Sugaar

Sugaar is built around a single idea – bringing the traditions of Basque country cooking to a sophisticated Saint-Germain-des-Prés setting. The restaurant takes its name from a Basque deity, and the entire culinary philosophy is rooted in that region, with a sharp focus on high-quality products sourced directly from places like Cantabria, Asturias, and Leone. Everything is cooked over charcoal, giving the menu a distinct, elemental character. The space is arranged over two floors, each with a different energy. Downstairs is dark, cozy, and intimate, with candle-lit tables set with white linens and proper silverware. Walk upstairs and you’ll find a more lively atmosphere, as this level also contains the kitchen. It’s the kind of place that feels both refined and grounded in its purpose. The menu is designed for sharing, and the sourcing of ingredients is paramount. The centerpiece is the Txuleta, a matured steak that comes from a single, specific farm in Spain, and it's what many people come here for. Beyond the steak, you’ll find other precisely chosen products like turbot, prawn crudo, Cantabrian anchovies, and sardines from Asturias, all prepared to highlight their natural quality. To drink, there’s a list of a dozen signature cocktails with an Anglo-Saxon influence, and the wine program concentrates on Spanish bottles from small, independent producers. The restaurant is an evening-only affair, open from Wednesday to Sunday, and it’s well-suited for groups as well as more romantic dinners.