La Senda

The story

La Senda, Zaragoza: Modern Cuisine with Intimate Tasting Menus

Intimate Cuisine in the Heart of Zaragoza

At La Senda, chef David Baldrich and his team craft a single tasting menu that evolves with the seasons. Their approach is deeply personal: every dish has a reason to exist, born from a need to transmit something through flavour. This is modern cuisine that prioritises balance, contrast, and visual impact — a philosophy that has earned the restaurant a Michelin Recommended distinction.

Chef David Baldrich’s Journey

The restaurant’s name reflects the path taken to get here. “The way to arrive has been long,” the team explains, “a road of learning and evolution.” That evolution is evident in the menu, which aims to surprise and innovate with each visit. The kitchen works with precision, using techniques like low-temperature cooking and smoking to draw out depth.

The Tasting Menu

Priced at €70 (beverages not included), the current menu unfolds in multiple courses. It opens with a salad of green beans, asparagus, and basil-infused apple, then moves through a smoked chop tartare with Bureta pepper, Pyrenean trout with lime and lemongrass, and a sardine brioche with avocado and vine smoke. A signature dish, the “Huevo Senda”, features a low-temperature egg with onion-honey sauce, ham, mushrooms, and potato ash. Langoustine appears in three preparations — as a garlic-tinged ice cream, in a light escabeche with coral mayonnaise, and in a prawn-bread pomade. Further courses include kokotxas with sunchoke and chimichurri, Duroc pork belly with hoisin and sour soup, and venison loin with chilli and sweet potato. Desserts, such as flowers and citrus or pine nuts with thyme and toasted meringue, end the meal on a bright note.

A Tranquil Dining Experience

The restaurant keeps its capacity small, fostering a calm atmosphere where the focus remains on the food. Tables are limited to six guests, and the team asks for punctuality to keep service flowing smoothly. It is a space designed for those who want to immerse themselves in a single, carefully considered menu — a reflection of the chef’s conviction that the path to get here has been a road of learning and evolution.