Sabor, Heddon Street
The former chefs of Barrafina, Nieves Barragan and Joseph Etura, are opening a thrilling new restaurant inspired by Spanish regional cuisine
Regional octopus dishes will be a big pull at Sabor
Spanish chef Nieves Barragán and José Etura's were both working at London's popular Barrafina restaurant when they decided to go it alone, setting up their new Spanish restaurant, Sabor to reflect all they love most about their regional cuisine.
Both hailing from Spain, chef Barragán, from Bilbao, and Etura, from Valladolid in Castile, are pooling their shared love and knowledge of Spanish cooking and hospitality to give us something fresh and exciting. Sabor, meaning flavour in Spanish, is going to be all about traditional Spanish ingredients and cooking methods, but with relaxed dining. At their tables, guests will journey from the tapas bars of Andalucía through to the asadors of Castile to the seafood restaurants of Galicia.
Inspired by the Spanish counter top dining and open kitchen experience, Nieves and José are bringing both to Sabor. Spread across two floors, the ground floor of the restaurant features a no reservations dining counter that surrounds the open kitchen and fresh seafood display. Upstairs, a large atrium above the action will allow diners a view into the kitchen below. The kitchen will serve regional dishes from across Spain, including those from the Basque country and Catalonia. Dishes will include diver caught scallop and iberico jam consomme,chiperones cooked in their ink, wild rabbit empanadillas, Jerusalem artichoke and jamon tortilla with sage butter. A separate bar area will have a southern Spanish influence offering gin cocktails, sherries, txakolis, vermouths, beers, and wine alongside tempting snacks of black trumpet croquetas with black truffle, carnarones fritos with fried quail egg, crisp fried chicken oyster bocadillo.
Up a dramatic spiral staircase, the focus turns towards Galicia and Castile, with a menu focusing on two specialities from those regions – octopus and suckling pig. Galician octopus will be cooked in traditional copper pans with olive oil and paprika while a Castilian roast suckling pig will be cooked in the asador (a traditional wood fired oven) that will form the room's focal point. Reservations will be taken only in the asador room..
Price: £120.00 +
Click here for more details
Both hailing from Spain, chef Barragán, from Bilbao, and Etura, from Valladolid in Castile, are pooling their shared love and knowledge of Spanish cooking and hospitality to give us something fresh and exciting. Sabor, meaning flavour in Spanish, is going to be all about traditional Spanish ingredients and cooking methods, but with relaxed dining. At their tables, guests will journey from the tapas bars of Andalucía through to the asadors of Castile to the seafood restaurants of Galicia.
Inspired by the Spanish counter top dining and open kitchen experience, Nieves and José are bringing both to Sabor. Spread across two floors, the ground floor of the restaurant features a no reservations dining counter that surrounds the open kitchen and fresh seafood display. Upstairs, a large atrium above the action will allow diners a view into the kitchen below. The kitchen will serve regional dishes from across Spain, including those from the Basque country and Catalonia. Dishes will include diver caught scallop and iberico jam consomme,chiperones cooked in their ink, wild rabbit empanadillas, Jerusalem artichoke and jamon tortilla with sage butter. A separate bar area will have a southern Spanish influence offering gin cocktails, sherries, txakolis, vermouths, beers, and wine alongside tempting snacks of black trumpet croquetas with black truffle, carnarones fritos with fried quail egg, crisp fried chicken oyster bocadillo.
Up a dramatic spiral staircase, the focus turns towards Galicia and Castile, with a menu focusing on two specialities from those regions – octopus and suckling pig. Galician octopus will be cooked in traditional copper pans with olive oil and paprika while a Castilian roast suckling pig will be cooked in the asador (a traditional wood fired oven) that will form the room's focal point. Reservations will be taken only in the asador room..
Price: £120.00 +
Click here for more details
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| What | Sabor, Heddon Street |
| Where | Sabor, 35 Heddon Street, London, W1B 4BR | MAP |
| Nearest tube | Piccadilly Circus (underground) |
| When |
05 Feb 18 – 01 Mar 19, 12:00 AM |
| Price | £Moderate |
| Website | Book |