Basque Grill & Steakhouse in Bilbao

A grill-only kitchen, zero stock approach and a fully personalised dining experience

A different concept from most restaurants in Bilbao

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 & 4 different menus to choose from

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Sugarra as a gift

Give away a lunch or dinner for 2-4 people

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SUGARRA & THE GRILL

Among the restaurants in Bilbao, SUGARRA stands out as a different and independent dining experience, built around a unique Basque grill concept where premium meats, fresh seafood and seasonal produce are cooked over charcoal on a Japanese Kamado. “Sugarra” means “flame” in Basque, and fire is at the heart of everything we do.

GOOGLE MAPS

At Sugarra, dishes are served to share and are selected in advance when making your reservation. We operate this way to be sustainable while offering the best market produce. Unlike many other restaurants in Bilbao, our goal is ‘zero stock’: we aim to minimize food waste by letting guests decide exactly what and how much to eat beforehand. You can view our food and drink menu during the booking process (we recommend booking 1-2 weeks in advance due to limited seating).

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, 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.

We are Sugarra

Sugarra was born in 2021 and is run exclusively by two people: Iker strives to master the embers while Amaia looks after you at the table. We believe in a direct connection with our guests, free of intermediaries and based on respect. That is why we offer a single seating per service and personalize every reservation; we simply love knowing who is coming to enjoy Sugarra.