Sagardi

01What to order

• "Txuleton vaca"Matured rib steak from older cows, £10.50 per 100 g / 3.5 oz, in pieces of 1,000 to 1,300 g / 2.2 to 2.9 lb. A steak for two or three.
• Premium matured beef steak£14 per 100 g / 3.5 oz; the menu says at least four weeks of maturing.
• Sidrería menu£76 a head, minimum two: txistorra from Orio, salt-cod omelette, cod in the Zapiain cider-house style, about 550 g / 19 oz of txuleton per person, and Idiazabal cheese.
• Grilled Angus beef short ribs£14 among the starters, from the same grill.
• Galician cured beef carpaccio£24, for a first taste of the beef before the bone-in steak.
• Basque cheesecake£14, served warm.

02The beef

The menu gives the animal in one line: cows at least six years old, chosen from herds it does not name. It sells two grades of matured beef: the "txuleton vaca" at £10.50 per 100 g / 3.5 oz, cut at 1,000 to 1,300 g / 2.2 to 2.9 lb, and a premium matured steak at £14 per 100 g / 3.5 oz, aged for a minimum of four weeks. It gives no breed and does not say dry-aged. In 2016 Hot Dinners reported that the street-facing butcher sold Galician beef to take home, and The Caterer that produce arrived daily from suppliers around San Sebastián. Other beef on the 2026 menu: Angus short ribs, a Galician cured beef carpaccio and a tenderloin with mushrooms at £44.

03The fire

The menu specifies an oak wood-fired grill. Time Out, in December 2016, wrote of burning oak and a smoky crust on the txuleton. Hot Dinners, announcing the opening in June 2016, called it a central charcoal grill; the sources do not agree on the fuel, and Steakpedia follows the current menu. The txuleton goes on whole and bone-in, then is sliced for the table. Fish by weight takes the same grill: monkfish, turbot, sea bass.

04The story

Grupo Sagardi was founded in Barcelona by Iñaki López de Viñaspre to spread Basque cooking: The Caterer gives 1996, Hot Dinners about 1998. The house says the project began as the dream of two brothers, Iñaki and Mikel López de Viñaspre. By 2016 the group listed restaurants in Madrid, Valencia, Seville, Porto, Mexico and Buenos Aires. London came that summer: a soft launch from Aug. 8, 2016 with half-price food, then the opening at Cordy House on Sept. 5. The 2026 lists placed it in the world and European rankings.

05The practical

Cordy House, 95 Curtain Road, London EC2A 3BS (the 2016 reports give 87–95), a short walk from Old Street and Shoreditch High Street stations. Open Monday to Saturday 12:00–23:00 and Sunday 12:00–21:30. Phone +44 20 3802 0478. Pearl notes that Saturday evenings fill up, so book a few days ahead for the weekend. A discretionary 12.5% service charge is added. The website says the printed menu in the restaurant is the reference for dishes and prices.

Address

Cordy House, 87–95 Curtain Road, Shoreditch, London EC2A 3BS

Phone

+44 20 3802 0478

Website

sagardi.co.uk

Directions

Google Maps ↗

06In London’s selections