Sabor's signature Camarones
One of the restaurants I often think fondly about from my time in London is Nieves Barragan and Jose Etura's One Michelin star Sabor, a Spanish haven neatly tucked away in a corner on Heddon Street.
The Camarones Fritos at Sabor are literally utterly out of this world. Although there are many many divine dishes to savour at Sabor, one of my favourites are the Camarones - a simple yet flavourful dish I will pop in time and time again for. Mini fried baby shrimps topped with a paprika fried egg, it really is that simple yet packs a flavourful punch.
Sabor means flavour in Spanish and it is evident that each dish's unique flavour is carefully curated by Nieves and her team for anything that comes across her pass.
Sabor will transport you back to your favourite culinary memories of Spain, whether it be the enjoyment of bountiful tapas in Andalucia, seafood delights in Galicia or savoury Asadors in Castile.
Nab yourself a spot at The Counter for the full dining experience. You will be close enough to feel the buzz of the kitchen, smell the wonderful aromas of each dish and see the mastery of Nieve and her culinary team up close in action.
A few noteworthy Sabor tapas I have tried in the past which I highly recommend.
The Black tomato salad with Txistorra is certainly a must try. Tsixtorra is a cured sausage from the Basque Country flavoured with garlic, salt and paprika.
Carabineros are a large deep sea prawn from the Mediterranean. Lightly grilled and seasoned with salt, these deep sea prawns are incredibly packed with flavour.
To experience traditional wood-fired oven cooking "Asador" from Galacia and Castile, head up to El Asador at Sabor on the first floor. There you will be treated with various specialties from this region.
If you are feeling adventurous, try the Crispy Pigs Ears with Quince Aioli. Not for the faint of heart though certainly tasty and a great texture.
Pulpo a Feira is a traditional Galician dish where the octopus is boiled in a copper cauldron until it is soft and tender. The octopus is then sprinkled with sweet and spicy paprika and olive oil and ready to serve.
And the piece de resistance, the Cochinillo Asado - Segovian Suckling Pig, the jewel of Castilian cuisine. The skin is perfectly roasted to a crispy texture whilst the meat is succulent and tender. It has been said that some restaurants in Spain who specialise in this dish, cut the pig with the edge of a dull plate to illustrate its tenderness.
If you still have any room left in your belly, you must finish off the meal with White Truffle Honey Cuajada paired with Txakoli Arima by Gorka Izagirre.
Cuajada is a cheese made from ewe's milk and is served as a dessert with honey and walnuts. It is traditionally made in a "kaiku" and heated with a red hot poker, giving it a distinct burnt taste.
Hondarrabi Zerratia vines are harvested in November, fermented in new French-oak barrels and left to mature in the bottle. This late harvest sweet wine is elegant with a balance between citrus fruit, honey, caramel and spice. It carries an essence of daffodil and acacia flower and pairs well with cheese, dessert and foie gras.
Whether you fancy popping in for tapas at the Counter, Camarones Fritos at the Bar or Asador specialties at El Asador, Sabor is certainly a Basque dining experience not to be missed.
LOCATION
35-37 Heddon Street
Mayfair, London
W1B 4BR
HOURS
Subject to change, please see website for latest.
Counter:
Tuesday to Saturday
12:00-15:00 & 17:00 - 22:00
El Asador:
Tuesday to Saturday: 12:00-15:30 & 17:00 - 20:30
Bar Menu At The Counter:
Tuesday to Saturday: 15:00-17:00
Sunday to Monday: Closed
RESERVATIONS
The Counter and the Bar on the first floor are walk-in only on a first-come-first-serve basis. El Asador upstairs allows for reservations, to reserve call +44 20 3319 8130.
MOST RECENT VISIT
30 November 2019