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.
The menu & the reservation
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.
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
Our rib steaks come from old European cows (Simmental, Holstein, Hereford…) and the special Galician blonde 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.
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. Additionally, you can specify any occasions you are celebrating, so we can make your visit extra special. Visit our reservation page to get started and secure your spot for a memorable dining experience.
