It’s been several years since we visited Sacha, here are links to our last visit in Dec. 2016 and before that in March 2015.  The interior has not changed much and in fact we had the same server we had 9 years ago (he’s now a manager) and of course Chef Sacha Hormaechea was in the house.  Having been before we knew that you can’t drive up to the front door and that the mapping programs put it on the wrong side of the building.  There is a sidewalk through greenery, large candle lights and other stores that you take to find their front door.  Reservations are still a necessity as it’s small and popular.  Light from the wall of windows adds to the lowered lights of the room and no music was in the background, just the hum of conversation.  The white cloth-covered tables are mostly filled with Spanish natives and we were lucky to have Jason again as he is fluent in English.  The menu is small and doesn’t change, except for the type of fish and that’s because it’s good the way it is.  It’s a fine lunch where we split all the items, so plating is only a half portion.

Set-up

 

Food

The bread service was a basket of soft rolls and crisp flatbreads.  It is 5€ per person if you eat any of it.

 

Tapa de Medregal (unidad) was a raw fish otherwise known as Lemon fish.  It came in thin slices rolled and alongside very tasty Marcona almonds. It was well seasoned and surrounded by good olive oil.

 

Falsa Lasaña de Txangurro is their take on lasagna only here the well seasoned filling under the pasta was King crab.  It was topped with a crispy garlic and chives.  The pasta layers are extremely delicate and the filling well flavored.

 

Alcachofas Fritas are fried baby artichokes that come at room temperature.  We split a half order of these because they are pretty heavy.  The crisp morsels have tons of nutty artichoke flavor and are addictive.

 

Tortilla Vaga was an omelette topped with leeks, green peppers, potatoes and black sausage.  The potatoes were thin sliced and lightly crisped.  The green peppers had a small spicy kick and were great.  It looks like it has cheese but it was egg yolks.  It was very tender with lots of flavor.

 

Raya a la Manteca Negra was skate fish in a browned butter sauce.  It was seasoned with tarragon and capers and excellent.  The rich butter completely set off the perfectly cooked mild fish.  Sometimes simplicity is the best and this place was.

 

Tuetano Asado was Beef with marrow.  We each got a good sized marrow bone topped with a viscous brown gravy and a sprig of rosemary.  Alongside was a nice toast to eat with the marrow and sauce.  On a separate plate were 2 small rare pieces of fabulous grilled beef.  They had deep beefy flavor and were quite tender with nice flecks of coarse salt on the plate if you wanted more. The marrow was terrific and the gravy added to its beefiness.

 

We finished with a coffee and passed on dessert; we were already too full.