entrante

The entrante is the first course of a meal in many Spanish-speaking countries, typically a small, lighter dish served before the main course. It can be hot or cold and includes items such as soups, salads, croquettes, or small tapas-like portions intended to stimulate the appetite.

Terminology and placement vary by country and restaurant. In Spain, entrante commonly designates the initial course; some menus label it as primer plato and reserve entrantes for lighter options. In other Latin American countries, the term may be used differently or replaced by entrada or antipasto; however, the concept generally matches a starter.

Common examples include gazpacho, crema de verduras, ensalada, croquetas, and small seafood dishes. Entrantes may be vegetarian or include meat or seafood and are typically lighter than the main course.

Etymology and purpose: The word entrante derives from entrar, signaling something that enters the meal first. As part of traditional dining, entrantes set the palate and pace the meal, though modern menus increasingly group courses differently, such as primer plato, segundo plato, or tasting menus with multiple small entrantes.