We focus on working with national producers with seasonal products only, this is why our menu changes regularly with new proposals developed by our kitchen team.
Small Plates
- bread and butterc.2 800
- seasonal burratac.7 200
- chicken liver pate, red bell pepper jam, dijon mustardc.7 200
- white beans, chinese sausage, potato chipsc.5 200
- lamb “alfajor”, yogurt, eggplant, radish (1 unit)c.3 900
- latkes, labneh, applesaucec.5 200
- seabass tiradito, sake and yuzu reduction, apazotec.7 900
- kale cesar salad, sourdough chipsc.4 900
- local charcuterie board, picklesc.9 800
- local cheese boardc.10 900
- pickled squid, grilled lettuce, bagna caudac.7 500
- palm hearts filled with its cream, crispy onionc.3 900
- fried polenta with roasted octopus, black olive saucec.8 900
- fresh oysters 6 units (thursday to sunday)c.12 900
- tuna and avocado tostadac.6 500
- oyster mushrooms, haricot cream, toasted kalec.4 500
- plantain croquettes, goat camembert, peanut creamc.4 900
- stewed chicken thighs, squash cream, corn chipsc.5 900
Main Courses
- braised beef ribs
“pejibaye” puree, herbs and palm tree salad, toasted potato skins.c.10 500 - green risotto
macadamia & parmesan pesto, with oysters mushrooms and macadamia.c.15 900 - tagliatelle frutti di mare
mussell cream, fish and octopus white sauce, olives & capers, raw zucchini.c.12 500 - gnocco sardo
lamb ragu, cherry tomatoes, peas.c.14 900 - paleta de cordero confitado
tomato carpaccio, cardamom peas,vinegar and cas reductionc.16 900 - catch of the day
cauliflower cous cous, “juanilama” curry, baby vegetables.c.15 600 - Roasted sweet potato
duxelle filling, lettuce and parsley sauce,
oyster mushroom and chimichurri, coffee crumblec.9 500 - rib eye
fermented chili butter and curry leaves, roasted broccoli, roman kale, tahini sauce.c.16 900 - fried chicken thighs
cauliflower cream, tahini and bell pepper sauce,
almond mole, roasted onion and chilli crunch.c.9 900 - pork ribs
with raspberry, chorizo crumble, “arracache" cream, caramelized coconut, choy san, raw turnipc.14 900
Desserts
- pears in butterfly pea, lemongrass, ginger and cloves syrup, chevre cheese, lemon zest and local honey.c.5 800
- biscuit crumble, mango curd, white chocolate with passion fruit grenache, mango with kaffir lemon leaf oil, palm hearts.c.5 900
- chocolate tartlet, salted caramel grenache, blackberry sauce.c.6 300