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It can all be a little overwhelming, the city may not be huge but the culture, activities, events, eateries etc. is vast. So we have taken it upon ourselves to amalgamate our local 12 years experience in the city via our blog. Whether you are planning on coming over for the festivals, want to find out vegan eats or general insider information, we will keep you in the loop.
Creative cooking at Saboc in El Born
Much has been said about up and coming bars and restaurant in the Born neighborhood of Barcelona. When we heard that Saboc restaurant offered a menu with food cooked at different temperatures, we knew we had to find out more. Especially as the people behind the scenes are the same owners from it’s previous spot Bestiari.
How does Saboc differ to Bestiari?
We are the same owners and team cooking and serving but we now work with a completely different concept. Bestiari was classic with the usual cursers of first, second and dessert, 3 tastes in one meal. We found this too boring for the current gastronomy culture in Spain, so we decided to make a complete change at the same time as the Mercat del Born was going to open. First, we wanted a restaurant where people come to discover tastes and textures, small dishes to share between two people, so you can taste 4 or 5 textures and flavors. Second, we wanted to show the current gastronomy from anywhere in the world from ceviche, to curry, to rice, to lamb. Thirdly, we wanted a different menu structure from starters, salads, fish and meat and we wanted to have dishes for who wants something light with our Raw, delicate or special with our Low temperature, traditional with a twist with our Stove and roasted with our Griddle.
What dish is your most popular dish?
The Egg at 62 ºC foamed potato and ham shavings is one of the most popular. At this temperature the egg does not curd so you can have it with a spoon mixed with the foamed potato and the ham. Or you can eat with our 3 bread offer: white, with tomato and with olives.
What would you recommend on the menu?
To choose one dish of each temperature and come back to try others.
Do you have any gluten free options?
We are afraid not. Many of our dishes are gluten free because they do not use flour but we have others that have gluten which are in the same kitchen so we can’t guarantee that the air is free of gluten. Maybe in the future but it is a very complex issue to deal with in the kitchen.
We love the interior design. How did you decide on the aesthetics?
We are happy to hear that you love it! We wanted the 50’s atmosphere, the joy of life of that time but not vintage furniture because we think it is somewhat of a temporary fad. We’d like Saboc to be a classic in Born in the near future, so we chose noble materials (wood, classic concrete hexagonal floor and a bit of marble) and furniture from the nordic brand HAY. We wanted a complete different restaurant from what you normally find in Barcelona. We looked for minimal aesthetics because our food is minimal too (2 flavors in each dish) and we wanted this to be consistent. We also restored the original walls of the great building in the corner of Born district, which has resulted in the space we needed for our temperature food: minimal, informal and different.
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Photo: Meritxell Arjalaguer
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