With more than three decades dedicated to Basque cuisine in the world and more than 16 years established in San Telmo, the group Sagardi, led by the brothers Iñaki and Mikel López de Viñasprehe decided to install his new restaurant on the other tip of the city. “Berria” means “new” in Euskera and so is Sagardi’s proposal literally. To the dishes that made it famous, such as the txuleton of Vaca Vieja, high quality ingredients selected from local producers are added, such as the oysters of the San Blas Bay. Thus the sea and the earth, the Basque and Argentina country, are amalgamated in a letter of powerful and unique flavors.
The living room is wide, with a heated terrace, a bar at the entrance to sit down to enjoy some pintxos and a glazed refrigerator where they expose their meats in different maturation points. The protagonist of the kitchen is a five -meter -long Josper grill, especially developed for the restaurant, which allows precise and versatile cooking, and incorporates a special section for cooking rice in fire.
Between entries that honor the proposal of sea and earth, the tartar of Vaca Vieja stands out with a heart of tuna from Almadraba de Barbate (dissected, which is scratched on the meat) and the pork window with a bice bacon (“or on the contrary but is the same,” says the letter, since it is the same part of the body of the land of the earth and the sea), two delicacies that will not be proven to prove. There are also classic ham croquettes, cod fritters with romesco and tatemada crows.
Among the main ones, there are meats (whole little pig from Thursday to Sunday, rabbit and premium matured meats); rice (cooked to fire, such as squid and prawns or the caldoso of Creole duck); whole fish of the Argentine Sea; and dishes of “grandmother’s kitchen.”
For dessert, delicious Alaska cake (almond cake, vanilla and meringue ice cream, flambado on the table). They have a cava assort and excellent wines of the brand, produced in the Uco Valley, Mendoza.
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