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RESTAURANTRestaurant Hours: 1:30 PM to 3:30 PM and 8:30 PM to 10:30 PM
APPETIZER
Start your meal with our appetizers
100% acorn-fed Iberian ham
Arturo Sánchez Selection (Guijuelo) Unique Iberian ham, from pigs raised free-range with two acorn seasons and naturally cured in Salamanca.
Half portion
€14
Full portion
€25
100% acorn-fed Iberian ham
Paleta ibérica de Torbiscal
Half portion
€13
Full portion
€23
Assorted pork loins
Marcelino Ibéricos Special Selection. Iberian Coppa, traditional cured loin, loin without paprika, uncured loin, and Iberian tenderloin. A unique opportunity to discover the different nuances of Iberian pork through five exceptional cuts.
Half portion
€13.50
Full portion
€23.50
Assorted pork loins
Selection of Iberian products
Loin, chorizo, and salchichón from La Hoja de Carrasco and ham from Arturo Sánchez. We bring together the best of the Salamanca pastureland in a single dish. An essential example of purity, craftsmanship, and flavor.
Half portion
€11.50
Full portion
€19.50
Selection of Iberian products
Beef ham jerky
A true gastronomic delight crafted by the Miguel Vergara Group, a leader in animal welfare and meat quality. This cured beef comes from select cuts of beef, patiently cured to achieve an exceptionally tender texture and a deep, balanced flavor.
Half portion
€13.50
Full portion
€23.50
Beef ham jerky
Board of artisanal cheeses
An essential journey through the cheesemaking expertise of our region. La Cruz del Pobre: Tradition and purity in sheep's milk cheeses (Valladolid). Granja Cantagrullas: Avant-garde and artisanal cheeses made with raw sheep's milk (Valladolid). Hircus: High-quality, carefully crafted artisan goat's milk cheeses (Zamora). La Antigua: The highest quality and aging of traditional sheep's milk cheese (Zamora).
Half portion
€10.50
Full portion
€18.50
Board of artisanal cheeses
Selection of Iberian cured meats and cheeses
The ultimate union of our gastronomy. We combine the purity of the finest Salamanca cured meats with the exclusivity of the region's most awarded artisan cheeses, creating a perfect harmony of flavors, textures, and tradition.
Half portion
€11
Full portion
€19
Selection of Iberian cured meats and cheeses
Our chef's croquettes
Our team will give you all the details about today's selection, as we prepare them with the finest seasonal produce from our pantry. A must-try homemade treat to start enjoying your time at the Castle.
Half portion
€9
Full portion
€16
Our chef's croquettes
Pork rind shavings
An original and addictive take on a classic of our cuisine. Accompanied by a sweet chili sauce that provides a subtle, edgy contrast, balancing the richness with a fresh, sweet, and slightly spicy touch.
Half portion
€8.50
Full portion
€15
Pork rind shavings
Oreja ibérica con salsa Brava
Crujiente por fuera y melosa por dentro gracias a una cuidada elaboración tradicional. Se acompaña de nuestra salsa brava casera para aportar un toque alegre y picante.
€12
STARTERS
Ensalada de endivias a la brasa con salsa romesco
El paso por la brasa transforma el toque amargo de la endivia en un matiz dulce y ahumado. La salsa romesco aporta una textura untuosa y un profundo sabor a frutos secos.
€15
Ensalada veraniega de variado de tomates
Selección de los mejores tomates de temporada que celebran la frescura en su punto óptimo de madurez. Aliñada con un aceite de oliva virgen extra excepcional para realzar su pureza.
€13
Chickpea and cod salad
We're once again showcasing our region's produce by using Pedrosillano chickpeas as the base of this salad. Their buttery texture pairs perfectly with the cod flakes.
€16
Chickpea and cod salad
Beetroot in two textures, poached egg, goat cheese and pistachios
A surprising creation where beetroot showcases its versatility in two different textures. The creaminess of the poached egg blends with the unmistakable character of Montenebro goat cheese, while Telereta pistachios provide the perfect crunchy touch.
