{"id":83,"date":"2019-12-09T05:30:00","date_gmt":"2019-12-09T03:30:00","guid":{"rendered":"http:\/\/gastroygourmet.com\/?p=83"},"modified":"2026-09-20T11:06:48","modified_gmt":"2026-09-20T09:06:48","slug":"sagardi-esencia-vasca-en-la-castellana","status":"publish","type":"post","link":"https:\/\/gastroygourmet.com\/?p=83","title":{"rendered":"Sagardi, esencia vasca en la Castellana"},"content":{"rendered":"<div style=\"text-align: justify\">\n<span style=\"font-family: Arial, Helvetica, sans-serif\">Veinticinco a\u00f1os han transcurrido desde que los <b>hermanos L\u00f3pez de Vi\u00f1aspre<\/b> inaugurasen su primer restaurante , <b>Irati Taberna Basca<\/b> en la Ciudad Condal. <b>Irati <\/b>fue el germen de los posteriores <b>Sagardi Cocineros Vascos<\/b> y posteriormente de <b><a href=\"http:\/\/gruposagardi.com\/\" target=\"_blank\">Grupo Sagardi<\/a><\/b>.&nbsp;<span style=\"font-size: 12pt\">Desde entonces el grupo no ha parado de crecer. Con m\u00e1s<br \/>\nde 30 establecimientos en importantes ciudades espa\u00f1olas como Barcelona,<br \/>\nMadrid, Valencia, Sevilla o Ibiza, as\u00ed como a nivel internacional, como en<br \/>\nOporto, donde el grupo inaugur\u00f3 el pasado mes de octubre otro restaurante, e<br \/>\nincluso en Buenos Aires, Ciudad de M\u00e9xico y Londres. Adem\u00e1s, el grupo abrir\u00e1,<br \/>\npr\u00f3ximamente, Sagardi Amsterdam, su primer restaurante en los Pa\u00edses Bajos.&nbsp;<\/span><\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: Arial, Helvetica, sans-serif\"><span style=\"font-size: 12pt\"><br \/><\/span><\/span><\/div>\n<div class=\"separator\" style=\"clear: both;text-align: center\">\n<a href=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2019\/12\/5.jpg\" style=\"margin-left: 1em;margin-right: 1em\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" data-original-height=\"1067\" data-original-width=\"1600\" height=\"426\" src=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2019\/12\/5.jpg\" width=\"640\" \/><\/a><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: Arial, Helvetica, sans-serif\"><span style=\"font-size: 12pt\"><br \/><\/span><\/span><\/div>\n<div class=\"separator\" style=\"clear: both;text-align: center\">\n<a href=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2019\/12\/7.jpg\" style=\"clear: right;float: right;margin-bottom: 1em;margin-left: 1em\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" data-original-height=\"1600\" data-original-width=\"1067\" height=\"400\" src=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2019\/12\/7.jpg\" width=\"266\" \/><\/a><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: Arial, Helvetica, sans-serif\"><span style=\"font-size: 12pt\">Acorde a la filosof\u00eda del Grupo, <b>Sagardi Castellana<\/b>&nbsp;<\/span><span style=\"background-color: white\">ofrece lo mejor de la esencia gastron\u00f3mica vasca manteni\u00e9ndose siempre fiel a sus ra\u00edces. Con un ambiente agradable y relajado, el establecimiento consigue<br \/>\nreunir en sus mesas lo mejor de sus tierras, gracias a su relaci\u00f3n directa con proveedores<br \/>\nvascos.<\/span><\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: Arial, Helvetica, sans-serif\"><span style=\"background-color: white\"><br \/><\/span><\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: Arial, Helvetica, sans-serif\"><span style=\"background-color: white\"><b>Pintxos <\/b>-los obligatorios pintxos-, <b>pescados <\/b>de las mejores lonjas vascas (incluso directamente de pescadores con los que han llegado a acuerdos comerciales) y evidentemente su imperdonable <b>txulet\u00f3n<\/b>, santo y se\u00f1a de la casa, que sigue provocando las delicias de su nutrida clientela.&nbsp;<\/span><\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: Arial, Helvetica, sans-serif\"><span style=\"background-color: white\"><br \/><\/span><\/span><\/div>\n<div style=\"text-align: justify\">\n<\/div>\n<div style=\"background: white;margin-bottom: .0001pt;margin: 0cm;text-align: justify\">\n<span style=\"font-family: Arial, Helvetica, sans-serif\"><span style=\"color: black\">Con el objetivo de ofrecer siempre el mejor producto, m\u00e1s<br \/>\nfresco y de temporada, <b>el restaurante adapta su carta a cada estaci\u00f3n del a\u00f1o<\/b>.&nbsp;<\/span>As\u00ed, durante la primavera de puede degustar el marmitako preparado<br \/>\nal estilo de los <i>arrantzales <\/i>vascos, los esp\u00e1rragos de Tudela o los guisantes<br \/>\nacompa\u00f1ados de habas, alcachofas y acelgas, entre otros platos. En cambio, <b>en<br \/>\ninvierno, el plato estrella es el txulet\u00f3n de vaca vieja a la parrilla<br \/>\n<\/b>acompa\u00f1ado de las famosas alubias de Tolosa y los pimientos del piquillo asados<br \/>\ny pelados a mano.