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22/10/2026
Rioja month at Sabor 🍷
We’ve put together a list celebrating some of our favourite producers in La Rioja, all available by the glass. Today we’re spotlighting two of them.
Jarrarte Blanco 2025 is made by Abel Mendoza and Maite Fernández, who have farmed old vines around San Vicente de la Sonsierra since the late 1980s. They pick by hand and blend five native grapes into a fresh, floral white.
Muga Selección Especial 2021 comes from a family house founded in Haro in 1932. The barrels are still made by its own coopers, and this w**e is only made in the finest vintages.
The full list is pouring until the end of the month, so be sure to ask for a glass on your next visit.
Nieves Barragan
18/10/2026
Every day, just before service, we lay out the day’s catch on ice at the Counter. What you see depends on what the surrounding waters are giving.
Just like the marisquerías (seafood bars) of Spain, the display is where the meal begins, showing off the best of what’s in season.
Featured here: Galician octopus, brill from the day boats of Brixham, langoustines, soft shell crab and cuttlefish. Our oysters come from Cooley Bay, a small bay in the north of Ireland where the waters are beautifully clean and calm.
06/10/2026
Celebrating Rioja with a special dinner at La Mesa 🍷
On Monday 19 October at 6.30pm, we’re teaming up with Rioja Route for a one-night-only, six-course menu created by Nieves and our Executive Chef Filippo. Each course is paired with w**es from some of Rioja’s most exciting producers, including Abel Mendoza and Bodega Las Orcas.
Expect pintxo de champiñones stacked high and eaten layer by layer, just like on Logroño’s Calle Laurel, and hake a la Riojana, along with the dishes Filippo talks through in the video: slow-cooked lamb shoulder, crispy pig’s ears with quince alioli, and a red w**e poached pear tart with mascarpone cream to finish.
Last tickets available via the link in bio, priced at £230 per person including w**e pairing. ¡Salud! 🥂
06/10/2026
Celebrating Rioja with a special dinner at La Mesa 🍷
On Monday 19 October at 6.30pm, we’re teaming up with Rioja Route for a one-night-only, six-course menu created by Nieves and our Executive Chef Filippo. Each course is paired with w**es from some of Rioja’s most exciting producers, including Abel Mendoza and Bodega Las Orcas.
Expect pintxo de champiñones stacked high and eaten layer by layer, just like on Logroño’s Calle Laurel, and hake a la Riojana, along with the dishes Filippo talks through in the video: slow-cooked lamb shoulder, crispy pig’s ears with quince alioli, and a red w**e poached pear tart with mascarpone cream to finish.
Last tickets available via link in bio, priced at £230 per person including w**e pairing. ¡Salud! 🥂
04/10/2026
Sabor is hiring!
We are looking for rockstar waiters, chef de parties, and sous chefs to join our family.
Apply via the link in bio, or send your CV to [email protected].
Nieves Barragan
28/09/2026
The journey from Segovia to the Sabor kitchen.
At Restaurante La Portada del Mediodía, we shared one of the great Castilian classics: cochinillo, roasted in the traditional style until the skin is crisp and golden and the meat is beautifully tender.
It’s a dish familiar to us, our own suckling pig is cooked in the Asador in the same way - slowly roasted in handmade brick ovens, with the focus firmly on the quality of the meat and the simplicity of the preparation.
Good food, a round table, and plenty of inspiration to bring home.
Nieves Barragan
16/09/2026
Moscatel Rebujito.
A new cocktail to Sabor, and a fresh take on the classic Andalusian Rebujito, made with Cesar Florido Moscatel, apricot and soda.
Sweet, floral, and aromatic Moscatel meets delicate stone fruit, brought to a sparkling finish with soda and fresh mint.
Nieves Barragan
11/09/2026
Tuna Marmitako.
A classic fishermen’s stew from Cantabria.
Our version begins with a rich fish stock made bolstered with piquillo and choricero peppers, dried chilli and paprika. Potatoes gently thicken the stew before British tuna is poached in the broth until tender.
A simple, warming dish making the most of British Bluefin’s fleeting season.
Nieves Barragan
02/09/2026
A change of seasons.
Having spent the last few weeks soaking up the sun, the team at Sabor are inundated with boxes bursting with heritage tomatoes, deep black figs, and Muscat grapes, all at their sweetest.
But after a long, hot summer, we’re ready to embrace autumns offering. Bright fruits give way to robust root vegetables - sweet and earthy beetroots, parsnips, and celeriac - alongside the much lauded return of Scottish mushrooms: wild girolles, chanterelles, and ceps.
Our Specials Board at The Counter and El Asador allows us to follow these changes closely, bringing new ingredients and dishes to the table as the seasons shift.
Nieves Barragan
21/08/2026
Courgette Tempura, Piquillo Sauce & Chestnut Honey.
A celebration of courgettes at their seasonal peak, tempura battered and lightly fried, the courgettes are finished with chestnut honey from León, known for its deep, floral character.
Alongside, our piquillo sauce from Navarra brings a savoury sweetness, finished with a little charcoal powder made from the skins of chargrilled calçots.
Nieves Barragan
19/08/2026
Spanish Quarter.
A spirit-forward serve inspired by Spain’s well versed relationship with digestifs.
Diplomático Reserva is stirred with Lustau Sweet Vermut, Azanza Pacharán and Peychaud’s bitters, creating a cocktail with layers of dark fruit, warming spice and gentle sweetness.
A smooth, contemplative drink, perfect for sobremesa.
Nieves Barragan
05/08/2026
Rubia Gallega Stuffed Courgette.
One of the highlights of the season, yellow courgettes make a fleeting appearance each summer, which we’re always sure to relish.
Tender courgettes are filled with a ragù of Rubia Gallega beef, slowly braised in veal jus, served over a piquillo pepper sauce deep with onion, Aleppo chilli, muscovado sugar, fino, and chicken stock.
Nieves Barragan
Address
35-37 Heddon Street
London
W1B 4BR
To reach the Spanish restaurant and tapas bar located at Heddon Street in London, you can take the tube/bus to Piccadilly Circus Station and walk for approximately 3 minutes towards Heddon Street. Alternatively, you can drive to the area and park in nearby parking lots or on-street parking (subject to availability).
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 |
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What people say
Spanish restaurants are known for their vibrant and flavorful dishes, and Sabor London on Heddon Street is no exception. This tapas bar and restaurant takes you on a culinary journey from the tapas bars of Andalucía through to the asadors of Castile. The menu is filled with mouth-watering options that will leave you wanting more.
One must-try dish at Sabor London is their crisp fried pig’s ears, which has received rave reviews on social media. Another popular item is the empanadillas, crispy fried puff pastry stuffed with sobrasada and smoked tetilla cheese, finished with a drizzle of Australian wildflower honey and Habanero chilli.
For those who love potatoes, the chargrilled ratte potatoes with sweet piquillo sauce and lardo is a perfect choice. And if you're in the mood for seafood, try the crispy camarones with brandy and blood orange sauce, quail egg, and aioli.
Sabor London also offers sweet treats like their Rhubarb Tartaleta that will satisfy any dessert lover's cravings. With an inviting atmosphere and friendly staff, Sabor London is a must-visit Spanish restaurant in London.
