The story
At En la Parra, chef Rocío Parra brings refined, contemporary cooking to Salamanca. Trained in Madrid at the school directed by Juan Pozuelo, she worked at the Terraza del Casino with Paco Roncero (two Michelin stars), then at Kukuarri in the Basque Country, and later as chef de partie at Cocinandos (one Michelin star). Her cooking is grounded in the produce of the land and the season, with ibérico pork as a constant thread.
The restaurant sits in the historic centre, opposite the church of San Esteban. Guests enter through the kitchen, where cooks greet them. Inside, the dining room is small and elegant, with room for just six tables. A glass-enclosed wine cellar draws the eye, and a vertical garden mirrors the greenery of the Dominicos façade. The space can be booked in full for private events.
En la Parra offers a single, frequently changing tasting menu built around seasonal and local ingredients. The lunch-only Concepto Charro (50€, Tuesday to Friday) is the most traditional, with dishes like gazpacho with cucumber ice cream, seasonal vegetables with low-temperature egg and ibérico foam, and cannelloni of ibérico cheek. The Granito menu (90€) and the longer Pizarra menu (120€) explore the same philosophy through more courses, always featuring ibérico from FISAN. A children’s menu is also available. The restaurant’s commitment to product and precision earned it a Michelin star in 2026, a recognition of its quiet, assured cooking.
Recognition
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