Menu 2026 - SAGARDI Argenteria (Gòtic)
Get a taste of this menu
Explore the culinary offerings of this restaurant and let yourself be inspired.
Last update
January 18, 2026
Type of cuisine
Basque
Menu photos (3)
All food photos (73)
Preset menus
Explore the chef's selection menus with diverse dishes at fixed prices. Some are bookable via TheFork, while others are available onsite.
Starters
- Bonito tuna belly with Getaria anchovies
- €16
- Karmelo Toja XL anchovies —12 units—
- €28
- Barbate almadraba bluefin tuna with Ibarra "guindilla" peppers
- €26
- Galician PREMIUM cured beef carpaccio
- €24
- Pâté de campagne, wood-fired
- €14
- Chargrilled baby leeks from Zarautz
- €14
- Traditional grilled "txistorra" (Basque sausage) from Orio
- €12
- Ibérico ham croquettes
- €15
- Grilled "morcilla" (black pudding) from Biscay
- €15
- Grilled Angus beef short ribs
- €14
- Our home-made sourdough bread 48 hour fermentation
- €3.2
- (price per person)
Salads
- Lettuce with spring onions from the gardens of Hernani
- €8
- Idiazabal cheese, spinach and walnuts
- €12
Seasonal products
- New-season Tolosa beans with seasonal garnish
- €24
- —from the Goikoetxe farmhouse, Hernialde—
- Grilled artichokes from the gardens of Tudela free-range acorn-fed Iberico ham
- €16
- Mixed vegetables from the gardens of Tudela
- €20
- —cardoon, borage, artichoke, and chard—
- Marmitako stew with bluefin tuna in the style of the Basque fishermen
- €24
- (20 minutes)
Fish
- Grilled Pasaia hake loin with clams
- €32
- Barbate almadraba bluefin tuna with chard and "zurrukutuna"
- €34
- Codfish with Biscay sauce
- €28
- Hake nape (100g)
- €8
- (Recommended for 2-3)
- Monkfish (100g)
- €10
- Turbot (100g)
- €11
- Sea bream (100g)
- €14
Meat
- Iparralde duck breast with cider apples
- €24
- Farmhouse pork ribs
- €26
- Beef sweetbreads with artichokes
- €28
- Mature-beef sirloin with pisto and red "piquillo" peppers
- €38
Txuleton
- Matured beef (100g)
- €8
- PREMIUM matured beef
- €12
- (Min. 4 weeks)
Grandma's home cooking
- Donostia-style seafood soup
- €24
- "Roxario" ciderhouse-style codfish omelette
- €14
- Fresh anchovy omelette
- €14
- Grilled fine clam from Galician
- €28
- San Sebastian-style Brown crab "txangurro"
- €26
- Bermeana-style fresh anchovies of the day
- €18
- Pan-fried codfish in the style of Zapiain cider house
- €24
- Breaded hake
- €28
- Mature cow steak tartare
- €24
- Rioja-style "callos y morros" (beef tripe and snout with chorizo)
- €22
- Suckling lamb trotters with Espelette peppers
- €22
- Mature cow oxtail braised in a Rioja Alavesa
- €34
Side dishes
- Lettuce with spring onions from the gardens of Hernani
- €8
- Sagardi-style potato wedges
- €6.5
- Tolosa-style "piquillo" peppers
- €14
Desserts
- Aralar mountain cheese (subject to availability)
- €18
- -Raw Latxa ewe’s milk cheese, pasture-raised, aged for one year -Made at 1,000 m by shepherds Jon and Martina
- "Garoa" farmhouse Idiazabal cheese, shepherd-made, Zerain (Guipuzkoa)
- €16
- "Tejas y cigarrillos" from Tolosa (traditional butter and almond biscuits)
- €7
- Truffles with Sagardoz cider liqueur
- €8
- Sagardi-style cuajada (set ewe’s milk curd)
- €8
- Rice pudding
- €8
- Basque cake
- €8
- Pantxineta (10 minutes)
- €10
- Goxua, the festive Basque dessert
- €8
- Chocolate!!!
- €12
- Thin crust apple pie with Sagardoz cider liqueur
- €12
- Cheesecake made with Latxa sheep’s milk
- €12
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