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temperature cuisine

In Saboc we have conceived a menu based on four types of cooking: raw, low temperature, with stoves and griddles. Maybe you have never stopped to think about it, but food radically changes flavour and texture depending on the temperature and the type of cooking. Experiencing the differences is an absolute pleasure.

Our menu is replete with small and deliberately simple dishes. Intentionally designed for you to enjoy jumping from dish to dish. You will find mediterranean flavours which look at the rest of the world from the corner of their eye. Modern cuisine, accessible and informal in an environment where you will forget about the time.

20 ºC


Marinated, dehydrated or simply raw food in fresh and unexpected combinations. Crisp flavours that mix in your mouth and not on the plate.

80 ºC

low temperature

Cooking at a low temperature, the taste concentrates and food maintain its original nutrients. You will discover new textures to foods you have already tasted.

100 ºC


On the firm heat of the stove the different flavours fuse together to create a new, more intense and complex flavour. A seemingly classic dish will surprise you.

200 ºC


Toasted on the outside and juicy on the inside. Griddled, foods are sealed enclosing all the flavour inside. Really hot dishes to eat in the moment.

one thing at a time...

… and a time for everything. In Saboc we are open all day. And we sense that you do not want the same thing at twelve midday as when the sun goes down, our menu transforms as the hours pass.

  • Restaurant

    13:00 – 16:00
    20:00 – 23:30

    open daily
  • Appetizer

    12:00 – 14:00

    from July
  • Coffe & Tea

    16:00 – 20:00

    from September
  • Gin / Vodka & Tonic

    In restaurant hours

cold months menu

Our selection is made up of many small dishes. Forget about the classic “starter, main and dessert”. Here the fun consists of trying a bit of everything, share and improvise if you feel like it.

we are waiting for you

By e-mail, by telephone or in person. Tell us when you would like to come and how many people will accompany you, and we will confirm your table right away. If you are a group or you would like a particular table (we love that you have your favourite spot), do not doubt in telling us. We will do whatever we can to make you feel comfortable.

+34 932 683 080


here we are

... or better said, those who fit here to be able to represent the twleve of us are; the kitchen and the Saboc floor crew. In charge of the kitchen, Iker Erauzkin, chef, and Néstor Fernández, head chef. They create and produce the dishes on our menu. Marisol Etchepareborda is our manager, or what is the same, responsable for making everything run like clockwork. The work of all: that you enjoy when you come and, above all, that you come back!

From left to right: José, 2nd head of cooks · Néstor, head of cooks · Iker, chef ·
Marisol, manager · Alex, floor manager