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The txuleton, a thick bone-in steak from older Basque cattle, is cooked over a wood-fired grill with nothing but salt and a lot of patience. This Shoreditch asador brings Basque grilling culture to London without softening it for the audience, and the room, all wooden tables and open flames, smells accordingly. It landed on the World's Best Steak Restaurants list, which tells you what to order. Service runs on warmth rather than ceremony, the way it would back in San Sebastián.
The awards strongest first
- World's 101 Best #90 · World's Best Steak Restaurants
One number, weighted & current 63
How we scoreThe dishes from the writeups
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Txuleton
“Cooked over a wood-fired grill, the txuleton remains the centre of gravity at Sagardi.”
World's 101 Best
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