Rich peppery olive oil and chunks of sourdough bread begin our journey to Basque country – a place we’d be happy to stay in but are glad we didn’t, having experienced the rest of our meal. Simplicity leads the way with emphasis being put on the preparation of local ingredients from cow to lettuce. Dry cider was a palette cleanser between courses of slow cooked Tolosa black beans; glorious steak with roasted piquillo peppers and mushrooms served with egg yolk. We ended up with cheese from mountain sheep and apple jelly before yoghurt ice cream, caramelised sourdough, blackcurrant compote and fresh mint.
An open kitchen lets you watch the cooking of the enormous steaks packed in salt to seal in the flavour and thrown onto searingly hot fires. Sagardi definitely encourages a thoughtful consumption, from walking in past quietly hanging cows to choosing your meat from a selection of cuts brought to the table. With the steaks priced by weight, the dishes lend themselves to sharing – perfect for a group looking for an opulent journey through Basque country cuisine, accompanied by delicious cocktails not far from Qbic.