Sagardi Amsterdam

18/09/2026

Beef, fire and salt.

Come get an authentic Basque style txuleton.

+31 10 200 4317

03/09/2026

This seasonal treats:

White tuna from Hondarribia in tomato sauce from the fishing boat Itsas Lagunak — Direct sea-to-table quality, stewed low and slow to perfection.

"Euskal Txerria" pork jowl with peppers — Rich, exceptionally delicate heritage pork paired with sweet roasted peppers.

Gernika peppers — Classic, savory, and roasted to order with a pinch of sea salt.

Farmhouse tomato salad — ancestral varieties — Unbeatable freshness using rare, deeply aromatic heirloom tomatoes from our own garden.

Fried chilli peppers from Ibarra — Flash-fried for that perfect bite. The ultimate table snack!

Join us! +31 10 200 4317

27/08/2026

Beef. Fire. Salt.

Bookings +31 10 200 4317

21/08/2026

Here is what you cannot miss on your first visit to Sagardi

Seasonal product: Our menu evolves with the seasons. Right now, don’t miss our farmhouse tomatoes, grown in our own garden for an unmatched, ancestral flavor.

Gernika peppers: The ultimate side dish, simply roasted and finished with sea salt.

The “Roxario” codfish omelette: A ciderhouse classic and one of the absolute stars of Basque gastronomy.

The crown jewel, our Basque Txuleton: Carefully butchered in-house and grilled over charcoal. Simply spectacular.

Green salad: Crisp lettuce with spring onion from the gardens of Hernani, Basque Country—the traditional pairing for the Txuleton.

Wine pairing: Choose from our curated selection of fine red wines, like this "Matalaz" by our dear friend Oxer Bastegieta Zenigaonaindia

Sweet finish: Our thin-crust apple pie with Sagardoz cider liqueur—the ultimate finale to a magnificent meal.

Gather your favorite people, share a table, and enjoy the true Basque experience.

Bookings: +31 10 200 4317

12/08/2026

At Sagardi, we grill the wild sea.

Daily deliveries of wild North Sea monkfish, turbot, and seabass meet the Basque flame. Discover the fisherman’s catch, prepared on our traditional grill with a classic Donostiarra sauce.

Ask our service for today’s arrivals!

+31 10 200 4317

30/07/2026

Every summer, we receive Basque tomatoes directly from our own garden to keep our short supply chain strong and connect the field straight to your plate. We serve them simply with seasonal Ibarra peppers, olive oil, and salt to let that vibrant flavor speak for itself.

Come and taste them.

+31 10 200 4317

20/07/2026

17/07/2026

We’re hiring: join the Sagardi Amsterdam family!

From our roots to becoming a vibrant, permanent neighbourhood staple in the heart of Amsterdam, Sagardi is a space built on creativity, industry collaborations, and passion.

We pride ourselves on our relationships with incredible suppliers like Discarlux and 𝕍𝕖𝕣𝕤𝕧𝕚𝕤𝕙𝕒𝕟𝕕𝕖𝕝 𝕁𝕒𝕟 𝕧𝕒𝕟 𝔸𝕤 , bringing the best Basque produce to the table. Now, we need the right people to help us share it.⁣ ⁣

We are looking for energetic and dedicated professionals to join our team as:⁣

• Hostesses

• Waiters

• Cooks

For more info and to apply, please visit the link in our bio.

07/07/2026

A look inside our butchery, where patience meets craft. This is how we monitor the dry-aging process of our beef loins.

That thick, buttery yellow fat and beautiful marbling are the true indicators of the animal’s exceptional life and diet. We dry-age each loin for 4 to 9 weeks depending on its size, developing a deep flavor and tender texture prized as vastly superior.

Many thanks to RNT Tayebi, who sent us the photos and did a great job!

26/06/2026

Iparralde grilled duck ⁣

We gently grill the breast skin side first, to render out some of the fat lying underneath the skin and get that crispy char on the outside. The breast is then touched on the parrilla to keep it juicy and served with a duck sauce & some fruit. We're serving it with cider poached apples and sautéed it in txakoli.

On egin!