider, txakolis and cocktails; and finally our Basque grill, in which we roast fresh fish brought directly from the fishing vessel and the best steaks and meats from Shoreditch.

From grill to table, this one is worth the wait. Our Galician Premium Txuleton from our friends from Discarlux Cooked ov...
17/06/2026

From grill to table, this one is worth the wait.
Our Galician Premium Txuleton from our friends from Discarlux Cooked over fire, sealed with salt and made to be shared 🥩🔥

We want to celebrate all the father-figures in our lives and what better way than to give them the gift of steak.For a c...
03/06/2026

We want to celebrate all the father-figures in our lives and what better way than to give them the gift of steak.
For a chance to win 2KG of Galician Blonde worth £270, to enjoy at our restaurant in Shoreditch this Father’s Day:
Be tollowing
Like this post
Tag who you’re celebrating with
We’ll reveal the winner by Tuesday 10th June, but wherever you end up spending the day, we hope you celebrate with excellent food, great wine and good company. On Egin!

Lately at SagardiAs we move through May, we’re grateful to see the restaurant full of energy, busy grills and great peop...
19/05/2026

Lately at Sagardi

As we move through May, we’re grateful to see the restaurant full of energy, busy grills and great people around the table.
A big thank you to everyone who has joined us recently and to our amazing team for all their hard work and passion every day.

Looking forward to welcoming you soon.🔥🥩❤️

07/05/2026

Taking care of our weekly delivery 🥩🔥

27/04/2026

Fish & Fire the Basque way

Sea bass à la Donostiarra 🐠
That’s how we treat our fresh catches, flame grilled and finished with a mix of garlic, chilli, olive oil and a touch of apple cider vinegar.

One more season, one more tasting 🍷✨A great opportunity to bring the whole team together.Sharing, tasting, and learning ...
23/04/2026

One more season, one more tasting 🍷✨

A great opportunity to bring the whole team together.
Sharing, tasting, and learning about the very best seasonal ingredients and dishes. Guided by our Head Chef Josep Roca and the incredible kitchen team, alongside Pedro Souza’s wine selections of the month, it’s always a moment to deepen our knowledge and refine what we do.

From kitchen to front of house, these tastings are all about coming together, aligning our passion, and ensuring every detail we deliver to our guests is at its very best.

he two Sagardi steaks 🥩 🔥“Txuleton” is the Basque word for rib steak from vaca vieja (ex-dairy cows) typically between 3...
03/12/2025

he two Sagardi steaks 🥩 🔥

“Txuleton” is the Basque word for rib steak from vaca vieja (ex-dairy cows) typically between 3 and 6 years old. These are dry-aged for around 2–3 weeks and usually weigh just over a kilo. They’re rich and beefy, but not overly gamey.

Galician Blonde cows, on the other hand, can live up to 20 years, a remarkable age in the world of beef. As a result, premium matured beef txuleton cuts are significantly larger, often averaging 2 kilos or more. Depending on their size, we dry-age them for between 4 and 9 weeks. They may be a little more expensive than standard txuleton, but the reward is a flavour and texture many consider truly exceptional.

Huge thanks to from for sourcing some of the finest red meat in the world for us.

The two Sagardi steaks“Txuleton” is the Basque word for rib steak from vaca (ex-dairy cows) typically between 3 and 6 ye...
03/12/2025

The two Sagardi steaks

“Txuleton” is the Basque word for rib steak from vaca (ex-dairy cows) typically between 3 and 6 years old. These are dry-aged for around 2–3 weeks and usually weigh just over a kilo. They’re rich and beefy, but not overly gamey.

Galician Blonde cows, on the other hand, can live up to 20 years, a remarkable age in the world of beef. As a result, premium matured beef txuleton cuts are significantly larger, often averaging 2 kilos or more. Depending on their size, we dry-age them for between 4 and 9 weeks. They may be a little more expensive than standard txuleton, but the reward is a flavour and texture many consider truly exceptional.

Huge thanks to from for sourcing some of the finest red meat in the world for us.

30/11/2025

Another Sunday Another Roast!! 🔥🥩

We are proud of our Basque butchers roast, which is all about the grill, cooking beef over fire to bring out its deepest textures and flavours. Only charcoal creates that caramelised crust that locks in the juices and melts the fat just right.

We also grill many of the vegetables on the board giving them a smoky, lightly charred flavour that boosts their natural sweetness and adds complexity.

The board is finished with Swiss chard, Yorkshire puddings and our rich homemade gravy from Galician con bones.

🔥

14/11/2025

Beef. Fire. Salt

Address

Cordy House, 95 Curtain Road
London
EC2A3BS

Opening Hours

Monday 12pm - 11:30pm
Tuesday 12pm - 11:30pm
Wednesday 12pm - 11:30pm
Thursday 12pm - 11:30pm
Friday 12pm - 12:30am
Saturday 12pm - 12:30am
Sunday 12pm - 10:30pm

Telephone

+442038020478

Website

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