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Taberna Sakra
Portuguese
A Basque beef chop on the menu of a small Portuguese restaurant near the local football pitch tells you something about the couple running it: they travel, they eat, and they come home changed. This is a neighborhood spot built on traditional Portuguese cooking, from tuna in escabeche to cuttlefish cabidela served in a clay casserole, with a Michelin Bib Gourmand to show for it. The room is simple and the kitchen is open, the way it should be.
The awards strongest first
- Michelin Guide Bib Gourmand
One number, weighted & current 74
How we scoreThe dishes from the writeups
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Atum e molho de escabeche
“with dishes as surprising as Atum e molho de escabeche (tuna with escabeche sauce) or their Cabidela de choco (cuttlefish cabidela), served in a caçarola de barro (clay casserole) and intensely flavoursome”
Michelin Guide -
Cabidela de choco
“with dishes as surprising as Atum e molho de escabeche (tuna with escabeche sauce) or their Cabidela de choco (cuttlefish cabidela), served in a caçarola de barro (clay casserole) and intensely flavoursome”
Michelin Guide -
Txuleta de ternera vasca
“They say the star dish is the Txuleta de ternera vasca (Basque beef chop), recalling a trip they took to the Basque Country that left a lasting mark on them, gastronomically speaking.”
Michelin Guide
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