Sabor

"Sabor, too, has a great buzz and there was a pork dish which really stands out in my memory." - Andrew Young

"Sabor is known for two things: its buzzing downstairs tapas counter where gooey tortilla spills, and for its pig upstairs. Not a pet one, mind. Just the suckling pig you can only get in its upstairs restaurant ‘El Asador’. The split between this Spanish restaurant means that it suits all occasions, from on-a-whim dates downstairs to big celebratory blowouts upstairs. Aside from London’s finest swine, there’s luscious seafood rice, tender lamb sweetbreads, and elegant small plates that very easily add up." - heidi lauth beasley, jake missing, rianne shlebak

"The head chef at Sabor, Nieves Barragán Mohacho, previously worked her magic at Barrafina before setting up this tapas spot in Mayfair. Head to the ground floor for countertop service and an ever-changing menu of fresh fish and Basque specialties. Or wind your way up the spiral staircase to the main restaurant for small plates that meander from Adalucía to Galicia. " - heidi lauth beasley, jake missing, rianne shlebak, sinead cranna

"You can approach Sabor in two ways, but only one involves eating London’s juiciest suckling pig. The Mayfair restaurant is a humming temple of Spanish food, split over two floors. Downstairs, the walk-in only bar and tapas area is 80% counter and tortilla, all laughing dates and ice-cold Estrellas. Upstairs is ‘El Asador’, a more unhurried sit-down space where whole cooked pigs and octopus are served. photo credit: Sabor photo credit: Sabor photo credit: Sabor photo credit: Sabor If the downstairs counter crowd is post-work and ready for a good time, upstairs has been planning this feast for weeks. It’s here where Sabor feels most worthwhile thanks to that pig. There’s a history of roasting these suckling pigs in Castilian cuisine. The Spanish have done it ever since the Romans invaded, and all of that should lead to you watching it be nonchalantly cut up just off Regent’s Street. Given the relatively cosy size of the room, any quarter, half, or whole beast leaving the open kitchen can feel like a bit of a show for other tables. And that’s part of the appeal here. There are smaller plates, like some moreish crispy deep-fried pig’s ears, or a silky scallop-topped seafood rice, but all of them feel like unnecessary distractions to the main event. Oink oink." - Jake Missing

"Nieves Barragán and co-owner José Etura have created something authentic and truly joyful with Sabor. There are three distinct areas: on the ground floor is the bar and, opposite, a counter serving tapas from all over Spain. Upstairs is El Asador – the only area for which bookings are taken – and here you can enjoy specialities from Galicia and Castile. There are two must-haves: the succulent Segovian suckling pig roasted in the specially built oven, and the melt-in-the-mouth octopus cooked in vast copper pans; you’ll be licking your lips for hours." - Michelin Inspector