Saboc

Hot for low temps

Just beside the new El Born CC, the restaurant Saboc is from now on known for its menu based on four types of cooking: raw, low temperature, with stoves and griddles. We could only appreciate this idea to preserve during cooking the greatest number of nutrients which as one knows disappear completely at too strong temperatures.

At the menu thus at 20°C you’ll have marinated sardines (6.8€), a shrimp Tartar (7.8€) or simples but delicious salads (6.5€). Around 80°C: it is low temperature cooking with Cod confit cooked at 62 ºC  (8.2€) or a farm chicken at 73°C (6.9€). As of 100°C it is stoves cooking with for example a Tofu meatballs and arrabbiata sauce casserole (6.9€). Finally more traditional in Spain cooking a la plancha, really savy with for example a sublime grilled octopus a la plancha (7,7€).

The place is superb, the kitchen ultra-tasty. Do not hesitate!