Updated: January 2013 
Not so much of a hidden gem anymore, Eslava is just outside the usual “rutas de tapas”, and is deservedly one of the most popular tapas bars in Sevilla. It is charming and unpretentious and serves up some of the best food in town at some of the best prices in town. Favourites include super-tender pork ribs in honey sauce, boletus soufflé topped with free-range egg, and the grilled solomillo in creamy dill sauce. Or just go and order anything at all – you won’t be disappointed. Try to get there early because it fills up fast, but even when it’s buzzy and bustling the service is always top-notch. I prefer sitting at the bar but there is also a cosy dining area at the back and lots of tall tables with stools on the sidewalk terrace.
Weekdays there is a lunchtime menu del día (see photo collage below) – great value at 10€.
The restaurant next door is small and intimate, with an elegant menu and excellent wine list. Make sure to book ahead.
Bread Charge: 0€
c/Eslava 5
tel. 954 906 568
13.00 – midnight
(kitchen closed 16.30 – 19.30)
closed Sunday evening & Monday
€ € (bar)
€ € € € (restaurant)
Vegetarian Friendly
see map
photos
the bar
garlicky coquinas from Punto Umbria
torta del casar croquettes
courgettes ‘charlotte’
fried boquerones
tender beef stewed in red wine
smoked salmon on toast with salmorejo
pan-grilled salmonete (red mullet)
grilled scallopes with fried noodles and seaweed
sangre encebollada (fried blood cubes with onions)
cocido with morcilla and chorizo
grilled sardines
fried boquerones (anchovies) filled with jamón, onion & parsley
solomillo (pork tenderloin) in dill sauce
carrillada (stewed pig’s cheeks)
grilled secreto Ibérico with cilantro sauce
free range egg on top of boletus soufflé with caramalised wine sauce
dark chocolate orange mousse cake
manchego cheese ice cream with tomato jam and membrillo
dining area
the restaurant
restaurant dining area
arrugula & radicchio salad with courgette, calamares & caviar
little fried blue cheese ‘packets’
beef tenderloin with cheese & sherry sauce
duck breast with roasted pears
