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
Slightly spicy salmon tartare with avocado, olives, cucumbers and Este vinaigrette
Black Angus beef carpaccio with parmesan mouse, mushrooms and truffle vinaigrette
Homemade smoked trout fillet with egg tartare and black truffle
Cognac-marinated wild salmon fillet with vegetables
Catalan salad with cherry tomatoes, celery, fresh salads, red onion and “Este” vinaigrette
With lobster for 100 g | 35 lv.
With shrimps 250 g | 29 lv.
With octopus 250 g | 52 lv.
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.
Dairy veal salad with mustard vinaigrette, baby spinach, cherry tomatoes, parmesan and olive powder
Salad with cucumbers and avocados, fresh salads, crab and cedar nuts
Burrata salad with avocado, artichoke, cherry tomatoes 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
Buckwheat pasta, pesto souse and parmesan
Fresh pasta with prawns, sherry tomatoes, olives, capers, tomato souse and basil
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 parsnip puree, sautéed spinach, potato gnocchi, foam of smoked cauliflower and Jamon crumbs
„Tandoori“ salmon fillet with baked beet puree, amaranth risotto, asparagus, smoked cream and dill foam
Wild sole fillet on BBQ
Wild John Dory fillet on BBQ
Octopus on BBQ
for 100g 35lv.
Dairy veal tenderloin with bok choy, wild mushrooms, marinated Daikon turnip, parmesan tapioca with sepia and port souse
Lamb fillet with herb crust with bean stew and parmesan, artichoke puree and thyme souse
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 pear puree and walnuts
Black truffle potato mash
Aromatic lentil with parmesan
Este style sweet apricot omelette
Dessert with chocolate and mint
Chia seeds with coconut and fresh seasonal fruits