Beef steak, Kamado grill & more, in Bilbao

Old beef ribeye steak (txuleton) from Simmental and Galician crossbred cows

Dry aged for at least 2 months, grilled on the Kamado

From the garden, grilled

Pink tomato grilled on the Kamado, along with seasonal vegetables and sprouts

Our kamado

A ceramic oven of Japanese origin that
provides a unique flavor of smoke and embers

The embers

We use holm oak charcoal, along with hickory & appletree wood

Reservation

We confirm table reservations every day.

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Our dishes & 3 different menus to choose from

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Sugarra as a gift

Give away a lunch or dinner for 2 people

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SUGARRA & THE GRILL

“Sugarra” means “flame” in Basque. We pride ourselves on being a unique & small restaurant located in Bilbao, specifically in the Uribarri neighborhood. You can find us near Uribarri Metro Station, Line 3 (Plaza de las escuelas), we are just one stop from the old town. Our primary objective is to provide our customers with top-quality, flame-grilled dishes. To achieve this, we utilize a ceramic, Japanese-origin Kamado oven that imparts an intense, smoky flavor. Our star dish is the Basque-style beef rib steak, preceded by shared appetizers.

GOOGLE MAPS

We have implemented a unique dining concept whereby the dishes we offer are shared among the diners at the center of the table and to ensure sustainability, offer the best product possible and minimize food waste, we kindly request our customers to pre-select the food during the reservation process. By operating with zero food stock, we are able to reduce waste and provide the finest quality ingredients available in the market. We invite you to explore our diverse menu and beverage selections by visiting our MENU. To secure a memorable dining experience with us, feel free to proceed with your RESERVATION.

RESERVATION

Our KAMADO

At Sugarra, we search for the perfect grill that brings out the best flavors. Our Japanese KAMADO grill helps us quickly sear the steak while adding a unique and delicious aroma of holm oak. This traditional, egg-shaped marvel of engineering allows us to infuse our dishes with authentic, smoky tones that transport you straight to a rustic countryside. Depending on what we’re cooking, we also use hickory and apple tree wood for a smoky taste. This versatile grill can reach high temperatures and produce just the right amount of smoke for every dish.

The rib steak
of Sugarra

Our rib steaks come from the best old cows (over 5 years old), of Simmental breed and Galician crossbreed, always selected for their meat quality and fat quantity. We cut them Basque style with their bone and fat. To get the best flavor and tenderness, we dry-age these rib steaks for at least 2 months, reaching the optimal point. Each one is then brought at room temperature separately for at least 4 hours before going into the Kamado, and this allows the meat to cook to a proper internal temperature. In addition, with oak embers, we achieve an intense smoky flavor.

Japanesse A5 Wagyu

The softest and most delicate texture you can find in the world of meat. We bring you A5 Wagyu sirloin from Japan, with a maximum fat content (BMS 12), served with its corresponding certification. We serve it torch-smoked at the table or cooked over high heat in the Kamado.

Reservations

To make a reservation, it’s best to book 1-2 weeks in advance as we have limited tables. Reservations can be made online through our website, where you will be asked to fill out a form to provide us with your details and food preferences. This helps us better tailor your dining experience and ensure that we can accommodate any dietary restrictions or special requests you may have.

Make your reservation here