Eslava was another restaurant that we fell in love with.

Pictured food:

  1. Alcachofa navarra natural salteada con ajo frito y virutas de bacalao
  2. Un cigarro para Bécquer
  3. Zamburiñas
  4. Salmón curado a las finas hierbas con salsa de yogur
  5. Yema sobre bizcocho de boletus
  6. Solomillo al cabrales
  7. Tarta de queso

Tender artichoke petals arranged like a blooming flower, topped with delicate shreds of salted cod and golden slivers of crispy fried garlic, lightly dusted with paprika for a pop of color and flavor.A crisp, golden pastry cigar filled with rich squid ink and seafood, artfully cracked to reveal its inky black interior, served over a dollop of smooth white sauce and garnished with a deep red flower petal for contrast.Two beautifully seared scallops nestled in their shells, drizzled with a bright yellow sauce and topped with fresh pea shoots, offering a vibrant, ocean-fresh presentation on a minimalist white plate.Thin slices of herb-cured salmon laid in elegant rows over a creamy yogurt sauce, finished with a light drizzle of olive oil and scattered herbs that highlight the fish’s marbled texture and vibrant orange hue.A silky egg yolk perched atop a moist mushroom sponge cake, with truffle-infused cream pooling around the base, and topped with crystals of salt and cacao nibs that add texture and umami depth.Juicy pork tenderloin medallions bathed in a velvety Cabrales blue cheese sauce, garnished with microgreens and served over golden slices of potato, creating a creamy, hearty, and satisfying dish.A slice of rich, baked cheesecake with a golden crumble topping, resting on a pool of glossy red berry sauce, garnished with an edible flower that adds elegance and a touch of color.A close-up of Eslava’s menu, featuring a textured gray cover held by a shiny gold clip engraved with the restaurant’s name, with a wine glass and patterned shirt visible in the softly blurred background.