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)

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.

27/05/2026

Nougat Mousse, Pomegranate Molasses Ice Cream & Olive Oil.

A rich and indulgent dessert featuring turrón - a soft nougat of almonds and honey - from Jijona in Alicante.

The mousse is layered with a sharp pomegranate ice cream, bringing brightness and balance, finished with olive oil and garrapiñada hazelnuts for texture.

Meticulously made by our wonderful pastry chef Julio, who has been creating desserts alongside Nieves at Sabor for over seven years.

26/05/2026

Calçots & Romesco.

The most important day in our diary at Sabor! Only available for short few months each year, early spring in Catalonia marks their triumphant return.

Cooked on the Josper for a gentle smokiness and char, the calçots are served with a warm romesco sauce of almonds, toasted bread, roast tomatoes and dried chillies, emulsified with Arbequina olive oil, sharpened with sherry and moscatel vinegar and finished with toasted almonds and chives.

A seasonal favourite that captures the simplicity and generosity of Catalan cooking.

22/05/2026

Soaking up all we can. 🌞

Join us this bank holiday weekend for copious amounts of sangria and fresh seasonal dishes from the Counter and Asador - we’ll be open as usual!

Remember, our terrace is walk-in only, but reservations can be made throughout the restaurant for groups of up to 10 guests.

20/05/2026

La Mesa Specials - Pt.1, Andalusian Gazpacho with Sardines from Cádiz.

Exclusive to La Mesa, this classic chilled soup from the south of Spain marks the arrival of warmer days, soon to be gracing tables across the country.

Sweet, ripe tomatoes are blended into a traditional Andalusian gazpacho, served with sardines from Cádiz for salinity and richness - a simple pairing that speaks to the coastal cooking of southern Spain.

One of several bespoke specials at the heart of the La Mesa experience, complemented by favourites from the Asador and Counter.

La Mesa is bookable online for groups of 6-10 guests.

12/05/2026

Chargrilled Asparagus, Almond Cream & Bottarga

The Sabor team have taken full advantage of the recent seasonal shift, with verdant greens at the heart of the specials board.

English asapargus is cooked over coals until lightly charred and served with a cream of Marcona almonds, fresh herbs, and a grey mullet bottarga, before finishing with crisp garlic chips.

You have a short window to embrace this produce at it’s peak, and it’s an opportunity we’ll never miss!

06/05/2026

Wonderful news Amigos! It is with great pride that we recieved a Michelin Star for the eigth year running.

We couldn’t have achieved this without the hard work and dedication of our wonderful team, as well as the continued support from our guests. Your endless enthusiasm for Spanish produce, cuisine, and hospitality allows us to continue to grow, innovate, and develop year on year.

We cannot wait to see what this one brings!

29/04/2026

Tuna Brioche with Smoked Ricotta, Yellowfin Tuna Tartare & Papada

Brioche is caramelised on all sides, then finished in the oven until crisp on the outside and soft within. Spread with a smoked ricotta mousse - light, airy, and gently sweet.

On top, finely cut yellowfin tuna tartare, dressed with lime, sesame, Arbequina olive oil and soy, bringing brightness and depth. Thin slices of papada are laid over and briefly warmed until just translucent.

A Counter special, championing both land and sea.

15/04/2026

The people who make Sabor, Sabor - PT. 2 💙

A glimpse into life on Heddon Street, and the celebrations big and small that come with it.

09/04/2026

Hake, Suquet & Peas

This dish celebrates English peas at their peak - sweet, bright and full of life - served with Cornish hake.

The hake is cooked a la plancha and set over a rich suquet - a traditional Catalan stew - of red mullet and prawn, with oxtail and veal trotter lending depth and a natural silkiness.

Finished with Arbequina and parsley oil.

01/04/2026

A shift in the seasons - finally - and with some beautiful new produce arriving at Sabor. 🌱

As ever, delivers the goods: hand-dived scallops plucked from the cold, clear waters of Brixham, arriving perfectly sweet and firm. The bounty continues with Skrei cod, razor clams, pink bream, red mullet, lemon sole and Irish oysters.

On land the signs of spring continue, with Yorkshire rhubarb, peas still nestled in their pods, broad beans, and the first English peas and green asparagus. With Spanish climates a little warmer, we welcome wild garlic, calcots and artichokes from Catalonia and Murcia, and sweet Tropea onions.

Each ingredient chosne at its peak, shaping the specials board week in and week out.

26/03/2026

Tropea Onion Tart with Black Winter Truffle

A last hurrah for winter truffles, adorning a rich tart of Calabrian Tropea onions, chargrilled until soft and used whole to form the base of the tart, before baking until golden and finishing with a miso and fino caramel.

Topped with Canarejal cheese from Castilla y León, gently melting between the layers of onion.

Luxurious and rich, this is one for sharing.

