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Tasting menu of upscale seasonal dishes served in a snug, elegant eatery with a glass wine cellar.
Address and Contact Information
Address: C. San Pablo, 80, 37008 Salamanca, Spain
Phone: +34 923 06 47 83
Website: http://www.restaurantenlaparra.com/
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En la Parra – Salamanca – a MICHELIN Guide Restaurant
… En la Parra. San Pablo 80, Salamanca, 37008, Spain. €€€ · Contemporary. Date night. Notes. Visited. Save. Favorite. Reserve a table. En la Parra.
En La Parra Salamanca | Reviews, Photos, Menu & Fine Dining
San Pablo, 80, 37008 Salamanca, Spain, this restaurant has become a favorite for both locals and visitors seeking an unforgettable meal in a stylish setting.
En la Parra, Salamanca, Spain – Reviews, Ratings, Tips … – Wanderlog
En la Parra is an upscale restaurant located in the historic center of Salamanca, offering a tasting menu of seasonal dishes. The restaurant is known for …
Reviews
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En La Parra’s menu delivers a refined yet heartfelt take on traditional Iberian cuisine. Dishes like the bright gazpacho and delicately cured tongue reveal both respect for classic flavors and a modern hand in presentation. The pricing feels fair for the level of care that goes into each plate, and the calm, unhurried setting encourages you to slow down and truly enjoy the progression of courses. It’s an excellent pick if you want to taste familiar Spanish traditions reimagined with a contemporary elegance. Had a great recommendation from staff there for a bottle of white to accompany.
… moreInbal Shenfeld kolodziejska
We love going to fine dining when we travel and in Spain we had phenomenal experience in such restaurants.
Unfortunately, THIS WAS NOT THE CASE HERE.
The price point was very high considering going for pretension over food quality…non of the dishes were unforgettable even though you could tell they were complicated to make and took alot of effort, it’s just not that tasty and the small portions didn’t help. (Literally one of the dishes is called drops of something I don’t remember) some of it was really bad, sorry…but the first dish with the soup was absolutely bad.
Anyway, it was an experience but not a great one. The staff didn’t like us at all… We don’t speak Spanish and they don’t have English so communication was not fun, we saw they had better conversation with other guests and that’s OK, I guess.
Overall, the high price, the fact we were 10 minutes early and asked to wait outside, and several other things made me think that someone was paid for them to get a star…lol
I wouldn’t return, nither will my husband who is much more relaxed usually and I guess they would be ok with that.
… moreUnfortunately, THIS WAS NOT THE CASE HERE.
The price point was very high considering going for pretension over food quality…non of the dishes were unforgettable even though you could tell they were complicated to make and took alot of effort, it’s just not that tasty and the small portions didn’t help. (Literally one of the dishes is called drops of something I don’t remember) some of it was really bad, sorry…but the first dish with the soup was absolutely bad.
Anyway, it was an experience but not a great one. The staff didn’t like us at all… We don’t speak Spanish and they don’t have English so communication was not fun, we saw they had better conversation with other guests and that’s OK, I guess.
Overall, the high price, the fact we were 10 minutes early and asked to wait outside, and several other things made me think that someone was paid for them to get a star…lol
I wouldn’t return, nither will my husband who is much more relaxed usually and I guess they would be ok with that.
Ufuk Baykas Ozkan
First of all, I really wanted to give 5 stars but if I’m reviewing a place depending on their credentials, this place actually deserves 3 even though we had a lovely evening. If it wasn’t a Michelin restaurant, I would ignore a lot and would give a better review. Also Spanish is not my native, if I misunderstood anything, feel free to correct me. I chose this restaurant to enjoy with my 9-year old son as En La Parra has menu infantil. My son decided to go for Granito menu. He enjoyed this experience thoroughly. The starters have a flow and everything was distinct yet balanced. The bread is bought from another bakery, which is a big NO for me at a Michelin restaurant. It was good, the problem is not that. Once Parte del Todo started, I felt like the coherence slipped and plates became very generic. The taste was very good but it was missing that Wow factor. Desserts were good also but apart from the bombon and piñon, I don’t remember the taste of the others. I will definitely try to recreate the piñon.
