Updated March 2024

Note: In March 2023 Eslava changed hands. Sixto and his wife Rosa retired after more than 35 years running this total gem of a tapas bar/restaurant that became one of my favourites in the city. I’m very happy for them and wish them well, and I was told the new owners were going to keep things just the same. But it turned out not to be the case, not surprising considering who took over the premises. I leave this here as a homage to Sixto & Rosa and all the wonderful years so many of us enjoyed there with them, their fabulous food and their wonderful staff, but I do not recommend that you visit now.

garlicky coquinas from Punto Umbria

seabass meatballs

cured sheep’s cheese from Zamora

torta del casar croquettes

jamón croquetas

marinated pork with spring onions and fresh cilantro

courgettes ‘charlotte’

ricotta, basil and jamón quiche

Ibérico pork ribs in honey and rosemary sauce

Becquer’s cigar (cuttlefish and langoustines)

Ibericos fritos

foie micuit on hazelnut bread with bitter almond jelly

fried ortiguillas (sea anemone)

tempura courgette flower filled with cheese

spinach and prawn pudding

chicken, cheese and ham roll

chocos fritos (cuttlefish)

fried hake with alioli

fried salmonetes (red mullet)

boquerones al limón

grilled swordfish morillo

grilled leeks with tartare sauce and salmon roe

baby courgette filled with bacalao

puntillitas fritas

carrillada croquetas

sangre encebollada (fried blood with onions)

artichoke with salt cod and smoked paprika

alubias with morcilla and chorizo

lentils with 5 Jotas jamón Ibérico de Bellota

grilled whole sardines

live razor clams

chatting with Sixto Tovar, the owner

solomillo (pork tenderloin) in dill sauce

carrillada (stewed pig’s cheeks)

carrillada meatballs

char-grilled foie gras on pumpkin bread with a PX and pumpkin sauce

delicate beef tataki with ginger sauce

beef flamenquín

grilled secreto Ibérico with cilantro sauce

grilled presa Ibérica with dill sauce

solomillo with cabrales sauce

crispy fried breaded sardines
free range egg boletus soufflé with caramalised wine sauce

Ana
Pepe

Sixto

brand new kitchen, same great team

dark chocolate orange mousse cake

cheese cake

turrón ice cream with dark chocolate sauce

payoyo cheese flan with roasted fennel and anise

manchego cheese ice cream with tomato jam and membrillo

Sixto in the dining area

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Updated March 2024