Espacio Eslava — Restaurant in Seville

A Connoisseur’s Reflection on Espacio Eslava

Nestled within the storied streets of Seville, Espacio Eslava presents itself not merely as a dining establishment but as a bastion of gastronomic fervor. Founded in 1988 by Sixto and Rosa, two individuals united in matrimony and a shared passion for culinary excellence, this locale has matured into a family venture, exuding warmth and culinary innovation . Housed within Seville’s first concrete building, crafted in 1926 under the visionary engineer Eduardo Torroja, it was rejuvenated in 2012, fusing historical architecture with contemporary comfort .

The dining experience at Espacio Eslava transcends the ordinary with dishes that are quintessentially authentic, yet boldly balanced, each crafted with palpable zeal. Among the myriad of flavors, the caramelized ribs and pork loin with blue sauce emerge as dishes of exceptional note, their flavors deeply rooted in the culinary heritage of Seville, yet surprising the palate with their inventive profiles .

For the epicurean explorer, the cured cheese ice cream stands as a paragon of dessert innovation—a sweet rhapsody that lingers long after the final spoonful.

Yet, for all its culinary prowess, Espacio Eslava is as famed for its convivial atmosphere as it is for its gastronomy. The establishment is a hive of activity, where securing a table, especially indoors, requires foresight and reservation due to its popularity. However, for those who prefer the embrace of Seville’s street life, the outdoor tables offer a vibrant alternative, blending the restaurant’s culinary excellence with the city’s animated rhythm.

Espacio Eslava is not merely a restaurant; it is a narrative of Seville’s gastronomic evolution, a testament to tradition and modernity coalescing in a symphony of flavors. It is a destination that demands to be experienced, a culinary tale that is...

We came with high expectations, however Espacio Eslava did not meet them in anyway really. We were greeted warmly and sat promptly, but with no physical menus we had to scan a QR code to read what was on offer.

Our waiter was interesting, he laughed to himself after I asked for a glass of fino to start the evening. Had I pronounced it wrong? Did he find it strange a young person ordering sherry? Whatever the reason, he did not say what was funny which left us a bit bewildered.

We ordered 5 dishes to share and we said we might order more throughout and asked if that was okay, our waiter again laughed to himself and said “maybe”.

Onto the food. The egg dish was bland, and tasted of egg and courgette. Which I understand is the dish, but it was crying out for some salt, some fat, something to bring those flavours out if its simplicity is what it was relying on. The cigarro was greasy, lacking in flavour, and had some unnecessary sugar in parts. I was left wondering if I had accidentally ordered some sort of fish churro meant for the end of the meal. Apologies if I misunderstood the intention of this dish. The magret was also calling out for more salt, and the pork and blue cheese sauce was again very simple and not very inspiring beyond that.

It felt like tapas dressed up with supposedly good service, but once we had our dishes we were not attended to, drink glasses left empty and plates left on the table for a while. Apologies if we misunderstand the restaurant or are not the desired clientele.

We left early and enjoyed better food, service, and ambiance in a cheaper, more laid back place...

Surprised that this restaurant is so praised. We were very eager to try it based on reviews, but couldn’t get a reservation. We ended up coming at 5pm instead as we read that coming during siesta would make it easier to get a table. And this was correct - we were easily able to get seated outside. The bar inside was actually full but they all left within minutes of us getting seated.

We chose tapas dishes based on reviews and our own preferences. We ordered the ciggar, egg yolk on cake, honey ribs, sirloin with blue cheese, quiche, fried sardines, and a pork dish off the daily specials. Now some of these were amazing, aka the ciggar, egg yolk, and blue cheese dishes. Everything else was pretty average for me. The quiche and pork dishes off the specials menu were especially puzzling to me as they were very okay.

I think what shook me the most was that we found full worms (not small ones that are regularly found in fresh seafood) in the fried sardines. It’s like someone used worms as bait to fish them and no one cleaned the insides. And the fish didn’t start to digest it or anything so it was a full worm that you find in the dirt. Not sure if this is normal in Spain but it’s definitely not normal in a restaurant in my opinion. I get that the sardines aren’t huge but they were big enough to eat these worms and should be cleaned. If we did not see them and ate them I’d be very uncomfortable.

Overall there are some good tapas but if I had to wait an hour during peak time I’d be unsatisfied. Price was...