Sabor

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http://www.saborlondon.com

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Sabor Restaurant

Founded by Nieves Barragan and José Etura, Sabor (meaning flavour in Spanish) takes you on a journey from the tapas bars of Andalucía through to the asadors of Castile and the seafood restaurants of Galicia.

Nieves and José will focus on capturing the flavour of Spain as well as showcasing the use of traditional ingredients and cooking methods, and a relaxed approach to dining.

Located on Heddon Street, Sabor has three distinct areas – A restaurant and bar on the ground floor and the asador on the first floor, with each space offering a different taste and experience of Spanish cuisine and hospitality.

Sabor, Spanish Restaurant, Londno | Culture Whisper

Review analysis
food  

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.

Michael Deacon reviews Sabor, London: 'The quail was, essentially ...

Review analysis
food  

A few months ago I reviewed a restaurant in Brighton called Pascere.

Like so many small, trendy restaurants these days, it has an open kitchen.

A nuisance, I imagine, for the chefs (they’re under enough pressure as it is, without being continually stared at by two dozen gormless eyeballs from the dining room).

But it’s also, I think, a nuisance for diners.

The sheer proximity of the chefs inhibits private conversation, at least about the food.

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