Best Dishes at Sabor

Octopus (often tough if cooked improperly) is cooked until melt-in-the-mouth tender — it's literally falling apart on your plate. The cooking method (slow, in copper pans with simple aromatics like paprika and garlic) is traditional Galician. It's served simply so you can taste the quality of the cooking. Multiple reviews highlight this as one of the best octopus dishes in London.

Sabor sources seasonal vegetables from Spanish suppliers and British markets, then prepares them in Spanish style — grilled, sautéed, or roasted. What's available changes by season. This might be grilled radicchio, charred padron peppers, roasted cauliflower, or seasonal squash. Works as a side or light main.

Monkfish (a firm white fish) is battered in a light tempura and fried until golden and crispy on the outside, delicate and flaky inside. The tempura technique keeps the fish tender while creating textural contrast. It's one of the most popular dishes at the counter. Served with a squeeze of lemon.

An empanada (pastry pocket) filled with tender spiced lamb, topped with a simple salad and sweetbread in a creamy caper gravy, finished with fried kale for crunch. It's a complete dish with multiple components and textures. The sweetbread adds richness and texture. This showcases how Spanish cooking can layer flavors and techniques into something that looks simple.