&nbsp;<\/span><\/div>\n<div style=\"background: white;margin-bottom: .0001pt;margin: 0cm;text-align: justify\">\n<span style=\"font-family: Arial, Helvetica, sans-serif\"><br \/><\/span><\/div>\n<div class=\"separator\" style=\"clear: both;text-align: center\">\n<a href=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2019\/12\/3.jpg\" style=\"margin-left: 1em;margin-right: 1em\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" data-original-height=\"1067\" data-original-width=\"1600\" height=\"426\" src=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2019\/12\/3.jpg\" width=\"640\" \/><\/a><\/div>\n<div style=\"background: white;margin-bottom: .0001pt;margin: 0cm;text-align: justify\">\n<span style=\"font-family: Arial, Helvetica, sans-serif\"><br \/><\/span><\/div>\n<div style=\"background: white;margin-bottom: .0001pt;margin: 0cm\">\n<span style=\"font-family: Arial, Helvetica, sans-serif\">Cada a\u00f1o, coincidiendo con el inicio de la temporada de<br \/>\ninvierno, el grupo rinde homenaje a la mejor carne y celebra sus<br \/>\nfamosas <b>jornadas gastron\u00f3micas del txulet\u00f3n<\/b> que cuentan cada vez con m\u00e1s adeptos entre el p\u00fablico madrile\u00f1o.<\/span><span style=\"font-family: Calibri, sans-serif\"><\/span><\/div>\n<div style=\"background: white;margin-bottom: .0001pt;margin: 0cm\">\n<span style=\"font-family: Arial, Helvetica, sans-serif\"><br \/><\/span><\/div>\n<div class=\"separator\" style=\"clear: both;text-align: center\">\n<a href=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2019\/12\/Txuleton1.jpg\" style=\"margin-left: 1em;margin-right: 1em\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" data-original-height=\"1067\" data-original-width=\"1600\" height=\"426\" src=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2019\/12\/Txuleton1.jpg\" width=\"640\" \/><\/a><\/div>\n<div style=\"background: white;margin-bottom: .0001pt;margin: 0cm\">\n<span style=\"font-family: Arial, Helvetica, sans-serif\"><br \/><\/span><\/div>\n<div style=\"background: white;margin-bottom: .0001pt;margin: 0cm\">\n<span style=\"font-family: Arial, Helvetica, sans-serif\">Sin duda uno de esos lugares que uno no se cansa de visitar. La f\u00f3rmula es tan sencilla como compleja. Materia prima de primera, parrilla y buen hacer. Aparentemente tan f\u00e1cil, en la pr\u00e1ctica est\u00e1 claro que esconde su secreto. Muy recomendable.<\/span><\/div>\n<div style=\"background: white;margin-bottom: .0001pt;margin: 0cm\">\n<span style=\"font-family: Arial, Helvetica, sans-serif\"><br \/><\/span><\/div>\n<div class=\"separator\" style=\"clear: both;text-align: center\">\n<a href=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2019\/12\/Txuleton9.jpg\" style=\"margin-left: 1em;margin-right: 1em\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" data-original-height=\"1065\" data-original-width=\"1600\" height=\"424\" src=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2019\/12\/Txuleton9.jpg\" width=\"640\" \/><\/a><\/div>\n<div style=\"background: white;margin-bottom: .0001pt;margin: 0cm\">\n<span style=\"font-family: Arial, Helvetica, sans-serif\"><br \/><\/span><\/div>\n<p><span style=\"font-family: Arial, Helvetica, sans-serif\"><span style=\"background-color: white\"><\/span><\/span><\/p>\n<div style=\"background: white;margin-bottom: .0001pt;margin: 0cm;text-align: justify\">\n<span style=\"font-family: Calibri, sans-serif\"><\/span><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Veinticinco a\u00f1os han transcurrido desde que los hermanos L\u00f3pez de Vi\u00f1aspre inaugurasen su primer restaurante , Irati Taberna Basca en la Ciudad Condal. Irati fue el germen de los posteriores Sagardi Cocineros Vascos y posteriormente de Grupo Sagardi.&nbsp;Desde entonces el grupo no ha parado de crecer. Con m\u00e1s de 30 establecimientos en importantes ciudades espa\u00f1olas [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":84,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-83","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-restaurantes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Sagardi, esencia vasca en la Castellana - Gastro y Gourmet<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gastroygourmet.com\/?p=83\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sagardi, esencia vasca en la Castellana - Gastro y Gourmet\" \/>\n<meta property=\"og:description\" content=\"Veinticinco a\u00f1os han transcurrido desde que los hermanos L\u00f3pez de Vi\u00f1aspre inaugurasen su primer restaurante , Irati Taberna Basca en la Ciudad Condal. Irati fue el germen de los posteriores Sagardi Cocineros Vascos y posteriormente de Grupo Sagardi.&nbsp;Desde entonces el grupo no ha parado de crecer. 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Irati fue el germen de los posteriores Sagardi Cocineros Vascos y posteriormente de Grupo Sagardi.&nbsp;Desde entonces el grupo no ha parado de crecer. 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