Sabina By Pepe Anca

Iberian tradition meets contemporary fire in this architectural sanctuary. The open grill anchors the room, yielding dry-aged New York steaks with a precise mineral crust and succulent asado de tira. Beyond the beef, the kitchen excels with ink-stained paella negra and octopus confit paired with sweet plantain purée. Mediterranean aromatics and strawberry-balsamic reductions elevate rustic antipastos, while the classic crema catalana provides a silky, torch-fired finish.