€14
Beetroot in two textures, poached egg, goat cheese and pistachios
Noodles with Iberian chorizo and tomato sauce
A comforting dish designed to showcase the most authentic flavors from our pantry. We prepare a homemade, artisanal tomato sauce, enriched with the flavorful and aromatic essence of a good local Iberian chorizo.
€15
Noodles with Iberian chorizo and tomato sauce
Calabaza asada y ahumada con queso de cabra Hircus y pipas de calabaza
El dulzor natural de la calabaza ahumada contrasta de forma excelente con la cremosidad del queso de cabra local. Las pipas tostadas coronan el plato aportando un toque crujiente perfecto.
€14
Huevos fritos de gallinas felices García Panero con foie y aceite de trufa
Huevos de corral con yema untuosa que se combinan con la suntuosidad del foie a la plancha. El aroma de la trufa negra eleva este clásico a una experiencia gourmet inolvidable.
€17
Confit leeks, hollandaise sauce and Iberian pork jowl
Leeks with a silky hollandaise sauce and thin slices of Iberian pork jowl that melt instantly, providing extraordinary unctuousness and flavor.
€15
Confit leeks, hollandaise sauce and Iberian pork jowl
SPOON
Lentejas de la Armuña con foie
Guiso tradicional elaborado con la legumbre más fina y cotizada de nuestra comarca. El foie gras se funde lentamente en el caldo, aportando una melosidad y elegancia únicas.
€14
Chickpeas with tripe, veal snout, and Iberian chorizo
Paying homage to our excellent legume-growing region, we've opted for the Pedrosillano chickpea, famous for its small size, thin skin, and extraordinary ability to absorb flavors. We cook it slowly in a traditional, rich, and comforting stew, accompanied by tripe, veal snout, and the unmistakable touch of a good local Iberian chorizo.
€15
Chickpeas with tripe, veal snout, and Iberian chorizo
Cream of mashed potatoes with shavings and pork belly
We pay homage to one of the most traditional and beloved dishes of our region. We've transformed the classic "patatas meneás" (mashed potatoes) into a delicate, smooth, and velvety cream, preserving all the traditional flavor thanks to the touch of high-quality paprika and the care taken in its preparation.
€13
Cream of mashed potatoes with shavings and pork belly
Salmorejo del Castillo
Crema fría de tomates maduros y pan artesano emulsionada con nuestro mejor aceite de oliva virgen extra. Un clásico veraniego refrescante, sedoso y lleno de sabor.
€13
Creamy porcini mushroom rice with truffle aroma
We cook this rice to its exact point of creaminess, binding it with the unctuous texture of the best porcini mushrooms, which contribute their characteristic earthy and forest flavor.
€16
Creamy porcini mushroom rice with truffle aroma
SEA
Trout stewed with Sauvignon Blanc
A dish deeply rooted in the Castle. We patiently cook the trout, using Sauvignon Blanc wine made directly from our vineyards as a base. The result is a succulent fish with a subtle and aromatic sauce.
€20
Trout stewed with Sauvignon Blanc
Bacalao con crema de farinato y su pil-pil
El pescado se confita a baja temperatura para mantener toda su jugosidad y textura laminada. Se presenta sobre una suave crema de farinato local y se liga con su propio pil-pil.
€24
Sea bass with tomato chutney
We cook the sea bass carefully, respecting its natural cooking times to achieve crispy skin and juicy white flesh. We serve it with a homemade tomato chutney that provides a delightful sweet, sour, and spicy contrast.
€23
Sea bass with tomato chutney
Corvina a la brasa con beurre blanc, habitas baby y jamón ibérico salteado
La delicadeza de la corvina al fuego se realza con la untuosidad de una salsa clásica francesa. El salteado de habitas y jamón ibérico aporta el contrapunto perfecto de la tierra.
€22
OF THE EARTH
All our main meat dishes are served with fries and carefully prepared vegetables.
