Sabor London

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Sabor London Sabor takes you on a journey from the tapas bars of Andalucía through to the asadors of Castile and the seafood restaurants of Galicia. Restaurant
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06/10/2026

Celebrating Rioja with a special dinner at La Mesa 🍷
 
On Monday 19 October at 6.30pm, we’re teaming up with Rioja Route for a one-night-only, six-course menu created by Nieves and our Executive Chef Filippo. Each course is paired with w**es from some of Rioja’s most exciting producers, including Abel Mendoza and Bodega Las Orcas.
 
Expect pintxo de champiñones stacked high and eaten layer by layer, just like on Logroño’s Calle Laurel, and hake a la Riojana, along with the dishes Filippo talks through in the video: slow-cooked lamb shoulder, crispy pig’s ears with quince alioli, and a red w**e poached pear tart with mascarpone cream to finish.
 
Last tickets available via the link in bio, priced at £230 per person including w**e pairing. ¡Salud! 🥂
 

06/10/2026

Celebrating Rioja with a special dinner at La Mesa 🍷
 
On Monday 19 October at 6.30pm, we’re teaming up with Rioja Route for a one-night-only, six-course menu created by Nieves and our Executive Chef Filippo. Each course is paired with w**es from some of Rioja’s most exciting producers, including Abel Mendoza and Bodega Las Orcas.
 
Expect pintxo de champiñones stacked high and eaten layer by layer, just like on Logroño’s Calle Laurel, and hake a la Riojana, along with the dishes Filippo talks through in the video: slow-cooked lamb shoulder, crispy pig’s ears with quince alioli, and a red w**e poached pear tart with mascarpone cream to finish.
 
Last tickets available via link in bio, priced at £230 per person including w**e pairing. ¡Salud! 🥂
 

Sabor is hiring! We are looking for rockstar waiters, chef de parties, and sous chefs to join our family. Apply via the ...
04/10/2026

Sabor is hiring!
 
We are looking for rockstar waiters, chef de parties, and sous chefs to join our family.
 
Apply via the link in bio, or send your CV to [email protected].
 

Nieves Barragan

The journey from Segovia to the Sabor kitchen.At Restaurante La Portada del Mediodía, we shared one of the great Castili...
28/09/2026

The journey from Segovia to the Sabor kitchen.

At Restaurante La Portada del Mediodía, we shared one of the great Castilian classics: cochinillo, roasted in the traditional style until the skin is crisp and golden and the meat is beautifully tender.

It’s a dish familiar to us, our own suckling pig is cooked in the Asador in the same way - slowly roasted in handmade brick ovens, with the focus firmly on the quality of the meat and the simplicity of the preparation.

Good food, a round table, and plenty of inspiration to bring home.


Nieves Barragan

Moscatel Rebujito.A new cocktail to Sabor, and a fresh take on the classic Andalusian Rebujito, made with Cesar Florido ...
16/09/2026

Moscatel Rebujito.

A new cocktail to Sabor, and a fresh take on the classic Andalusian Rebujito, made with Cesar Florido Moscatel, apricot and soda.

Sweet, floral, and aromatic Moscatel meets delicate stone fruit, brought to a sparkling finish with soda and fresh mint.


Nieves Barragan

Tuna Marmitako.A classic fishermen’s stew from Cantabria.Our version begins with a rich fish stock made bolstered with p...
11/09/2026

Tuna Marmitako.

A classic fishermen’s stew from Cantabria.

Our version begins with a rich fish stock made bolstered with piquillo and choricero peppers, dried chilli and paprika. Potatoes gently thicken the stew before British tuna is poached in the broth until tender.

A simple, warming dish making the most of British Bluefin’s fleeting season.


Nieves Barragan

A change of seasons.Having spent the last few weeks soaking up the sun, the team at Sabor are inundated with boxes burst...
02/09/2026

A change of seasons.

Having spent the last few weeks soaking up the sun, the team at Sabor are inundated with boxes bursting with heritage tomatoes, deep black figs, and Muscat grapes, all at their sweetest.

But after a long, hot summer, we’re ready to embrace autumns offering. Bright fruits give way to robust root vegetables - sweet and earthy beetroots, parsnips, and celeriac - alongside the much lauded return of Scottish mushrooms: wild girolles, chanterelles, and ceps.

Our Specials Board at The Counter and El Asador allows us to follow these changes closely, bringing new ingredients and dishes to the table as the seasons shift.


Nieves Barragan

Courgette Tempura, Piquillo Sauce & Chestnut Honey.A celebration of courgettes at their seasonal peak, tempura battered ...
21/08/2026

Courgette Tempura, Piquillo Sauce & Chestnut Honey.

A celebration of courgettes at their seasonal peak, tempura battered and lightly fried, the courgettes are finished with chestnut honey from León, known for its deep, floral character.

Alongside, our piquillo sauce from Navarra brings a savoury sweetness, finished with a little charcoal powder made from the skins of chargrilled calçots.


Nieves Barragan

Spanish Quarter.A spirit-forward serve inspired by Spain’s well versed relationship with digestifs.Diplomático Reserva i...
19/08/2026

Spanish Quarter.

A spirit-forward serve inspired by Spain’s well versed relationship with digestifs.

Diplomático Reserva is stirred with Lustau Sweet Vermut, Azanza Pacharán and Peychaud’s bitters, creating a cocktail with layers of dark fruit, warming spice and gentle sweetness.

A smooth, contemplative drink, perfect for sobremesa.


Nieves Barragan

Rubia Gallega Stuffed Courgette.One of the highlights of the season, yellow courgettes make a fleeting appearance each s...
05/08/2026

Rubia Gallega Stuffed Courgette.

One of the highlights of the season, yellow courgettes make a fleeting appearance each summer, which we’re always sure to relish.

Tender courgettes are filled with a ragù of Rubia Gallega beef, slowly braised in veal jus, served over a piquillo pepper sauce deep with onion, Aleppo chilli, muscovado sugar, fino, and chicken stock.


Nieves Barragan

Address

35-37 Heddon Street
London
W1B4BR

Opening Hours

Monday 5:30pm - 10:30pm
Tuesday 12pm - 2:30pm
5:30pm - 10:30pm
Wednesday 12pm - 2:30pm
5:30pm - 10:30pm
Thursday 12pm - 2:30pm
5:30pm - 10:30pm
Friday 12pm - 2:30pm
5:30pm - 10:30pm
Saturday 12pm - 2:30pm
5:30pm - 10:30pm

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