OUR MENU - Origen Restaurante en Salamanca

FROM THE ORIGIN

TO CONTINUE

TO BE SHARED… OR NOT

GREENS

STEW & GRILL

FISH

MEAT

“Each season offers us unique produce from the land and the sea, which can be enjoyed for short periods of time. Ask our team about the special suggestions off the menu that we would like to share with you”.

OUR BREAD SERVICE

All prices are in EUROS and include VAT. Please, let us know if you have any food allergies or special dietary needs.

FROM THE ORIGIN

ARTURO SÁNCHEZ 100% IBERICO DOUBLE MONTANERA SEASONS

Acorn-fed 100% Iberico Jamon 54 months of natural curing

Arturo Sánchez cold cuts tasting

Crystal bread with tomato and olive oil

THE ORIGINALS

Our selection of artisan cheese with quince jelly and almonds

Pascualete cheese warmed, with pepper, olive oil and toasted bread

Costera Butterfly Anchovy, crystal bread with tomato and olive oil

TO CONTINUE

TO BE SHARED… OR NOT

Arturo Sánchez Iberian pork chichas fritters

Arturo Sánchez Jamon croquettes

Empanadillas of Tejares’s style meat with egg yolk and cilantro

Paté en Croûte of Arturo Sánchez iberian pork meat with foie and pistachios

Sandwich Origen, with Arturo Sánchez Iberian pork tenderloin cooked at Katsusando style

Origen style Russian salad

Beef tenderloin steak tartar

Mushrooms and egg cooked at low temperature

GREENS

Tomato salad

Tomato salad with white tuna belly (Bonito)

Tomato salad with Costera Butterfly Anchovy " (3 units)

Roasted squash with cured Hinojosa cheese and squash seeds praline

Cauliflower with chicken and truffle broth

STEW & GRILL

The tripe stews of Origen

Roasted Zamorano style rice, with Iberico meat cuts Arturo Sánchez

Creamy white beans with clams from Carril in green sauce

Cod tripe in pilpil sauce with Arturo Sánchez Iberico chichas and egg yolk

Duck and mushroom cannelloni

FISH

Grilled sea bass with spinach and Origen style dressing

Grilled turbot with fried garlic and cayenne, served with roasted leek

MEAT

Marinated Arturo Sánchez Iberian pork presa, cooked on the grill with pak choi

Arturo Sánchez Iberian Collar cooked at Bordelaise style with beetroot

9-year-old Friesian beef chop, 60 days matured, with confit red peppers and potatoes.

OUR BREAD SERVICE

Our freshly baked bread recipe from La Tahona de la Abuela accompanied with olive oil.