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.
Tips from diners
Order this downstairs at the counter — it's a must-have. The octopus is so tender it falls apart. This is how octopus should be cooked. Pair with Albariño wine.
This is the showstopper dish from El Asador upstairs — a whole suckling pig (a young pig, miles to few weeks old) is roasted in the custom-built oven until the skin is crispy and crackles, while the meat inside remains succulent and tender. It's melt-in-the-mouth quality. This is a Castilian specialty. Served family-style and meant to be shared. The kitchen slices it tableside. Multiple reviews describe this as one of the best roasted meats in London.
Tips from diners
Book upstairs at El Asador and order this as your main. It's served for 2+ people. The skin crackles, the meat is tender. It's the reason this restaurant earned its Michelin star.
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.
Tips from diners
Sabor has excellent vegetable options prepared simply. Ask what seasonal vegetables are available — they're often the best value at around £12 and showcase Spanish vegetable cooking.
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.
Tips from diners
This is brilliant if you want something crispy and lighter than roasted fish. The monkfish doesn't dry out despite the frying. Order with a cold white wine.
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.
Tips from diners
This is a complete dish with lamb, sweetbread, and vegetables — substantial for a counter dish. The caper gravy brings acidity. Works well paired with another lighter dish.
Sabor means 'flavor' in Spanish, and this Michelin-starred restaurant captures authentic Spanish cooking via its ground floor counter (no reservations, cash payment) and upstairs El Asador (booking required) where Galician and Castilian roasted specialties are prepared. The custom-built oven roasts suckling pig and large fish whole. Downstairs is lively and informal; upstairs is more formal dining.
Eat downstairs at the counter (no reservation needed) where most dishes are £12-16. This is Michelin-starred food at reasonable prices. No minimum spend. Upstairs (El Asador) requires booking and higher prices.
The ground floor counter is walk-in friendly, informal, and lively. You order at the counter, stand or sit at high tables. Cash payment preferred. It feels more Spanish bar than restaurant.
Book upstairs at El Asador for a more formal experience with reserved seating. This is where the suckling pig and large roasted fish are centerpieces. Expect £60+ per head.
The wine list is extensive and helpfully organized by style and region. Spanish wines start at £45 a bottle. Ask the staff for recommendations by the glass at the counter.
The downstairs counter has an in-house fishmonger — you can see fresh fish being prepped. This guarantees quality and freshness. Ask the counter staff what's best that day.
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