Pintxos may be one of the best parts of any Spanish holiday. But now you can indulge in the bar-style bites without having to fork out for a ticket to Europe thanks to the arrival of Ortzi, a Basque-inspired restaurant welcomed to Surry today.

The venue comes courtesy of the owners of Sagra in Darlinghurst, chefs Michael Otto and Edward Saxton. The restaurant’ menu is based around a share concept, reflecting the flavours of the Basque region. Sustainability is also paramount, with dishes adapted throughout the week to ensure every element of the whole beasts butchered on site are utilised. Most accompaniments and condiments (bread, butter, pickles, cheese etc) will be made in-house.

These venue’s focus on sustainability mirrors that of the Basque region. “My aim is to let the ingredients shine and ensure that each dish is more than just a sum of its parts,” says Otto, for us to adapt the menu on almost a daily basis, we must be intuitive cooks. We’re fostering a creative environment for the chefs to take what is available in front of them in terms of a beast, seafood and vegetables, and create something that not only does the produce justice but is also is reflective of the Basque region.”

The 60-seater serves up Spanish favourites, including jamon and idiazabal croquettes and grilled sardines with lemon. There’s also pork shoulder cooked in cider with wood-roasted apples; the perfect partner to a hefty serve of Basque beans.

Northern Spanish favourites decorate the drinks list, with a series of different wine options from the Basque district as well as local favourite flat cider (or cidre) also making the cut.

Ortzi 6 Hunt Street, Surry Hills ortzi.com.au