Entrantes

Entrantes is a term used in Spanish-speaking cuisines to designate the first course of a formal meal. They are intended to stimulate the appetite and set the progression for the courses that follow. Entrantes are typically served in small portions and can be hot or cold. On many restaurant menus they appear under the section labeled Entrantes or Aperitivos; in household dining they can function as informal starters before the main course.

Typical entrantes include cold dishes such as gazpacho, salmorejo, ceviche, boquerones en vinagre, and various salads; hot options encompass crema de verduras, sopa fría, croquetas, tostadas con toppings, and small portions of seafood, meats, or cheeses. Dishes like tortilla española or slices of jamón con pan can also be served as entrantes, depending on portion size and local custom. In several settings, multiple items are offered as a shared plate or tasting assortment.

Regional usage varies: in Spain, entrante is a common label in formal menus, while in other Spanish-speaking countries a similar concept may be described as entrada or aperitivo, with nuances that differ by country. Entrantes are distinguished from the segundo plato (main course) and the postre (dessert). They may be presented as a single dish or as a selection of several small dishes, particularly in tasting menus or during convivial meals.

Dining context: entrantes are usually not the main feature of the meal and are often designed for sharing or sampling. They establish the course sequence and lead to the segundo plato and, later, to postre or coffee.