Spain – Seville Eats | Eslava

I am drooling just thinking back on my experience at Eslava in Seville, Spain.  It was one of those places that was ranked pretty highly in tripadvisor and was right around the corner from where we were staying, so we decided to drop in.

It was a beautiful day outside, but as we were hungry after our bus ride from Cordoba and there were only seats inside, we decided to go for it and we did not regret it.

The Restaurant | There were apparently 2 areas – the tapas area, which does not require a reservation, and the dining area.  If you want a nicer sit-down for dinner, I would recommend making a booking for the dining area.  Otherwise the tapas area was wonderful and the wait staff were extremely friendly.

The Drinks | My friend Kim started out with a glass of sangria, while I tried out a red wine.  The sangria was fruity and not too sweet – my kind of sangria!  The red wine was lovely and perfect for some of the meats we had ordered.

The Food | We ordered 5 tapas and 1 dessert to share, but I was quite hungry so the foie gras was an extra plate I devoured by myself happily.

Hands down my favorite were the clams in a simple olive oil and garlic sauce.  The clams were fresh and really delicious if you poured another spoonful of sauce on it before eating it.  We had ordered a half portion, but I easily could have finished a whole portion by myself.

Although still very good the slow-cooked egg, which looked beautiful, the taste just wasn’t for me.  A forewarning that it is on top of a dense, savory-ish cake – and odd combination to me!

The Verdict | Probably one of my absolute favorite places I got to eat at during my holiday and highly recommend you check it out if you are in Seville.

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Almejas al cura – Clams with garlic and olive oil
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Un cigarro para Bécquer – A cigar for Bécquer: Brie pastry cigar-shapped with cuttlefish and algae
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Alcachofas con ajito frito y virutas de bacalao – Artichokes with fried garlic and shavings of cod
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Carrillada ibérica estofada – Stewed tender and flavourful pork cheeks
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Yema sobre bizcocho de boletus vino caramelizado – Slow-cooked egg served on boletus cake with caramelised wine reduction
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Mi-cuit de foie con pan de avelianas y gelatina de almendras amargas – Mi-cuit fois gras with hazelnut bread and bitter almond jelly
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Ice cream with chocolate sauce
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From LA to London, I'm blogging my MBA experience and my love for anything beautiful.

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