Service was very good, it was my son’s second experience in a Michelin guide restaurant and first proper Michelin star meal. The staff made us feel very comfortable. It was overall a good experience
… moreService was very good, it was my son’s second experience in a Michelin guide restaurant and first proper Michelin star meal. The staff made us feel very comfortable. It was overall a good experience
Stine W
We had the 50 euro week day tasting lunch and loved it. We highly recommend it. The portions were good size and everything was beautifully presented and delicious. We were very lucky to call in and get a table the same day, so if you’re in Salamanca it’s worth a phone call or stopping by to ask if they have room for you. The service was wonderful. We will come back to try the big menu next time.
… moreGam Shot
Top notch, Michelin star restaurant that doesn’t break the bank. Amazing location (better to walk to the restaurant) in Salamanca’s old town. Menu is heavy on local delicacy meats. Not hugely innovative but rather solid and proven dishes executed to perfection. I liked that you are offered a complimentary toothbrush 🙂 the round table by the window is perfect.There are tow menu options at around 60 eur per person without drinks. Go for the large menu if you are hungry.
… moreS. Sebastian Lee
Modern interior with class and elegance. Friendly serving staffs, attentive, very professional to better the dinning experience. 7 course meals with excellent flavors with well harmonized fresh ingredients…loved every bites..Super dinning experience worth flying back…..Two Thumbs up!!!
… moreDave the Rug
If you’re looking for a relaxed, unhurried experience with high-end food, then this restaurant is for you. We were impressed with the price to quality ratio but disappointed with a 5€ expresso coffee. That’s just too expensive.
… moreDave Thompson
If you are in Salamanca you definitely have to visit. I just found by lucky chance while exploring, great selection of dishes for lunch, 10 sounded a lot but really well balanced. I never normally go for the wine pairing but here was great, 100 times more generous than the few drops they give you in Asia. Go before it gets it’s first star
… moreT. Coelho
I’ll give 5 stars for the potential but 2 stars for today. I’ll explain it below:
This restaurant is located in Salamanca. That means it’s situated in a “non-hub” location. That, per se, exemplifies effort and ambition, seen both in the venue’s aesthetic and the quality of the ingredients. This speaks volumes about the potential on the horizon.
And let’s give applause to the female chef steering the ship in an industry that’s not exactly known for its gender equality. Kudos to her for breaking through, persevering, and leading the way!
So,
I opted for their extensive Pizarra menu to fully immerse myself in Chef Rocio’s vision.
The price is quite fair, so I can only guess that people who complained about it aren’t really used to eating course menus or often eat fine dining.
1-My Highlights:
The croquetas are delivered with a satisfying crunch and rich liquid interior, a real crowd-pleaser. I could live in these croquetas!
The sandwich featuring Iberico and caviar? Pure luxe and a symphony in my mouth. The mejillón dish was a curiosity that paid off, and the mantequilla sobrasada was a pleasant curveball. The salad was what I expected in such a restaurant, audacious!
Though these ingredients may not be everyone’s cup of tea (myself included), the skill in their preparation won me over, and that’s why I hugely praise them.
2. Sweets: The desserts ended the meal on a high note. I loved every single one of them personally and bite-wise.
A quick heads up: the chocolate creation might overwhelm those not in the sugar fan club. There wasn’t any alternative on the dish to balance it.
3 – I don’t drink much, so the referred drink selection for my 2 cups of alcohol was well-tuned. Thanks to the staff for choosing them for me.
4- Now, the real thing. The Letdowns:
The rest of the dishes lacked the spark I was hoping for.
It failed to insert itself and /or reach the crescendo promised by the menu. The term that springs to mind is ‘blunt.’ Even the ravioli, generally a failsafe, was missing that oomph. I was pretty sad at that point. I was like, “Oh my god, even the ravioli is blunt.”
Regrettably, I can only say that most dishes missed the punch, a taste adventure, and worse of all… it missed… taste. It’s terrible to say that, but most of them were tasteless.
In summary, the experience was a bit of a rollercoaster. I soared, I dipped, but I’m optimistic about where we’ll end up.
