Restaurante Sabor - Benahavís — Restaurant in Benahavís

Deagh oidhche a-muigh - oidhche Burns

For those whose Gaelic is a little rusty we had a great night out celebrating Robert Burns on 25th January at the Sabor in Benahavis.

I claim a certain Scottish ancestry but to be honest have never really understood the appeal of Robbie Burns whose poems are more or less incomprehensible but am more than happy to celebrate his birthday.

The Sabor is on the High Street or Avenida de Andalucia in Benahavis opposite the covered car park and the owners had arranged a “Burns Night Supper” hosted by a fully kilted master of ceremonies complete with sgian-dubh (the knife in the sock).

It should be no surprise that the food at the Sabor was excellent. After several personal attempts I can testify that making scotch eggs from scratch is difficult. How the chef made them all perfect is simply a masterclass.

We had both starters. The Haggis Fritters were extraordinary and the Cullen Skink – Haddock, potatoes, milk, onion and honey soup – was truly delicious.

But then the main event, the Haggis. Our Master of Ceremonies introduced the Haggis and it is actually the first time I have understood the Haggis Address – more or less. I particularly enjoyed:

Is there that owre his French ragout, Is there that over his French ragout, Or olio that wad staw a sow, Or olio that would sicken a sow, Or fricassee wad mak her spew Or fricassee would make her vomit Wi’ perfect sconner, With perfect disgust, Looks down wi’ sneering, scornfu’ view Looks down with sneering, scornful view On sic a dinner? On such a dinner?

After the traditional toast it was time to eat it! Again it is hard to cook Haggis correctly as it has a tendency to dry out. This was cooked to perfection and was wonderfully juicy and tasty. Probably the best Haggis I have ever had in fact.

Finally we came to the piece de resistance. The suite courses, We ordered both.

The Cranachan – Raspberries folded into cream flavoured with honey, whisky and toasted oat was brilliant. The Tunnocks Cheesecake, a recipe from the famous Scottish baker Thomas Tunnock, was also fabulous. A tribute to the pastry chef Louise really!

After a rousing rendition of Auld Lang Syne and several choruses, duly warmed by the tasty mulled whisky we walked back home. This was a truly memorable evening and a genuine pleasure to attend.

Colin McKenzie 26th...

I can’t rate this place highly enough. Even as a fussy eater there is SO much on the menu I can choose from to eat. The wait staff and the kitchen staff are so accommodating. The food is absolutely incredible, I can’t recommend enough!

I’m not a big alcohol drinker and was unsure when it came to the wine menu. Louise from front of house recommended the peach and raspberry sangria and let me tell you….i will never look back. If you want a fruity, refreshing and tasty drink that’s the one for you!

I honestly could not recommend this place enough. Great food, welcoming staff and just the perfect atmosphere.

Keep it up guys, will be back...

An amazing experience, has to be the best tapas I have had. The selection of dishes covers everyone’s taste. A large number of meat, seafood and vegetarian dishes. The staff and owners are all genuinely passionate about what they do here, we were looked after very well. The atmosphere was perfect, the restaurant is laid out brilliantly, music was enjoyable and at the perfect level for the whole table to have a conversation. For me this is the hot new place in Benahavís and up there for me as one of my favourite food experiences. Book your table to avoid disappointment, and more importantly book this in as a must for your visit...