19/03/2026

The people who make Sabor, Sabor - PT. 1💙

From the kitchen to the floor, this is the team behind every service - the energy, the dedication, and the personalities that bring the restaurant to life.

A little moment to get to know our team beyond the plates and the pass.

12/03/2026

La Mesa, group dining at Sabor.

A unique way to experience the best of both of our kitchens, designed for long lunches and lively dinners for 6-10 guests.

The menu at La Mesa reflects Sabor’s approach to Spanish dining - generous dishes, served to the table and enjoyed together.

Suited to celebrations, special occasions, or simply to bring people together.

To make a reservation at La Mesa, follow the link in our bio.

05/03/2026

Hola amigos, we have a very exciting announcement! 💙

On Friday 27th March, we’re welcoming our cherished friend Juanjo López of La Tasquita de Enfrente to Sabor for a very special lunchtime collaboration.

An exclusive 8-course menu, available for one day only. An intimate celebration of Spanish cooking and produce, and a rare opportunity to experience Juanjo’s food in London.

Tickets are available now via the link in our bio - this one will go quickly!

18/02/2026

Artichokes, poponcino, and black garlic. 🌿

This time of year artichokes are at their best - dense, and full of flavour - ready to be celebrated in simple, confident cooking.

Ours hail from Murcia, slowly confit in olive oil and then fried to yield crisp, golden edges. Served with piparras, poponcino (sweet baby peppers), and a black garlic aioli, finished with Coppa Ibérica de Bellota and a soy and Fino-cured egg yolk.

Now on the specials board, only available at The Counter.

10/02/2026

We’re delighted to have retained our Michelin star for another year! It remains as dazzling as the day we first received it. 🌟

Most importantly, it’s a reflection of the continued efforts of our team - from the kitchen, to the floor, and everyone behind the scenes - who strive to make Sabor just a bit better every day.

Thank you to - it’s an honour to be recognised amongst so many incredible names from across the industry.

Our warmest congratulations to all else awarded - it’s a pleasure to be here!

07/02/2026

Fabes, Red Mullet & Mussels.

Fabes - large white beans from Asturias - are traditionally cooked in winter stews, served locally with pork and cured meats. Along the coast, they’re just as often paired with seafood.

Our version simmers the fabes in a rich red mullet and prawn stock, before gently poaching the mullet atop the stock. Steamed mussels are added at the last moment, bringing depth and sweetness.

A winter staple, shaped by the flavours of the coast.

29/01/2026

Socarrat. 🧡

It all begins with a bisque enriched with saffron, dried guindillas, and choricero peppers, infused with roasted chicken wings for body, before being used to gently cook the rice.

This is dressed with a milk saffron aioli, seasonal morcilla de bellota, and English red mullet and queen scallops grilled in chicken fat, with a final flourish of trout roe.

A glimmering meeting of land and sea.

14/01/2026

Porthilly Oyster, Bergamot Granita & Citrus Oil.

Native oysters from Porthilly, harvested from the Camel Estuary in Cornwall, where pristine Atlantic waters impart a distinctive sweetness and mineral finish.

Served here with a bergamot granita and citrus oil, made using the same fragrant fruits from the Todolí Citrus Foundation in Valencia - bringing brightness and lift to the briny depth of the oyster.

A quiet celebration of season and place.

09/01/2026

A season of surprising abundance, winter’s arrival at Sabor sees our fish counter gleaming with fresh catch, from John Dory and brill, to turbot, langoustines and oysters, each benefitting from the biting waters of the Atlantic.

From the soil comes black trompette and black truffle, both rich and complex, plus a full spectrum of sprouts and bitter leaves - Castel Franco, Treviso, Tardivo, pink radicchio and puntarelle - a vivid counterpoint to the richer dishes of the season.

As always, you’ll find each of these gracing our specials board throughout January.

30/12/2025

A year of incredible travel, opportunity, creativity, and growth - 2025 has been wonderful at Sabor. 💙

From the energy of the pass to the producers and suppliers that inspire us, and the endless dedication of our team - thank you to everyone who has been part of a fantastic seventh year.

Here’s to the next one!

11/12/2025

Winter Leaves 🌱 ❄️

Puntarelle and radicchio in their many forms, Castel Franco, Treviso, and Tardivo, dressed with a Manchego and anchovy vinaigrette and finished with Valencian citrus sourced from the Todolí Citrus Foundation, each selected for their brightness and perfume.

A vivid, seasonal counterpoint to the richer dishes of winter.

04/12/2025

Cuttlefish Pappardelle, a Sabor classic for good reason. 💙

Not quite as simple it may seem: the “pappardelle” is made from hand-cut ribbons of cuttlefish, folded through a rich basil pesto, a touch of chilli, and finished with crisp, golden breadcrumbs.

A dish defined by precision and patience, served only at The Counter.

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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