Menú de restaurante rivas en vega de tirados, salamanca, spain.
Restaurante Rivas offers a captivating culinary journey that artfully blends traditional Spanish flavors with modern techniques, all crafted from local, seasonal ingredients that celebrate the rich gastronomy of Salamanca's countryside.
starters
Begin your meal with exquisite appetizers that showcase both land and sea, such as the delicate foie a la plancha con pasas y reducción de oporto , where seared foie gras is paired with sweet raisins and a luscious port wine reduction. The croquetas de bacalao, boletus o de ave con trufa delight with their creamy textures and earthy truffle notes, while the alcachofas con boletus confitados, huevos escalfados y trufa offers a sublime combination of artichokes, softly confited mushrooms, poached eggs, and aromatic truffle. Seafood lovers will savor the crisp colitas de cigala en tempura , a light tempura of langoustine tails. Traditional Spanish flavors shine with garbanzos con boletus and the hearty callos de ternera 'la receta de mi madre' , a traditional veal tripe recipe. Cheese and cured ham enthusiasts will appreciate the quesos nacionales selection and the iconic jamón ibérico de bellota Montellano . Fresh salads such as ensalada de pechuga de gallo escabechada con rulo de cabra y piñones and ensalada de perdiz escabechada round out the starters with a balance of tangy and creamy textures.
mains
The main courses boast an impressive range of expertly prepared dishes, perfectly suited for meat lovers and seafood aficionados alike. Highlights include the atún rojo a la plancha con reducción de soja y pizca de sal Maldon , a perfectly grilled red tuna accented with a savory soy reduction and a sprinkle of Maldon salt. The bacalao a la parrilla and merluza de pincho a la plancha o a la romana offer tender grilled or fried hake options, while the rodaballo al horno showcases oven-baked turbot with delicate flavors. For red meat lovers, dishes like chuleta a la brasa, entrecot a la brasa, and solomillo a la brasa offer rich, smoky grilled cuts, while the carrillera estofada con sus verduras y vino de toro serves slow-braised beef cheeks in wine and vegetables. Other robust choices include the morcillo escabechado, morro de ternera encebollado, and rabo guisado con salsa de verduras , showcasing traditional recipes with tangy and hearty sauces. For a taste of local specialties, try the presa a la brasa, jarrete de lechazo confitado, lomo de venado y boletus, or tostón cochifrito . The menu also includes hearty comfort options such as hamburguesa, cachopo, lomo curado, and steak tartar , each showcasing quality local beef in diverse preparations. For an indulgent twist, albóndigas trufadas combines traditional meatballs with the luxurious aroma of truffle.
desserts
Conclude your dining experience with a selection of refined desserts that celebrate local ingredients and traditional flavors. The postre de castaña offers a nutty, cozy finale, while the suflé de almendras delights with its light texture and almond richness. For chocolate lovers, the decadent tarta de chocolate is an irresistible choice.
drinks and specials
Complement your meal with a curated selection of beverages, including carefully chosen local wines and refreshing beers that perfectly accompany the flavors of the menu. The restaurant also serves expertly crafted cocktails, ideal for those seeking a lively and sophisticated drink experience. While the menu focuses on exceptional food pairings, Restaurante Rivas also offers specials that highlight seasonal ingredients and chef's inspirations, ensuring a fresh and dynamic dining adventure in the heart of Vega de Tirados.
- Starters: Foie a la plancha, croquetas de bacalao, alcachofas con trufa, colitas de cigala, garbanzos con boletus, callos de ternera, quesos nacionales, jamón ibérico, escabeche salads.
- Mains: Grilled red tuna, bacalao a la parrilla, merluza variations, rodaballo al horno, grilled chuleta and entrecot, slow braised carrillera, escabeche specialties, venison with boletus, cachopo, steak tartar, and truffled albóndigas.
- Desserts: Chestnut dessert, almond soufflé, chocolate tart.