Chef Rocio, you’ve got the talent, and better, you’ve got the staff – which I know is hard to train. Just ensure the rest of the menu lives up to its promising start. It’s as if you were afraid to dare / A constipated potential (funny to say, but it feels like that ).
Go and explode our tongues! Make people happy, angry, and confused when eating your dishes. Make people feel and scream “WOW”. You have everything for that!
I’ll certainly be back to see how the story unfolds. Good luck and success! ⭐️
An update before I forget:
Your colleague who presented the mantequilla is a gem you’ll want to hang onto. He brings a level of enthusiasm and flair that could elevate your already solid service. His vibe is infectious; he’s the kind of energy everyone wants to be around when dining out. In just a few words, he gave all the essential info needed to fully enjoy and discover what you wanted to present . This guy is a keeper; he knows how to make an experience memorable. Reward and look after him, because he’s a real asset to your team! 🙂
… moreThis restaurant is located in Salamanca. That means it’s situated in a “non-hub” location. That, per se, exemplifies effort and ambition, seen both in the venue’s aesthetic and the quality of the ingredients. This speaks volumes about the potential on the horizon.
And let’s give applause to the female chef steering the ship in an industry that’s not exactly known for its gender equality. Kudos to her for breaking through, persevering, and leading the way!
So,
I opted for their extensive Pizarra menu to fully immerse myself in Chef Rocio’s vision.
The price is quite fair, so I can only guess that people who complained about it aren’t really used to eating course menus or often eat fine dining.
1-My Highlights:
The croquetas are delivered with a satisfying crunch and rich liquid interior, a real crowd-pleaser. I could live in these croquetas!
The sandwich featuring Iberico and caviar? Pure luxe and a symphony in my mouth. The mejillón dish was a curiosity that paid off, and the mantequilla sobrasada was a pleasant curveball. The salad was what I expected in such a restaurant, audacious!
Though these ingredients may not be everyone’s cup of tea (myself included), the skill in their preparation won me over, and that’s why I hugely praise them.
2. Sweets: The desserts ended the meal on a high note. I loved every single one of them personally and bite-wise.
A quick heads up: the chocolate creation might overwhelm those not in the sugar fan club. There wasn’t any alternative on the dish to balance it.
3 – I don’t drink much, so the referred drink selection for my 2 cups of alcohol was well-tuned. Thanks to the staff for choosing them for me.
4- Now, the real thing. The Letdowns:
The rest of the dishes lacked the spark I was hoping for.
It failed to insert itself and /or reach the crescendo promised by the menu. The term that springs to mind is ‘blunt.’ Even the ravioli, generally a failsafe, was missing that oomph. I was pretty sad at that point. I was like, “Oh my god, even the ravioli is blunt.”
Regrettably, I can only say that most dishes missed the punch, a taste adventure, and worse of all… it missed… taste. It’s terrible to say that, but most of them were tasteless.
In summary, the experience was a bit of a rollercoaster. I soared, I dipped, but I’m optimistic about where we’ll end up.
Chef Rocio, you’ve got the talent, and better, you’ve got the staff – which I know is hard to train. Just ensure the rest of the menu lives up to its promising start. It’s as if you were afraid to dare / A constipated potential (funny to say, but it feels like that ).
Go and explode our tongues! Make people happy, angry, and confused when eating your dishes. Make people feel and scream “WOW”. You have everything for that!
I’ll certainly be back to see how the story unfolds. Good luck and success! ⭐️
An update before I forget:
Your colleague who presented the mantequilla is a gem you’ll want to hang onto. He brings a level of enthusiasm and flair that could elevate your already solid service. His vibe is infectious; he’s the kind of energy everyone wants to be around when dining out. In just a few words, he gave all the essential info needed to fully enjoy and discover what you wanted to present . This guy is a keeper; he knows how to make an experience memorable. Reward and look after him, because he’s a real asset to your team! 🙂
Diogo Monteiro
Great experience, while some dishes weregreat daptations of spanish cuisine, others were amazing new experiences. I’ll wait for the menu to change to visit again and try, again, something new! 5/5
… more