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IbizaFoodie | August 23, 2019

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Sagardi starts the new season in Ibiza

Sagardi starts the new season in Ibiza

Hello foodies a few days ago we had the opportunity to taste the delicious Sagardi Ibiza menu, on the wonderful terrace facing the sea in the port of Ibiza. SAGARDI Cocineros Vascos is undoubtedly the great reference of traditional Basque cuisine outside Euskadi.

 

En su segunda temporada, apuestan por la tradición el sabor y sus clásicos como : La barra de pintxos, las kokotxas o la carne a la parrilla.

En su segunda temporada, apuestan por la tradición el sabor y sus clásicos como : La barra de pintxos, las kokotxas o la carne a la parrilla.

 

Los pintxos son toda una tradición en el País Vasco, una forma de relacionarse y una maravillosa manera de disfrutar de la vida.

One of the emblems of all the venues of Sagardi is the spectacular wine maturation cellar. SAGARDI’s Butcher is a project that has been carried out jointly between Grupo Sagardi and its meat supplier (Cárnicas Txoguitxu), to introduce the butcher shop in our establishments. The truth is that it is a real joy to enjoy the authentic Galician Blonde at its best.

We had the opportunity to meet Chef Rafael Gómez and he will delight us with his creations for this season.

We start the evening with delicious oysters “Spécial de Claire” from Marennes – Oléron. Pure authentic sea flavor that melts in your mouth.

We continue with one of my favorite dishes: the bluefin tuna tartare from Barbate’s almadraba and Ibarra’s chilli pepper. The texture can appreciate the freshness and great quality of the product with which they work. We noticed when tasting a little spicy touch, which gives the guindillan that surprises and pleases at the same time. It really leaves you speechless.

The hake kokotxas is one of the star dishes of the Basque cuisine, it would undoubtedly be in the top ten. All the fish they offer is fresh and comes daily from the Fishermen’s Association of Barcelona.

We continue the night with a spectacular red shrimp carpaccio served in its own coral .: divine simplicity. The most important thing about this dish is the quality of the product.

From the vegetable garden of Tudela arrive every day the tasty seasonal fresh vegetables of the best quality that star in the spring menu of their restaurants.

The dinner is rounded off with the traditional “Txuletón” of old cow beef or Galician blonde cow, grilled, one of SAGARDI’s stalwarts.

The chef recommends it accompanied by the salad of lettuce with spring onion from Hernani’s garden, like the ones that are no longer there, some delicious piquillo peppers in the Tolosa style or the Gernika peppers, which in themselves constitute a true culinary delight .

We tried a Galician Rubia meat for 4 weeks of maturation. The texture of the meat is simply sublime. It is without a doubt a delicacy that we invite you to try.

As a finishing touch, we finished the dinner with some delicious chocolate truffles. Small and luxurious bites created from a mixture of chocolate and cream known as ganache.

 

It is time to enjoy the port of Ibiza as never before, with the best Basque gastronomy facing the sea.

 

Address:

Plaça sa Riba, 5, 07800 Eivissa, Illes Balears

Phone: 871 11 30 01

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