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DIVA
Restaurante DIVA

Avenido Las Acacias,
Pasaje No. 2, No. 117,
Colonia San Benito
San Salvador

Tel: (503) 2211-5446 or 2243-8662

Web:  http://www.restaurantediva.com
Email: diva@restaurantediva.com
At DIVA, our passion is the art of great food, good service and the best offering in El Salvador, a menu as the best in the world in a unique and cosmopolitan style, able to please the most demanding tastes.

Diva was opened in 2000 by chef Irene Castellanos who trained at culinary academies in the U.S. and worked at some of the top restaurants in New York and Spain. We strive to always use the freshest ingredients for an interesting blend of Caribbean and Asian style cuisine along with classic favorites.

DIVA is also proud to host an art gallery from some of the best painters and sculptors in the country of El Salvador. We invite you to enjoy the experience in all its intensity Diva.
Meat & Poultry
Steak Frites
NY strip (9 oz.)
Lomito de agla de cerdo frambleado
Costilla de cordero selladas
Pechuga de pato al tamarindo
Pechuga de pollo caramelizada
Stir fry de pollo salteado

Sushi
California roll
Mangu roll
Spicy Tuna roll
Dragon roll
Rainbow roll
Salmon roll
Spicy Scallop roll

Desserts
Créme Brúlée
Napoleon de Creme Brulée
Budin de banano y chocolate relleno
Mousse de chocolate con berries
Mousse de chocolate á la mode
Brownie cheesecake
Tartaletes
Sorbetes
Nieves
From the menu...
Visit DIVA's website
for
complete information

http://www.restaurantediva.com
Sandwiches & Wraps
Focaccia margarita
Zuchinni, berenjena y radicchio en tress semillas
Briard
Diva Club
Chicken Club
Pavo, Tocino y Aguacate
Pollo al pesto en baguette
Pollo al grill en baguette
Pollo marinado en barbacoa y tequila
Triple roast beef suizo
Diva Italiano
Salmon ahumado
Langosta preparada
Hamburguesa

Pastas
Ravioles Rellenos de Ricotta y Camote
Gnocchi
Risotto con tomate y zuchinni

Seafood
Lenguado al coco
Tilapia dorada con mantequilla y ajo
Filete de salmon fresco
Filete de aji tuna
Camarones al dente dorados en mantequilla
Langosta gratinada

Vegetarian
Strudel de antipasto
Quiche de espinaca y Roquefort
Chef de Cuisine
Irene Castellanos