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New Opening - Nieves Barragan Opens Sabor Restaurant

The driving forces behind Barrafina's success, Chef Nieves Barragan and José Etura have brought their culinary expertise to Heddon Street in the form of Sabor, an authentic Spanish restaurant. Expect an open kitchen experience like the tapas bars of Andalucía, with Nieves’ take on regional dishes from across Spain, including Basque country and Catalonia. As well as a bar serving traditional sips, upstairs, there is a focus on the seafood cuisine of Galicia and Castile - with octopus and suckling pig set to be a speciality.
Sabor (aka  ‘flavour’ in Spanish) focuses on encapsulating the flavours of the culinary duo’s native Spain, taking diners on a journey across the regions. To facilitate this journey, Sabor will have three distinct areas – a restaurant, bar, and upstairs asador.
Nieves and José met at London’s acclaimed Barrafina restaurants, where Nieves began at the group’s Fino restaurant in 2003 going on to become the executive chef for Barrafina and Fino, a position she held for ten years. José spent ten years with Barrafina, eventually becoming the group’s general manager.Both had a very clear vision for the design of the restaurant and working with designer Michaelis-Boyd, took their inspiration from traditional Spanish tapas bars.
The design retains some of the original character of the high ceilinged building, including the worn timber floors and and existing brick walls, with Spanish design accents focused on the bar and kitchens. Distinct Andalucían tiles sourced from Southern Spain are used throughout, covering the downstairs bar and both kitchens. 
A sweeping helical staircase connects the ground floor bar and restaurant to the first floor asador, where the menu  will focus on specialities from the Galicia and Castile regions of Spain with Pulpo a Feira and Suckling Pig being mainstays. The Pulpo a Feira will see octopus cooked in the traditional Galician way; in copper pans with olive oil and paprika, while the suckling pig will be cooked in the traditional Castilian asador oven. 
The menu will also feature other dishes from the Galician and Castilian regions including Empanada Gallega and Txistorra, Butifarra and cabbage. There will also be daily changing dishes, including a daily whole fish on the bone.