Recent social media posts
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.
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.
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.
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
11/11/2025
These peppers have been a labour of love since early spring. 🌱
We started sowing them in March through seedbeds, then carefully moved them to the fields in May and June to grow under the summer sun. Come autumn, they’re hand-picked one by one at their peak ripeness, no machines, just patient work and timing.
Once they reach the kitchen, the magic continues. Each pepper is hand-peeled and slowly grilled over the parrilla, allowing their natural sweetness to whinge through. Paired with out salt-crusted beef, they add the perfect smoky-sweet note that ties the whole dish together. 🔥
07/11/2025
A recap of yesterday’s buzzing dinner, keeping the grill busy!🔥🥩
01/11/2025
October Recap:
1. beef on the parrilla
2 - 4. Welcoming Karmelo Toja XL anchovies to our menu, proud to say is one of the best anchovies from the Cantabric sea
5. Wine recommendations
6. Chef Josep welcoming a 50kg beef from
7. Busy Sunday roast
8. Mix of desserts ready to be served
10/10/2025
Our seasonal treasures
This season at Sagardi, we celebrate the flavours of the Basque Country: wild mushrooms from Gipuzkoa and Navarre, simply grilled with olive oil, salt, egg yolk and meat sauce.
The authentic hand-peeled piquillo peppers, or our tuna marmitako, a hearty stew of line-caught tuna, potatoes and peppers.
And finally, Tolosa black beans, slow-cooked until silky and served with cabbage, Ibarra chillies and morcilla.
04/09/2025
@meatopiauk was absolutely amazing! 🔥
A huge thank you to everyone who stopped by to chat, raise a glass, and taste our food. This year was our 8th time cooking at the iconic To***co Dock, and we had a blast grilling over half a tonne of beef and serving more than 2,500 plates.
Meatopia never fails to inspire us, it strengthens our team and connects us with people who share our love for high-quality, responsibly sourced meat.
Thanks for another unforgettable festival.
Already excited for 2026!
28/11/2024
Lately at Sagardi
As we enter our eighth December / Christmas season at Sagardi, we are happy and proud to see the books almost filled, the grills busy and the energy & passion of the team in full force. We love this time of year and do not take being this busy for granted.
We want to thank everyone for their support in November, leading up to this festive season, we have had some fantastic reviews and we are so grateful for the support from our neighbours and the Shoreditch community. None of this could be possible without Head Chef Josep and Sous Chef Jose, working alongside Restaurant Managers Pedro and Emilio to build a brilliant, passionate and hardworking team.
Thank you to all who joined us lately and we're looking forward to cooking and hosting your Christmas parties and tables next month.
03/09/2024
What an experience. It was an honour and a pleasure to be invited to cook at the incredible Meatopia event for the 7th year.
Half a tonne of meat & more than 2000 dishes sold in 2 days.
We always find this festival energising, inspiring and delicious. It not only brings our teams together but it also allows us to interact with people who are as passionate as we are about quality, responsibly sourced meat.
Thank you Meatopia for such an incredible weekend and creating this continuous opportunity for the Sagardi team. We appreciate every single person that queued over an hour to have a chat and eat with us - total respect to you all. Already looking forward to 2025!
23/08/2024
And just like that, we're getting ready for another year of Meatopia. This will be our 7th year at the iconic To***co Dock in East London. Smoke was billowing from the Sagardi corner last year as we grilled half a tonne of beef in two days. The aroma of fat dripping & caramelised salt-crusted beef over the hot coals always excites us & we can't wait. Led by Mikel who will be serving grilled txuleton from Xose Portas of Discarlux with seasonal peppers. The energy at Meatopia is incredible every year and we are so honoured to be invited back again, it is full of vendors that are fuelled by a passion for what they do and we are really excited to get going again. We will be there Friday 30th & Saturday 31st August.
Address
Cordy House, 95 Curtain Road
London
EC2A 3BS
The restaurant is located on Curtain Road in London. For public transportation, the nearest tube station is Liverpool Street Station which is a 10-minute walk away. Alternatively, guests can take the bus to the Shoreditch High Street stop which is only a few minutes away from the restaurant.
For those who prefer to drive, there are several parking options nearby such as the NCP Car Park on Great Eastern Street and the Euro Car Park on Shoreditch High Street. However, please note that parking in this area may be limited and expensive.
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 |
Alerts
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What people say
Sagardi UK is a must-visit for anyone who loves Basque cuisine. This restaurant is a great reference for traditional Basque country dishes, and it pays tribute to the region's gastronomic culture through its product and root cuisine. The restaurant offers a unique experience with its Butchers cellar, which houses incredible old cow steaks that are sure to delight any meat lover.
The Basque tapas bar at Sagardi UK is also worth mentioning, as it offers a large selection of craft beers, tapas, wines by the glass, cider, txakolis and cocktails. The pintxos or Basque tapas are simply delicious and perfect for sharing with friends or family.
Finally, the Basque grill at Sagardi UK is where fresh fish brought directly from the fishing vessel and the best steaks and meats from Shoreditch are roasted to perfection. The quality of the ingredients used in every dish is evident in every bite.
Overall, Sagardi UK is one of the best restaurants in Shoreditch. Its focus on traditional Basque cuisine combined with excellent service makes it an unforgettable dining experience.
