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.
Our Classics
- Lamb alfajor, labneh, mixed seeds, and radish jamc.4 200
- Chicken pâté, red pepper jam and sourdough breadc.7 200
- Arracache hashbrown, coconut foamc.4 500
- Gefilte fish, jrein and sour creamc.7 500
- local cheese board, honey, and sourdough chipsc.10 900
- National charcuterie boardc.9 800
Starters
- Cured steak tartare, bread with pork cracklings and bone marrowc.9 500
- sea bass Crudo, fresh lemon grass and ginger infusion, white garlic, and turnipc.8 500
- crispy wonton filled with tuna tartarec.5 000
- Warm shrimp carpaccio, avocado, toasted garlic, and cassava chipsc.8 500
- Braised beef tongue, black recado sauce, corn tostadac.8 900
- Beetroot patties, hemp and cashew butter, tamarillo honey, and goat cheese moussec.4 500
- Organic fried chicken wings, homemade buffalo sauce, roasted peanuts, buttermilk cream, and dill oilc.7 900
Main Courses
- Fish tail, fermented pepper and annatto sauce, toasted coconut rice, and chardc.15 200
- Ravioli “alla Nino Bergese” stuffed with ricotta, spinach and egg yolk, Grana Padano,and butter saucec.10 900
- Glazed pork belly with reduced caramelized onion sauce, coconut and cabbage cream, chili crunch and cocoro squashc.15 200
- Toasted rice, roasted octopus, epazote cream, and spinachc.16 500
- Lamb skirt braised with dark beer, fried potato mille-feuille, and heart of arracache.c.18 500
- Roasted Lion’s Mane mushroom, broccoli, caramelized onion demi-glace, light almond cream, and dillc.13 800
- New York steak, shiitake butter, lemon zest, huatia potato and enoki mushroomsc.19 500
Desserts
- Panna cotta flavored with olive oil and jasmine, heart of zapote, basil cordial, and toasted pumpkin seedc.5 500
- Dark Chocolate Cremoso, soursop sorbet, crunchy ham, and lavenderc.5 800
- cheese tartc.5 500
- Chocolate tart, caramel ganache, blackberry saucec.6 500