Sagardi UK

24/09/2026

Christmas bookings are now open

We’re so excited for this December, over the summer we refurbished our private dining room and can’t wait to welcome you into the new space for your Christmas parties and celebrations.

The room can still hold up to 48 seated with a foyer area for arrival drinks with additional semi-private spaces up to 55, and exclusive hire up to 100.

Our festive menus follow the same approach we take throughout the year, celebrating the best produce at its peak, farm to folks, nothing wasted. Choose from three festive feasts for dinner from £69, lunch menus available too.

Book a group of 8 or more before the end of September and enjoy a complimentary cava reception on us.

Enquiry link for Christmas bookings in our bio.

20/09/2026

Christmas bookings now open!

10/09/2026

The whole team at Sagardi is absolutely thrilled to have been ranked by World's Best Steak Restaurants not only reaching № 90 in the world in 2025, but now being awarded with № 31 in Europe.

Our approach to beef starts at the farm. We use retired dairy cows that have lived harmoniously with the rural environment, fertilizing the land and grazing on the grass. Six years minimum, developing flavour as the animals fat and muscle naturally mature, which yields a richer, more intense taste with greater moisture, fat and marbling.

World's Best Steak Restaurants recognises this commitment and we’re over the moon with the recognition. We share this award with all of our guests who continue to support us year after year, and our amazing team.

08/09/2026

What an experience!!
Thank you so much to everyone who queued over an hour to have a chat & eat with us at Meatopia UK over the weekend. Crazy amount of fun, a few beers or two and got to meet so many people. We ended up grilling more than half a tonne of beef & selling nearly 2000 dishes!!
Already looking forward to 2027🔥

03/09/2026

WIN 4KG OF DRY AGED PREMIUM BEEF🥩

We’re celebrating our 9th year at London’s legendary meat festival, Meatopia UK, by giving & grilling four kilos (6-8 sharing) of beef for someone to enjoy at our restaurant in Shoreditch.

The same irresistible aroma of fat dripping and salt-crusted beef caramelising over hot coals that fills To***co Dock also fills our space, and we can’t wait to welcome you in to experience it, whether it’s your first visit or a return.

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The energy at Meatopia is electric every year, packed with restaurant friends and fire-loving vendors who are passionate about their craft.

We’ll be there Thursday 4th & Friday 5th September, and one of you will be joining us for the four kilos soon after.

Winner will be announced on Sunday 6th September, stay tuned!

We will never DM you or ask for personal details to enter (beware of fake accounts!!)

01/09/2026

As we reflect on Meatopia UK 2025 it really is hard to believe another year has gone by and we’re getting ready for Meatopia 2026!

This will be our 8th year at the iconic To***co Dock in East London and every year brings something different.
In the two days that we’re there, we always grill at least half a tonne of beef, have crazy amounts of fun and chat to hundreds of people.
As always we will be led from the front by Mikel and will be serving grilled txuleton from Jose Portas Discarlux of Discarlux.
Thank you to Meatopia UK for inviting us back again, it is full of different vendors that are fueled by a passion for what they do and we are really excited to get going. We’ll be there Thursday 3rd & Friday 4th September!!

10/08/2026

A little recap of a busy Thursday night at Sagardi ✨

24/07/2026

21/07/2026

The Basque way to grill steak 🥩🔥

Ever wondered why our steaks are covered in salt before they hit the grill?

It might look unusual, but it’s a centuries-old Basque grilling technique.

We generously coat our Txuleton with coarse salt before grilling over an open flame. The salt helps create a beautiful crust, sealing in the steak’s natural juices while enhancing its rich, beefy flavour.

Once cooked, the excess salt is removed, leaving perfectly seasoned meat-never overly salty.

The result? A steak that’s crisp on the outside, incredibly juicy on the inside, and prepared just as it’s been done in the Basque Country for generations.

At Sagardi, tradition isn’t just something we talk about-it’s how we cook.

15/07/2026

Basque Butchers Roast Boards🥩🔥
Every Sunday from 12pm, £35 per person.

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 🥩🔥

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
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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!

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.🔥🥩❤️