Dinner Date: The Saboc in Barcelona – Scandinavian Design meets local cuisine

Scandinavian Design meets local cuisine

The Saboc on Carrer de la Fusina is one of the most beautiful restaurants in Barcelona. On the one hand there’s the location, on the other the masterfully accomplished interior. Since the architects Juan Carlos Fernández, Adam Bresnick and Reyes Castellano implemented their visions, Saboc has been captivating visitors with a modern mix of Scandinavian design and local elements. Mustard yellow chairs by the Danish label Hay create an interesting contrast to the Spanish tiles, which incorporate the pattern of the Passeig de Gràcia, the city’s splendid boulevard. All in all reason enough to choose Saboc as one of BOX IN A SUITCASE Favourite’s.

Cooking at 62 Degrees

Saboc is also famous for its cuisine, which is based on typical rustic Spanish recipes but prepared in a modern way. The presentation and taste of the dishes couldn’t fit the interior more perfectly: the kitchen team produces modern classics – restrained and minimalistic, with good quality ingredients. The menu features, among others: sea bass ceviche, risotto with asparagus, and beef tataki. But just to warn you: if you love hearty, fried dishes, this isn’t the place for you, because Saboc chooses to work with gentle cooking techniques and low temperatures. The cool, relaxed team serves the dishes raw or baked; even a simple egg is cooked at only 62 degrees instead of the usual 100.

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Modern cuisine with local details. Picture: Saboc

Saboc is also famous for its cuisine, which is based on typical rustic Spanish recipes but prepared in a modern way. The presentation and taste of the dishes couldn’t fit the interior more perfectly: the kitchen team produces modern classics – restrained and minimalistic, with good quality ingredients. The menu features, among others: sea bass ceviche, risotto with asparagus, and beef tataki. But just to warn you: if you love hearty, fried dishes, this isn’t the place for you, because Saboc chooses to work with gentle cooking techniques and low temperatures. The cool, relaxed team serves the dishes raw or baked; even a simple egg is cooked at only 62 degrees instead of the usual 100.

Note: The Saboc is closesd at the moment.

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