Menu - Este Restaurant

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

100g 11lv.

Jamon Iberico de Bellota platter

100g 37lv.

Cheese selection

200g 32lv.

Slightly spicy salmon tartare with avocado, olives, cucumbers and Este vinaigrette

200g 21lv.

Black Angus beef carpaccio with parmesan mouse, mushrooms and truffle vinaigrette

120g 27lv.

Homemade smoked trout fillet with egg tartare and black truffle

180g 22lv.

Cognac-marinated wild salmon fillet with vegetables

220g 25lv.

Catalan salad with cherry tomatoes, celery, fresh salads, red onion and “Este” vinaigrette

180 g | 14 lv.

With lobster for 100 g | 24 lv.

With shrimps 250 g | 25 lv.

With octopus 250 g | 34 lv.

Caesar salad with crispy bacon, quail egg, capers and parmesan croutons

With chicken 250 g | 21 lv.

With shrimps 250 g | 25 lv.

Cauliflower and quinoa salad with tomatoes, cucumbers and parsley

With shrimps 250 g | 28 lv.

With octopus 250 g | 39 lv.

With scallops 250 g | 30 lv.

Dairy veal salad with mustard vinaigrette, baby spinach, cherry tomatoes, parmesan and olive powder

200g 28lv.

Salad with cucumbers and avocados, fresh salads, crab and cedar nuts

200g 38lv.

Burrata salad with avocado, artichoke, cherry tomatoes and jamon crumbs

250g 28lv

Lobster soup with curry and coconut, vegetables and seafood

250ml 16lv.

Soup of the day

250ml 8lv.

Goose liver with pistachio puree, fig chutney, aromatic bread and grape must

160g 35lv.

Langoustine with porcini, fresh pasta, white wine sause with truffle, chicken quinelles, bisque foam and herb oil

190g 45lv.

Scallops with mashed peas and bacon, lemongrass foam, purple potato chips and peppermint oil

160g 36lv.

Buckwheat pasta, pesto souse and parmesan

250g 25lv.

Fresh pasta with prawns, sherry tomatoes, olives, capers, tomato souse and basil

300g 30lv.

Black Angus beef with cheddar, tomato, pickle cucumbers, mustard and crispy red onion

300g 56lv.

Tandoori salmon with avocado mousse, marinated zucchini and crispy potatoes

300g 37lv.

Turbot fillet with Bearnaise sauce with lobster, poached egg, salsafi with jamon and celery puree

280g 108lv.

Turbot fillet Italian style with artichokes, potatoes, olives, capers and anchovy marinate

280g 65lv.

Wild sea bass fillet with parsnip puree, sautéed spinach, potato gnocchi, foam of smoked cauliflower and Jamon crumbs

280g 69lv.

„Tandoori“ salmon fillet with baked beet puree, amaranth risotto, asparagus, smoked cream and dill foam

300g 48lv.

Sole fillet on BBQ

150g 70lv.

John Dory fillet on BBQ

150g 80lv.

Octopus on BBQ

180g 61lv.

Chef’s lobster

for 100g 26lv.

Dairy veal tenderloin with bok choy, wild mushrooms, marinated Daikon turnip, parmesan tapioca with sepia and port souse

250g 68lv.

Black Angus beef knuckle with Cardinale souse, steamed vegetables, purple potato mouse and salsify chips

280g 55lv.

Lamb fillet with herb crust with bean stew and parmesan, artichoke puree and thyme souse

260g 54lv.

Wagyu beef fillet on BBQ with red wine souse

180g 160lv.

Black Angus beef fillet on BBQ with red wine souse

180g 80lv.

Black Angus Tomahawk on BBQ for two with red wine souse

for 100g 25lv.

Slow-cooked Black Angus beef cheeks with red wine souse

180g 50lv.

Mangalica pork chops with mustard souse

180g 50lv.

Chicken fillet Tandoori style with basmati rice and vegetables, coconut milk, coriander and green curry

270g 46lv.

Bio chicken breast on BBQ

170g 35lv.

Broccoli with pear puree and walnuts

200g 8lv.

Black truffle potato mash

200g 8lv.

Aromatic lentil with parmesan

200g 12lv.

Baked potatoes

260g 7lv.

Steamed vegetables