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