Located opposite the monumental and iconic Plateresque façade of the church of the Convento de San Esteban, designed in the style of a stone altarpiece, En la Parra features two contemporary dining rooms, the main one of which enjoys views of the open kitchen to watch the creative culinary process unfold. Ably supported by her husband Alberto Rodríguez in the dining room and wine cellar, chef Rocío Parra remains faithful to her modern style of cooking rooted in local and traditional cuisine. This is showcased on two tasting menus, Pizarra (Slate) and Granito (Granite), the names of which highlight the predominant geological characteristics of Salamanca’s vineyards. Both menus share some of the same dishes and vary only in the number of dishes on offer (19 or 25). These include a delicious succession of Iberian pork-based tapas and appetisers (from the producer FISAN) as well as more contemporary dishes (especially the main courses) that showcase ingredients from the province.