Baluarte

Accessed via an imposing monumental entrance, this restaurant occupies an impressive location within an aristocratic building where it will surprise guests as soon as they walk through the door thanks to its designer interior. Self-taught chef Óscar García, who has forged a strong bond with the extensive pine forests of the Tierras Altas in Soria province since his childhood, showcases his talent, passion and total commitment to the flavours of traditional Castilian cuisine, which he cleverly reworks through contemporary techniques. His cuisine is centred around two tasting menus (Tradicional and De Altura) which enable guests to appreciate the full glory of seasonal local ingredients with a particular penchant for wild mushrooms (St George’s, Grey Night, cep etc) and black truffles. We can highly recommend the Iberian ham broth with stewed pig’s trotters and organic leeks, as well as the delicious cod tripe stew with wild mushrooms, the texture of which will make you seriously question whether you prefer these dishes or the more traditional versions of them.

Michelin-starred status and Repsol recognition

• Baluarte holds one Michelin star and has been awarded two Repsol suns, underscoring its consistent high quality and culinary excellence.

Basement-level dining space in Soria

• The restaurant operates on the basement level of a building at Caballeros, 14 Bajo, in Soria, which gives it a distinctive, tucked-away setting.

Chef-led, contemporary Spanish cuisine by Óscar García

• The kitchen is led by chef Óscar García, branding the dining experience as a chef-driven, contemporary Spanish menu.

Signature Ingredients

• Gambas (shrimp): Tender prawns described as a standout element in Baluarte's menu, reflecting the Mediterranean-Spanish seafood emphasis that diners frequently highlight in reviews.
• Raviolis de foie (foie gras ravioli): Foie gras rendered into delicate ravioli, cited as a well-crafted centerpiece and emblematic of the restaurant's luxury, technique-driven approach.
• Laing (taro leaves in coconut milk): A distinctive taro-leaf preparation (laing) that introduces a tropical, coconut-milk component, signaling a unique, standout flavor profile within the menu.
• Queso (cheese) with avellanas and café: A memorable dessert element featuring cheese paired with hazelnuts and coffee, showcasing the cheese-based dessert as a signature finish to the meal.