De pintxos

They go for brunch, for a bite in the afternoon, for dinner, for a late night snack and for any other moment in between.

They go very well with sidra, with local wine or with a bit of beer (in the Basque country you can even have an 100 ml glass, or a zurito, or a corto de cerveza).

Almost any ingredient can be put in a pintxo, but those most commonly found in the Basque Country include fish such as hake, cod, or anchovy; tortilla de patatas; stuffed peppers; croquettes; the simple yet tasty sliced baguette layered with jamón ibérico, queso de cabra (goat cheese) or anchovies;  or slices of local cheese with tomato jam.   These mixes are neither big nor small, somehow of the size of a small sandwich.


The interior of Sagardi is designed to recall a wood and stone cider-house mood. They pile up the bar with a variety of cold tapas and constantly get out the kitchen with plates of the warm ones. Grupo Sagardi was founded 18 years ago in Barcelona by Iñaki Viñaspre, with the goal to champion Basque gastronomy. He opened restaurants in Barcelona, Madrid, Valencia, Sevilla, Porto, Mexico, Buenos Aires and London.

You can feast on the typically Basque tapas known as pintxos, or opt for a warming hot dish. It can be a bit expensive (it’s hard to get away with paying less than €15, even if you just have pintxos), but sitting on a terrace that’s so much in demand gives you a certain caché.




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