Espacio Eslava, Seville, 1/19/18

exterior
exterior

Espacio Eslava is a two sided restaurant.  One side is tapas only and the other is a white tablecloth, reservations only restaurant offering tapas as well as appetizers and full plates.  It is small – only about 9 tables – with soft background music and friendly waiters, although they had limited command of English.  Tables are well spaced and service is nicely paced.  At the restaurant side you can order any of the tapas served next door in addition to your regular menu options.  The waiter heavily encouraged us to try the 3 highlighted tapas written up as part of the menu.  

at night outside
at night outside
table set up
table set up
interior
interior
interior
interior
Frankie tried to climb the candle
Frankie tried to climb the candle
menu cover
menu cover
menu 1
menu 1
menu 2
menu 2
menu 3
menu 3

 

Tables receive big chunks of bread that is fairly dense and doughy with a good crust.  It was better than most of the bread we’d had in Seville but still not great bread.

bread
bread
wine front
wine front
wine back
wine back
Frankie chilled with the icebucket
Frankie chilled with the ice bucket

 

They served an anchovy amuse bouche that was on crispy toast.  It was very good.

fish
anchovy amuse bouche
closer
closer
from the side
from the side

 

The tapas were the first things served from what we ordered.  The Cigar for Bécquer – a brick pastry cigar shaped with cuttlefish and algae.  It was an eggroll like wrapper that was filled with spinach-looking filling that was blended with cuttlefish.  There was a light dipping foam on the side which was tangy and frothy from a beaten egg white.  It was a little more theater than I like but nevertheless it tasted excellent.

cigar
A cigar for Bécquer: Brick pastry cigar – shaped with cuttlefish and algae
closer
closer
open
open
Frankie always loves an orchid
Frankie always loves an orchid

 

A slow cooked egg was served on a boletus cake with a caramelized wine reduction.  The egg was still nicely runny and the mushrooms were really strongly flavored.  Another good one.

egg on gravy
Slow cooked egg served on boletus cake with caramelized wine reduction
little closer
little closer
from the side
from the side

 

Lastly was the foie gras, hazelnut bread and bitter almond jelly.   The foie gras was really smooth and served on a 1/4 inch slice of hazelnut bread that added a bit of crunch to the piece.  The jelly on the side was also a good addition.  This was rich and my favorite of the three tapas.

jel and pate
Mi cuit foie gras, hazelnut bread and bitter almond jelly
closer
closer
Frankie has seen this cologne before
Frankie has seen this cologne before

 

A plate of the day was fresh artichokes with fried garlic chips and bits of cod.  It was excellent.  The cod added texture as did the garlic and both had lots of flavor.

artichokes
Alcachofa con ajito frito y virutas de bacalao
closer
closer
detail
detail

 

For an appetizer we had Little bags of blue cheese and Pedro Ximenez reduction.  They came 6 to and order so we split one.  The coating was quite crispy and then they were filled with a very mild blue cheese (almost reminded me of onion soup mix dip) and dribbled with a sweet sherry sauce.  The thin wrapper was very fun but these are heavy and rich so I’m glad I only had 3.

fried wontons
Bolsitas de queso azul y salsa de Pedro Ximeniz: Little bags of blue cheese and Pedro Ximenez reduction
inside
inside
Frankie studied the plate logo
Frankie studied the plate logo

 

We had inquired about the Roasted pork ribs, a main plate on the menu, with honey glaze and the waiter was nice enough to bring us a sample of them.  They were in a very sweet sauce and tasty but he had been correct in steering us toward the goose foie and lamb leg instead, as a main plates.

ribs
sample of roasted pork ribs with honey glaze
Frankie moved in
Frankie moved in

 

The main plate of lamb leg was baked on rosemary with sultanas (raisins) and pine nuts.  It was huge with a sauce like honey on top and around it.  The lamb was nicely cooked and the nuts added a good crunch to the dish whereas the raisin added a chewy texture.  Fried potatoes were also underneath the leg and they soaked up the sauce nicely.   It was good.

leg of something
Pierna de cordero a la miel de romero con pasas de corinto y piñones: Lamb leg baked on rosemary with sultanas and pine kernels
another view, brighter exposurre
another view, brighter exposure

 

The other main plate was the goose foie braised with pumpkin compote.  It was two huge gummy pieces that were cool in the center.  It also had a sweet sticky sauce with a perfect richness to it, but I found it off-putting to have the foie cool to the touch.  Otherwise it would have been a really good dish.

meat
Foie de oca braseado y compota de calabaza: Goose foie braised with pumpkin compote
closer
closer
Frankie found popourri
Frankie found popourri

 

For dessert we tried a Manchego cheese ice cream served like a heavy semi fredo.  It had some goji berries on the side and chunks of cheese and ground nuts inside.  It was most interesting and delicious.  I found myself continuing to go back for just one more bite.

ice cream
Manchego cheese ice cream
closer
closer
other side
other side
Frankie offered to help finish it
Frankie offered to help finish it

 

Our other dessert was Sokoa or a cake  with sherry and caramel cream.  It was sweet and not as heavy as it looked.

rectangle dessert
Sokoa
closer
closer
other side
other side
from the end
from the end

 

looking in
looking in the front windows

 

We finished with a sour cherry liquour that had a bit of liquorice in the taste and was sweet and yummy.

After dinner drink
After dinner drink
Frankie posed with the drink
Frankie posed with the drink

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