Solomillo de ternera a la brasa con salsa bordalesa
Corte seleccionado de máxima ternura cocinado a la parrilla para sellar sus jugos naturales. Se acompaña de una profunda reducción de vino tinto que realza la potencia de la carne.
€25
Beef tenderloin steak tartare
We prepare this beef tenderloin, meticulously hand-cut to order, guaranteeing an ideal texture. We season it with a classic and balanced dressing, adjusting the seasoning to your preference.
€22
Beef tenderloin steak tartare
Breaded ribeye steak with truffle cheese and poached egg
We've elevated the concept of the milanesa by using the superb ribeye steak from Morucha cattle, the quintessential breed of Salamanca. We wrap it in a crispy, thin breading, top it with the creamy truffle cheese from La Antigua Dairy, and finish it with a poached egg. A bold and distinctive combination.
€27
Breaded ribeye steak with truffle cheese and poached egg
29-day aged beef ribeye steak
The finest expression of our local beef, sourced from the select pastures of Señorío Charro. We offer pieces of approximately 1 kg, selected for a 29-day aging process for a more subtle and balanced flavor.
€54.50
29-day aged beef ribeye steak
45-day aged beef ribeye steak
The finest expression of our local beef, sourced from the select pastures of Señorío Charro. We offer approximately 1 kg cuts, selected from those aged for 45 days for those seeking superior aromatic depth and tenderness.
€66
45-day aged beef ribeye steak
Stewed venison meatballs
A testament to the refined character of our cuisine. We prepare these meatballs with select venison, achieving a tender and succulent texture that is complemented by a traditional, rich, and flavorful stew, the signature of our chef.
€22
Stewed venison meatballs
Presa ibérica a la brasa con parmentier de boniato asado
Una de las piezas más apreciadas del cerdo ibérico, asada para conseguir un exterior crujiente y un interior jugoso. El parmentier de boniato aporta un toque dulce y una textura sumamente reconfortante.
€24
Carrilleras de cerdo ibérico con crema de garbanzos de Pedrosillo
Carne sumamente melosa que se deshace con el tenedor tras horas de cocción lenta. Descansa sobre una finísima crema elaborada con el garbanzo más emblemático de la región.
€22
Lingote de lechazo a baja temperatura con aromáticas de la Dehesa
Lechazo deshuesado y prensado en un formato limpio que concentra todo el sabor del asado tradicional. Los aromas de tomillo y romero evocan los campos de nuestro entorno.
€24
DESSERTS
Zamorana sheep's milk curd
A dessert with a taste of origin. We make this traditional curd using excellent sheep's milk from Zamora, achieving a delicate texture and a clean flavor that evokes the most authentic and honest pastry-making of our region.
€8.50
Zamorana sheep's milk curd
Brownie con helado de vainilla y salsa de chocolate caliente
El postre perfecto para los amantes del cacao, tierno por dentro y con el contraste del helado artesano. La salsa caliente funde los sabores en una combinación irresistible.
€8.50
Tramisu cheesecake
We combine the best of both worlds in an original dessert: the unmistakable creaminess of a cheesecake with the suggestive notes of coffee, cocoa and mascarpone typical of traditional tiramisu.
€8.50
Tramisu cheesecake
Torrija de brioche caramelizada con lemon curd
Nuestro postre más icónico, empapado en leche infusionada y terminado con una costra de azúcar crujiente. El toque cítrico del lemon curd equilibra el dulzor de forma magistral.
€8.50
Flan de huevo y nata
Elaborado siguiendo la receta tradicional para conseguir una textura sedosa y sin burbujas que se funde en la boca. Acompañado de un caramelo tostado suave que evoca los sabores de siempre.
€8.50
Assorted ice creams
A carefully curated selection of ice creams from our larder, perfect for enjoying a refreshing, light, and flavorful ending. (We'd be happy to inform you about available flavors and allergens.)
€8.50
Assorted ice creams
Seasonal fruit
For those who prefer a simple and light finish, we select the best pieces of fresh fruit at their optimal ripeness, served naturally and ready to enjoy.
€8.50
Seasonal fruit
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