Sabºc - Temperature Cuisine in Barcelona

Saboc Barcelona

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Just as the Mercat del Born was transformed into El Born Cultural Centre, the Bestiari restaurant underwent changes around the same time to become what is today Saboc. This design hub sculpted with mere perfection is a gem designed for foodies and curious palates that has been buzzing in the gastronomy scene since September 2013. The restaurant is an intellectual idea brought about by five friends, stemming from their common passion for superb food and drinks. The result is an innovative gem with minimalism and qualitative production brought together to bring you a new abstract of modern day gastronomy called temperature cuisine.

The first impression upon entering the restaurant is the minimalist decor and pop of colour from the HAY chairs. Saboc combines Barcelonés spirit with a hint of Nordic charm. The floors bring the ambience to life - a nineteenth century hydraulic mosaic has been restored which is reminiscent of the hexagonal patterns seen on the infamous Passeig de Gràcia. Blessed with the intellects of three architects: Juan Carlos Fernandez, Reyes Castellano and Adam Bresnick, their work are still being celebrated today as it will be marked down in history for life. The interiors are informal, avoiding fluctuating trends and sticking to their philosophy of less is more. The warmth of the seatings comes from the striking yellow ochre tapestries and the furniture from Danish design firm Hay. A 1950s touch of vintage breathes in the air with adjustable light shades that hang above each table, as well as more indirect finishes such as a subtle white glaze that softens the fixed plywood furniture.

In the kitchen, the creative momentum is led by the chef Iker Erauzkin, known for his books and his collaborations with gourmet brands. The gastronomic concept of Saboc blends the different flavours with the unique cooking style of temperature cuisine. The diverse flavours differentiate from all of the other restaurants we have been to. The customer decides on the dishes based on the cooking method and not on the main ingredient. The small plates are encouraged to be shared among each other at the table, to get to appreciate all of their complex recipes. The concept of Saboc revolves around 4 different types of cooking - the first plate is raw (20º), the second is a low temperature plate (80º), third is a stove-prepared plate (100º) and the fourth is a 200º plate on the grill. There is also an interesting selection of desserts to finish the meal well.

We indulged in the L (large) menu and enjoyed 10 dishes altogether accompanied with a rose wine. The fresh mozzarella spheres with tomato hearts and aromatic herbs came out first. The mozzarella spheres are a clear example of Saboc's molecular cooking. The cheese pops in the mouth and combines perfectly well with the tomato causing an explosion of flavours. Shortly afterwards we had the sashimi tuna with vanilla tomato. The tuna is marinated in a fresh combination with an amazing presentation. There is always a first time for everything, we were quick to try the sea egg with bits of squid and squid ink. This was mind-blowing, with an interesting texture as the combination of the 3 main ingredients was new to our taste buds. The medallion of confit lamb with carrot puree and anise was representative of the low temperature dish. The lamb could easily be cut with a butter knife, hence the puree added a nice aroma to it. 

Our first stove dish was the creamy pumpkin soup with mascarpone cheese and candied mushrooms. The food looked so tempting we completely forgot to take a picture of this magnificent dish. It is a dish to order twice as the sweetness of the cream is very tempting. Our second stove dish was the rigatoni with stuffed mushrooms combined with parmesan cheese and a light scent of truffle. The pasta was finger-licking good with the flavours melding together, creating a more intense and complex way of eating rigatoni.   

The next dish was the octopus cooked at the point of hardness, iron-marked, nicely toasted on the outside to get that crisp point that makes it special. The plate comes with baked potato, also grill-marked before serving. For the finishing touch: they served the dish in a glass-covered dome. Once presented to us, it was enjoyed. For the eighth dish we had the beef tataki with olive oil and tomato petals. The beef was lightly toasted on the outside and juicy on the inside. The flavours were intact as the grill allowed it to mingle in well with the seasonings. 

Saving a little space for dessert we continued the meal with a plate of chocolate and banana textures. It didn't end there, we then topped it off with the white chocolate truffle and raspberry. After over two hours of food heaven, we were poured a little shot of herbal liquor.

Be good to yourself and try a delicious new cuisine. Every six months, thirty percent of the menu in Saboc is given a revamp. The spotlight is firmly centred on the food, but you will be drawn away by the culinary entertainment of the working staff. Marisol Etchepareborda is in charge of ensuring that the service runs like clockwork. She has over fourteen years of industry experience and still has a smile for every customer. The unique experience is the collective goal of the entire team. 

Saboc Restaurant | Temperature cuisine with Mediterranean essence | Open from Monday to Thursday 13:00 - 16:00, 20:00 - 23:30 / Friday to Saturday 13:00 - 16:00, 20:00 - 0:00 /  Sunday 13:00 - 16:00, 20:00 - 23:30 | Average costs 25€ - 30€ per person drinks included | Carrer de la Fusina, 3 (El Borne district)  Barcelona, Spain | +932 683 080 | 

Fresh mozzarella spheres with tomato hearts and aromatic herbs.

Fresh mozzarella spheres with tomato hearts and aromatic herbs.

Sea egg with bits of squid and squid ink.

Sea egg with bits of squid and squid ink.

Medallion of confit lamb with carrot puree and anise.

Medallion of confit lamb with carrot puree and anise.

Private dining setting on the ground floor. For large groups you can select the more private seatings downstairs.

Private dining setting on the ground floor. For large groups you can select the more private seatings downstairs.