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SquareMeal Review of Sagardi

Silver Award

Massively popular in Spain, the Sagardi steakhouse chain has chosen Shoreditch to open its first London branch. But this is no routine grilled-beef joint – the gastronomic hotspot of The Basque Country provides the culinary know-how behind the menu. The capacious dining room can seat more than 140, yet the dark-wood and slate interiors and leather-clad benches produce a warm, inviting atmosphere. As do the staff, who are keen to provide pairing suggestions for each course from the Basque-focused wine list. Charcuterie and pintxos (Basque tapas) account for starters. We began with moreish ham croquettes, plus some spicy grilled morcilla (black pudding) before the main act. Txuletón is what to order here: steak from cattle that are at least six years old, which is then seared on a Basque-style grill (over an oak-wood fire). The massive 800g cut we enjoyed is initially served medium-rare, with staff happy to cook it for longer if required – but our beautifully tender slab needed no extra grill-time. Sides of spiced potato wedges and salad make ideal accompaniments. Grilled fish is also an option, and the list of ‘grandma’s home cooking’ Basque dishes shouldn’t be ignored: braised lamb’s trotters in Biscay sauce, perhaps. Desserts stick to Basque country traditions too, and we loved the melt-in-the-mouth goxua sponge cake. Is there space for another steakhouse chain in London? Given Sagardi’s singular contribution to the genre our answer is ‘yes’ – or, as the Basques would say, ‘bai!’

Good to know

Average Price
££££ - £50 - £79
Spanish, Steak
Fun, Traditional, Widely spaced tables
Group dining [8+], Special occasions

This venue also offers

Private Group Dining
Christmas at Sagardi
Christmas Parties

Location for Sagardi

Cordy House, 95 Curtain Road, Old Street, London, EC2A 3BS

020 3802 0478


Opening Times

Mon-Sun 11am-11pm

Reviews of Sagardi

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1 Review 

Mr. Hugo G

Superb Basque experience
03 November 2016  
Opened in August and the best steak I've eaten in the city (or edge of anyway). Pick from with either the Vaca (6-7 year old cow) or Buey (similarly aged steers). Without doubt the tastiest meat you will eat anywhere in the square mile because uniquely they allow the organically produced beef to grow much older than your usual beast. Hanging is then between 12 and 14 weeks. This type of ageing is not found in Britain. Finished on the Basque grill to whatever level of cooked you desire results in something spectacularly good... There's a Pintxo bar at the front for those wanting a snack. Very good morcilla and catalan sausage from the Basque grill with superb tuna tartare make delicious starters. Fresh fish brought in daily also finds it way onto the grill and is served Basque style too. shall be returning for that as looked wonderful. Superb Spanish wine list with some real rarities as well as some giants of the region - Vega Sicilia, Pingus, La Ermita etc... This place is a hungry forager's Aladdin's cave. Pricing is reasonable given the quality of the product, but it can get punchy if you let loose on the wines.
Food & Drink

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