At Meat & Fire, we celebrate origin, fire, and memory. And few chefs embody that legacy better than Mikel López de Viñaspre, who began his journey in the ancestral craft of grilling in the finest steakhouses of the Basque Country. A passionate advocate of a gastronomic tradition as rich and deep as Basque cuisine and its seasonal products, over 26 years ago he founded, together with his brother Iñaki, the SAGARDI Basque Chefs project with a clear goal: to bring the culture of traditional Basque cooking to every corner of the world.

Since its beginnings, SAGARDI has been a benchmark for slow cooking, rooted in respect for the product and its origin. A way of understanding gastronomy where time, raw ingredients, and craftsmanship come together to create an authentic experience. In this edition, Mikel returns to the grill with his proposal: a cuisine that speaks of origin, identity, and the value of sharing around a good table.