La Tertulia opened its doors in Zafra (Badajoz) 25 years ago. During all these years, life has changed, we have changed and of course, our menu has changed. But we have always intended to stuck with some principles that we hold as fundamental: we work with first quality fresh produces, as local as possible, to create some dishes that you enjoy eating. Our cooking is based on traditional food, real and solid, but prepared in an original way; our own way.
Our menu is based on a fixed framework, in which some seasonal and special dishes are included from time to time, and some others are added every week in order to get a varied and rich experience for our customers (and also for our staff, why not?).
This is the skeleton of our menu:
– Cocido Extremeño– Chickpea and meat stew, following the traditional recipe from Extremadura.
– Arroz con liebre- Rice with hare. It is a seasonal dish, prepared with game meat (For two people).
– Ensalada de pollo y lombarda- Red cabbage and chicken salad, with pickles and carrots, dressed with mayonnaise.
– Ensalada de pimientos y atún– Red pepper and tuna salad, with black olives and fresh onion, dressed with mayonnaise.
– Ensalada de canónigos– Lamb’s lettuce salad, with bacon, soft cheese, almond and fresh onion, dressed with a kind of French dressing.
– Revuelto de ajetes– Scrambled eggs with garlic sprouts and chorizo.
–Revuelto de espárragos– Scrambled eggs with wild asparagus and ham (Seasonal)
– Alcachofas en salsa de almendras– Artichoke hearts in almond sauce (Suitable for vegetarians and vegans).
– Pisto con huevos fritos– Ratatouille -fried vegetables and tomato sauce- with fried eggs (Suitable for vegetarians, eggs can be optional).
– Habitas con cecina y hierbabuena– Baby broad beans sautéed with smoked beef ham and spearmint.
–Gazpacho– Cold tomato soup. It is seasonal, just for summertime (Suitable for vegetarians and vegans).
CROQUETTES- All our croquettes are homemade, fried just before serving.
– Jamón– Ham
– Espinacas y langostinos– Spinach and prawns
–Puchero– Stuffed with meat from stew.
–Boletus– Boletus edulis (Suitable for vegetarians)
– Queso de oveja “El Prado” de Llera– Sheep’s milk cured cheese, dressing with olive oil.
– Torta de la Serena D.O.– Name Protected cream cheese made of merine sheep’s milk, served with toast for spreading.
– Bacalao con tomate- Cod in tomato and pepper sauce.
– Bacalao dorado– Scrambled eggs with shoestring potatoes and cod, dressed with coriander. It is a traditional Portuguese recipe, which is called Bacalhau a Bràs in Portugal.
– Bacalao ahumado– Smoked cod served on toast bread and dressed with fresh onion and paprika from D. O. La Vera.
– Chipirones en salsa de cebolla– Baby squid in onion sauce.
– Jamón Ibérico D. O. Dehesa de Extremadura– Iberian Ham
– Paté casero– Homemade pâté made of chicken liver and Iberian fat, served with toast bread.
– Solomillo Ibérico– Grilled Iberian pork siroline, served with a sauce of blue cheese, pâté & port wine or Boletus Edulis.
– Carrilleras de ibérico en salsa– Iberian cheeks in sauce.
– Pastel de Berenjenas (Moussaka)– Mince and aubergine pie.
– Sartén de adobo de chorizo con huevos fritos– Chorizo meat with fried eggs, served in a saucepan.
– Sartén de morcilla de Miajadas con huevos fritos- Black puding from Miajadas, served in a saucepan with fried eggs.
– Cecina de León en chapata– Slices of smoked beef ham, original from León, served on toasts made of chapata bread and dressed with tomato, olive oil and garlic.
– Huevos estrellados con cecina de León- Chips and fried eggs with slices of smoked beef ham.
– Helados– Artisanal ice-cream from a local shop. Flavours: strawberry, cream, vanilla, chocolate or nougat. Ice-cream is seasonal, just for summertime.
– Arroz con leche– Rice pudding (Homemade)
– Flan de queso– Crème caramel made of cheese (Homemade).
– Queso de cabra con mermelada de naranja amarga– Goat’s sheep with orange marmalade.
– Trufas de chocolate– Chocolate truffles (Homemade).