What are the 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

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
(770)

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

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

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

24/07/2026

Paletilla Ibérica, Dehesa de los Monteros.

A staple of our Bar menu, available exclusively for walk-in guests.

Sourced from our long-standing partners at Señorío de Montanera , this Ibérico shoulder comes from free-range, acorn-fed pigs raised in the dehesa of south-west Spain. Time, tradition and careful curing bring remarkable depth of flavour, with a delicate sweetness and rich, nutty finish.

Served with rustic bread and ripe tomatoes, it’s a simple expression of exceptional ingredients - best enjoyed with a glass of sherry or Spanish wine at the bar.

Nieves Barragan

08/07/2026

La Mesa Specials - Pt.3, Patatas a la Riojana.

A hearty chorizo and potato stew, a comforting classic from the Rioja countryside centering slow cooking and bold flavours.

Potatoes are prepared using the traditional cachelo method, snapped by hand rather than cut cleanly with a knife. This natural cracking releases their starch into the stew, creating the rich texture and intensity that defines the dish.

Made for bigger tables - the kind of dish that captures the generosity of regional Spanish cooking.

02/07/2026

In service.

A team dedicated to making every guest feel at home, from Counter to Asador.

Bringing people together through great food and wine, and the simple pleasure of sharing these with others.

25/06/2026

Gambas al Ajillo, Fried Eggs & Crisps.

A playful take on one of Spain’s most beloved dishes, sweet prawns are cooked al ajillo with garlic and a splash of Amontillado - the dry, nutty sherry synonymous with the south of Spain - bringing added depth and richness.

Served with fried eggs and crisps, it’s a combination that feels both familiar and indulgent, best enjoyed in the company of great friends and a glass of something crisp.

Watch this space for a very special version arriving at La Mesa soon... 👀

18/06/2026

La Mesa Specials - Pt.2, Menestra de Tudela.

Exclusive to La Mesa, we welcome this classic from Tudela in Navarra - Menestra - celebrating summer.

Artichokes, asparagus, peas and broad beans come together in a dish that is simple in appearance, but deeply rooted in the quality and timing of the produce.

A moment for vegetables at their brightest and boldest, ready to share alongside a table laden with classics from the Asador, such as suckling pig and roast lamb.

09/06/2026

Mil gracias! 🏆

We’re incredibly grateful to once again be included in the Top 100, landing at No.53.

A huge thank you to our guests, suppliers, and everyone who has supported Sabor over the years, and most importantly, congratulations to our brilliant team for another incredible year!

Congratulations to all of the restaurants and hospitality professionals nominated and awarded this evening.

We’re delighted to be in such exceptional company. 💙

03/06/2026

Hand-Dived Scallop, Morels & Jamón Dashi.

A celebration of hand-dived Isle of Skye scallops, served raw to showcase their natural sweetness, finished with a grating of their own coral bottarga.

Alongside, morels nearing the end of their short season are filled with rock shrimp and caramelised shallots, bringing depth and richness to the dish.

At the table, we pour our jamón dashi - one of Nieves’ signature creations. Inspired by the classic Japanese broth of kombu and katsuobushi, it is reimagined through the lens of Spanish cooking with the addition of jamón, creating a deeply savoury broth that ties the dish together.

A meeting of seasonality, technique and umami.

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

Website

http://saborrestaurants.co.uk/

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