Eight years after my last visit, I returned to the Basque restaurant “Sardexka.”
The chef is deeply committed to naturally farmed vegetables, serving creative twists on traditional dishes such as menestra and cocido.

The Mikohara lotus root was especially remarkable — steamed, boiled, roasted, and even transformed into fried gnocchi, revealing its many different expressions.
#sardexka #basquecuisine #tokyogroumet