La Torreta

La Torreta say:

With a very careful signature cuisine based on traditional cuisine but with avant-garde touches, La Torreta de Beltrí opens its doors taking advantage of a unique environment and a building with a special architectural value.

Chef David Hernández has Chef Alejandro Alcolea as Chef in his team and dishes such as baked scallops with shrimp pil-pil, citrus butter and yuzu, a low-temperature secret marked on the grill, are prepared in his kitchen. Low temperature octopus leg with mojo picón canario and candied potatoes, rice pudding sushi and charcoal roasted pineapple.

This building, which was initially a recreational house for the bourgeoisie, is modernist with elements of art deco as well. It was remodeled around 1928 following the project of the architect Víctor Beltrí Roqueta (Spanish architect and maximum representative of modernism in the Spanish southeast).

We say:

It’s truly difficult to know where to start with this restaurant, it’s an assault on the senses from the moment you arrive. The building itself is quietly imposing yet oddly petite and houses many original features and as well as the two dining rooms there is also a boutique hotel which boasts a mere five rooms. I have no idea of the cost but the master bedroom is a treat and, if it’s not occupied, the management are happy to show you around.

Once you have recovered from the beauty of the building it’s time to take a drink, weather permitting, in the outside bar area. Comfortable sofas and small tables allow you to soak in the ambiance of the garden restaurant and kitchen. Strings of lights span the garden and the tables are placed perfectly to allow the restaurant to maximise the space whilst giving an intimate feel to the eating experience for the diners.

Inside the building there are more delights awaiting, the beautiful bar area which is the perfect spot for a pre-dinner cocktail and leads directly onto the suspended glass floor of the main eating area. The attention of the staff and the attention to detail on the tables are everything you would expect from an excellent restaurant and the food is incredible.

This isn’t an every day restaurant but it’s a special night place, a cocktail dress place and dare I even suggest….a suit place, but make no mistake you would feel just as at ease in a pair of jeans. I hope this is well supported because it would be a shame to lose a restaurant like this in Murcia.

La Torreta Menu

Enjoy culinary pleasure with a very careful signature cuisine based on traditional cuisine but with avant-garde touches, and the experience of being in a historic place, a unique environment and a building with a special architectural value.

De la huerta para refrescar (from the garden to refresh)

· Grilled roasted vegetable salad with burrata cheese, basil gel and slow cooked tuna belly. 

· Duck ham salad with date vinaigrette and chopped tomato 

· Grilled partridge with smoked sardine and pickled vegetables

Cosicas tipicas (the usual things)

· Iberian free-range ham.

· Ruperts artisan cheeses (per person)

· Iberian sausages and Murcian pork (per person)

· Potato, tuna and vegetable mayonnaise on a breadstick topped with a dark anchovy

· Artisan bread with olive oil and paprika (per person)

Para probar y compartir (to try and share)

· Grilled octopus with slow cooked potato and red wine and cayenne pepper sauce

· Baked scallops with red prawn essence and yuzu butter

· Iberian ham croquettes with baby garlic

· Santoña anchovies in truffle oil, toasted bread and grilled tomatoes

· Aged steak tartare with Dijon mustard dressing, on rice paper, quail egg and a sprinkling of tomato powder

· Stewed oxtail dumplings filled with ponzu sauce, sesame and Chinese seven spices

· Foie ravioli with meat juice, cream of milk and Parmesan

· Duck and foie cannelloni with Pedro Ximenez sherry

· Murcian omelette with shrimp paper and lobster essence

· Ground pepper cake with smoked sardine and mozzarella caviar

· House salad

· The garden of La Torreta de Beltri (leek cream with sauteed micro vegetables)

Al calor de las brasas  (In the heat of the embers)

· Sea bass

· Sea trout

· 500g grilled lobster with truffle butter

· Sweet and chilli chicken

· Iberian abanico pork

· Iberian secreto pork

· Iberian pluma pork

· Matured Galician blonde beef

· Veal entrecote

Elige la guarnición que mas te guste  (Choose the side dish you like the most) 

· Grilled vegetables

· Potatoes slow cooked in rosemary oil 

Nuestros arroces al horno (Our baked rices) 

For 2 or 4 people to enjoy 

· With Iberian shoulder of pork and seasonal mushrooms

· With lobster and dried pepper mayonnaise

· Mar Menor cauldron with mullet and garlic mayonnaise. 

El momento del pecado (The moment of sin)

· White chocolate French toast with homemade ice cream 

· Deep fried wrapped lemon leaves with coffee ice cream and pernod

· Chocolate fritter and ice cream

· Coulant filled with almond cream 

· Passion fruit bonbon with a coconut foam

· Carrot and nut cake with ice cream and white chocolate sauce