The López de Viñaspre brothers, Iñaki and Mikel, are the visionary founders behind the acclaimed Sagardi Group and serve as true ambassadors of Basque gastronomy. Born in Vitoria, their culinary journey began in their grandmother's kitchen where they learned early on that Basque cuisine is a religion rooted in heritage, culture, and flavor. Since opening their first restaurant in Barcelona’s Gothic Quarter in 1996, the brothers have expanded their mission globally, championing a philosophy that refuses to mask the quality of the ingredients.

Iñaki, a food anthropologist, approaches cuisine with a passion for understanding how food shapes social interaction, striving to recreate the authentic flavors of his childhood. Mikel complements this with a mastery of execution, having honed the art of grilling in traditional Basque cider houses, known as temples for the perfect Txuleton. Together, they focus on pure flavors and textures, ensuring that every dish honors the ancestral wisdom of the Basque Country while delivering a world-class dining experience