Traditional menu at restaurante baluarte in soria spain.

starters

• Traditional Quail Escabeche Emulsion – succulent quail enhanced by a tangy escabeche emulsion, delivering a refined flavor experience.
• Sweet Potato and Foie Ravioli with a Boletus and Black Garlic Purée – delicate ravioli blending sweet potato and rich foie, complemented by earthy boletus mushrooms and pungent black garlic.
• Iberian Ham Broth, Stewed Pig’s Trotters and Organic Leeks – a traditional broth enriched with tender pig’s trotters and fresh organic leeks, showcasing robust regional flavors.
• Cod Tripe Stew and Mushrooms – hearty cod tripe slow-cooked with fragrant mushrooms for a deeply savory starter.

mains

• Hake Cooked in Chilli, Garlic and Oil and Served with Green Sauce – a vibrant dish featuring tender hake infused with chili and garlic, balanced by a fresh green sauce.
• Monkfish Cooked in Its Own Juices – succulent monkfish gently cooked to highlight its natural flavors and delicate texture.
• Salted Crayfish with a Citrus Meunière – flavorful crayfish paired with a zesty citrus meunière sauce, delivering a bright and savory main course.
• Suckling Lamb Roulade with Thin-Sliced Garlic, Onion and Herb-Seasoned Roast Potatoes and a Baby Leaf Salad – tender lamb roulade complemented by fragrant garlic, onions, perfectly roasted herb potatoes, and a fresh baby leaf salad.
• Steer Sirloin with Roasted Peppers – robust sirloin steak paired with sweet roasted peppers for a classic, satisfying dish.
• Twice-Cooked Bresse Pigeon with Celeriac – exquisite Bresse pigeon prepared twice for enhanced flavor, complemented by the earthiness of celeriac.

desserts

• Pears, Almonds and Ginger – a harmonious dessert melding juicy pears, crunchy almonds, and a subtle ginger spice.
• Black and White Chocolate Coulant with a Citrus Sorbet – rich, molten black and white chocolate coulant paired with a refreshing citrus sorbet for contrast.

beverages and special highlights