"I had my 60th birthday celebration with about 14 of my closest friends. Was not at all impressed with the food! Everyone there said how I cook better pallea! I did not find one piece of chorizo and barely tasted any saffron. I felt I was overcharged for the quality! The bread I ordered was $60 and I did not think that they spent more than $20 to make it, but the worst was the seafood pallea it came with shrimp with heads and eyes! The service was okay I was charged a $50 cake cutting fee but my friends actually cut it themselves. The ambiance was okay and the sangria was just blah at $50 per pitcher none the less I'm grateful that the restaurant could accommodate my guests, but very dissatisfied in the servers they only came to bring food, never once asked if we needed anything else! Because I'm an excellent tipper I over tipped the restaurant, and I'm about to email the manager to have him send me an itemized receipt! Overall I said I would maybe recommend the restaurant to others, but I will be honest about my experience! Maybe because of the economy the restaurants have all gone down, I feel this is the case with this restaurant. But when one spends nearly $1000 for mediocre food one wants to let others know about their experience! Overall I left unhappy! I rate the restaurant and the food two stars ! The service 2 stars and the ambiance and location 4 stars so I'm giving an overall three stars rating."

"I had the pleasure of dining at Oveja Negra during my stay at the Hotel Valencia, and I can confidently say it was an outstanding experience from start to finish. I made a reservation and was greeted warmly upon arrival. The service throughout the evening was impeccable—attentive, knowledgeable, and genuinely friendly. The food was phenomenal. I started with the octopus, which was perfectly tender and flavorful. The sea bass was equally impressive, cooked to perfection with a beautiful balance of textures and flavors. To finish, the rice pudding was simply divine—rich, creamy, and the perfect end to a fantastic meal. The ambiance of the restaurant was elegant and inviting, adding to the overall experience. It was the kind of atmosphere that makes you want to linger and savor every moment. I absolutely loved my evening at Oveja Negra and will definitely return the next time I’m in town. Highly recommended!"

"Finally came here after walking past it for years in Santana Row. I wish I had come sooner because I feel like I had been missing out. Came for dinner and had the tapas and paellas. We had both the rabbit and lobster paellas which was very flavorful and full of toppings. I only wish there was more of a crisp on the bottom, but it was still good and I’d get it again. For tapas we got the octopus which was amazing, the patatas which was solid, and the cauliflower which was refreshing. I was so happy with the meal, we came back in a few days to try the breakfast. It was a good breakfast but it was just American style, not anything Spanish or special there. There’s not a lot of breakfast places in Santana Row so it’s still a good spot for it, especially since they open early."

"Food are good, flavorful. Seafood in paella were fresh, flavor was rich and balance. The seafood paella we had here is better than those we had in Cascal. No socarrat but I have yet to find a paella in the US that has a proper socarrat. The search continue. We also had octopus and beef cheeks. The mushroom next to the beef cheek really stood out. As in most restaurants, foods tend to be more salty than I prefer but that’s just me. The manchego cheesecake exceeded expectation. Not as sweet as most, the way I like it, and it has more depth to the taste. The only complain is there is no sign to show that the restaurant is hiding on the 3rd floor. Added bonus is they have outdoor seating for my dogs 😍"

"We really loved the atmosphere! Gorgeous courtyard with a fountain and lovely lighting. Good food. Decent wine list but only a few Spanish wines unfortunately. The service was extremely slow. Waited for the bill for 30 minutes, another 20 to get out of there."