Macarfi 7.7 Food Rating
Our verdict
The formal venture from Jorge Lozano, one of Salamanca’s most acclaimed chefs. He offers excellent market-fresh cuisine based on seasonal ingredients, enhanced with subtle signature touches. The menu features upper-tier stews alongside grilled meats and fish. Must-tries include the fried suckling pig ears with spicy tomato, Wagyu meatballs glazed with ají amarillo, and Iberian pork cheeks with Moorish spices. The spacious, elegant venue is designed for maximum comfort and is attended by imp
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- Address
- San Juan de la Cruz, 6, 37001 Salamanca (Salamanca)
- Phone
- +34-923218804
- Website
- portaldellino.com
- Directions
- Get directions
- Booking
- Book on CoverManager

The menu
What to order
- Garbanzos de Pedrosillo with veal tendons and shrimp
- Pears in wine with goat cheese and raspberry ice cream
- Fish of the day
The formal venture from Jorge Lozano, one of Salamanca’s most acclaimed chefs. He offers excellent market-fresh cuisine based on seasonal ingredients, enhanced with subtle signature touches. The menu features upper-tier stews alongside grilled meats and fish.
Must-tries include the fried suckling pig ears with spicy tomato, Wagyu meatballs glazed with ají amarillo, and Iberian pork cheeks with Moorish spices. The spacious, elegant venue is designed for maximum comfort and is attended by polished front-of-house staff. A true benchmark in the city’s dining scene.
Recognition history
Dated appearances from independent guides and award organizations, with the underlying list record or original source where available.
Macarfi 7.7 Food Rating
Macarfi
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The wine
- Wine program
- Curated wine list
- Extensive wine list
Details
- Quiet
- Elegant
- Classic
- Sophisticated
- Business Dinner
- Date Night
- Special Occasion
- Standalone
- Extensive Wine List
- Local Sourcing
- Street Scene
- A La Carte
- Set Menu
- Wine
- Pescatarian Friendly
A quiet, light, elegant, warm, and timeless atmosphere with a market-driven kitchen and a restaurant positioned as refined but not trendy.















