SquareMeal Review of
Ex-Barrafina executive chef Nieves Barragán Mohacho and former Barrafina general manager José Etura have teamed up for this independent project in Soho. Spread over two floors, the restaurant’s first floor features a dining counter, open kitchen and fresh seafood display. The kitchen turns out regional dishes from across Spain (Sabor translates from Spanish as flavour), including dishes from the Basque country and Catalonia. Upstairs, the focus changes, with two specialties from the regions of Galicia and Castile – octopus cooked in olive oil and paprika, and roast suckling pig cooked in a traditional wood-fired oven. A separate bar serves sherries, txakoli, vermouths, beers and wines.