Seven Yolk Fried Egg with Guanciale Ibérico and Caviar

There are few dishes that capture the essence of indulgence and simplicity quite like this one. Inspired by Spain’s reverence for the humble fried egg, this quail eggs recipe originally created by chef Rafa Zafra at Estimar Restaurant in Barcelona elevates a classic ingredient into a luxurious showpiece.

Seven golden quail yolks rest like jewels upon a crisp-edged hen’s egg white, their richness lifted by paper-thin slices of Guanciale Ibérico de Bellota and the depth in flavour of caviar. Each bite delivers contrast — the rich, the silky, the salty— bound together by the gentle heat of the pan.

For me, this dish captures what defines contemporary Spanish tapas: the courage to do less, but with impeccable ingredients and perfect technique. It’s a nod to Zafra’s mastery at Estimar, where the finest produce is treated with reverence, and luxury feels effortless. Simple, elegant, and deeply satisfying — this is indulgence at its most honest.