Keeping an innovative, fascinating and healthy way of food preparation is among the major priorities of ESTE Restaurant. By selecting top quality products from all over the world and blending those with local herbs and fresh wild-growing spices, the classic dishes are presented by unique signature in new, non-conventional mixture.
Olives selection La Bella Di Cerignola
Panko tomato with Spanish garlic bread with tomatoes
Jamon Iberico de Bellota platter
Octopus carpaccio with coriander, red pepper and citrus vinaigrette
Black Angus beef carpaccio with parmesan mouse, mushrooms and truffle vinaigrette
Nebraska beef tartare with slow-cooked egg yolk with mustard mousse and whole wheat bruschettas
Cognac-marinated wild salmon fillet with vegetables
Caesar salad with crispy bacon, quail egg, capers and parmesan croutons
With chicken 250 g | 28 lv.
With shrimps 250 g | 34 lv.
Cauliflower and quinoa salad with tomatoes, cucumbers and parsley
With shrimps 250 g | 38 lv.
With octopus 250 g | 56 lv.
With scallops 250 g | 52 lv.
Tabbouleh salad with spicy crispy squids, fresh salads and amaranth popcorn
Salad with fresh baby spinach and salmon tartare, Tajaska olives and cherry tomatoes
Salad with roasted beets, French goat cheese mousse and almonds
Burrata cheese salad with pink tomatoes, guacamole, pepper and pistachio marmalade, eggplant chips and Jamon crumbs
Lobster soup with curry and coconut, vegetables and seafood
Soup of the day
Goose liver with pistachio puree, fig chutney, aromatic bread and grape must
Langoustine with porcini, fresh pasta, white wine sause with truffle, chicken quinelles, bisque foam and herb oil
Scallops with mashed peas and bacon, lemongrass foam, purple potato chips and peppermint oil
Crispy octopus tartare with soy butter sauce, smoked sour cream and capers chips
Grilled chipperones baby squid
Buckwheat pasta, pesto souse and parmesan
Fresh pasta Aglio e Olio with black truffle
Black Angus beef with cheddar, tomato, pickle cucumbers, mustard and crispy red onion
Tandoori salmon with avocado mousse, marinated zucchini and crispy potatoes
Turbot fillet with Bearnaise sauce with lobster, poached egg, salsafi with jamon and celery puree
Turbot fillet Italian style with artichokes, potatoes, olives, capers and anchovy marinate
Wild sea bass fillet with pistachio puree, aromatic lentils, sauteed spinach, frog legs and lemongrass foam
Salmon fillet with black truffle cream, parmesan tapioca, steamed broccoli, saffron foam and celery chips
Wild sole fillet on BBQ
Wild John Dory fillet on BBQ
Octopus on BBQ
for 100g 35lv.
Dairy veal tenderloin with artichoke puree, celery cream, spelled risotto with wild mushrooms and roasted beetroot
Lamb fillet with cuttlefish crust, peas puree, glazed carrots, couscous and smoked ricotta risotto, sauteed spinach and salsafi chips
Surf and Turf Black Angus beef fillet and prawns, with celery puree, porcini mushrooms and steamed asparagus with black truffle
Nebraska beef fillet on BBQ with red wine souse
Wagyu beef fillet on BBQ with red wine souse
Black Angus beef fillet on BBQ with red wine souse
Black Angus Tomahawk on BBQ for two with red wine souse
for 100g 34lv.
Slow-cooked Black Angus beef cheeks with red wine souse
Mangalica pork chops with mustard souse
Chicken fillet Tandoori style with basmati rice and vegetables, coconut milk, coriander and green curry
Bio chicken breast
Broccoli with slivered almonds
Black truffle potato mash
Aromatic lentil with parmesan
Raspberry variation with white chocolate mousse, nuts and coconut.
Chia with coconut and seasonal fruits.
Cannellon with white chocolate mouse, strawberry variation and pistachio ice cream.
Milk chocolate mousse with almonds, white chocolate panna cotta and lime powder.