Handcrafted in the Solis kitchen, these Basque-style tortas are baked fresh in small batches, featuring a gently caramelised crust and an irresistibly soft, gooey centre. Made using traditional techniques and premium ingredients, each torta is light, luxurious and designed for sharing, serving 6-8 people.

Perfect for gifting, festive celebrations and Christmas tables, they’re Solis’s most indulgent treat of the season - and available now to takeaway or pre-order for the holidays.

Collections are from the Solis restaurant at Battersea Power Station, from 12pm onwards daily.
24 hours’ notice is required for all pre-orders.

Solis’ menu draws inspiration from the coastal regions of Southern Europe and the vibrant flavours of South America, brought together through a love of cooking over fire. Signature dishes include the much-loved spatchcock chicken brushed in smoked ají-ají oil, and the flat-iron steak served with Solis’ peppery entrecôte sauce - both grilled over open flames for depth and smokiness. Neighbourhood favourites sit alongside these hero plates: crispy beef croquetas, grilled corn with lime-chilli crema, and Huevos Rellenos devilled eggs, all showcasing the restaurant’s unfussy, soulful approach.

The drinks list carries the same regional spirit, featuring Uruguayan wines by Pablo Fallabrino, jugs of sangria, and the traditional Medio y Medio aperitif.

For dessert, Solis’ daily-baked tortas are essential; the classic Torta de Queso cheesecake and the decadent Torta de Chocolate, each with their trademark molten centre.