Explore five dishes inspired by our biodiversity, with the option to add five cocktails made with Colombian spirits.
Catch of the day, coconut leche de tigre, braised pink sweet potato, red onion, cilantro, sesame oil from El Carmen de Bolívar, crispy coconut and chips.
Braised catch of the day, shrimp, seasonal leche de tigre, pink sweet potato, purple yam chips, pickled cubio and cilantro.
Artisanal crab, cheese sauce, avocado, pickled onion, sweet chili, cilantro and grilled lime.
Artisanal crab and yam, shrimp sabayon, pickled cubio, tapioca pearls in teté and sambal. (8 pieces)
Achiote-marinated braised pork, smoked eggplant purée, cheese and Colombian sour cream sauce, eggplant pickled in plantain vinegar and cassava flatbread.
Mixed greens, tamarind vinaigrette, confit cherry tomatoes, pickled goldenberries, mango, crispy cassava flatbread and sesame seeds.
Achiote-marinated pork, native corn tortillas, refried beans, salsa verde, pickled onion and cilantro. (3 pieces)
Shrimp glazed in sweet chili sauce, native corn tortillas, Caribbean-style kimchi, avocado and sambal sauce. (3 pieces)
Fresh fish, creamy coconut rice, pickled green papaya and lulo sauce.
Miso-glazed fresh fish, kimchi rice wrapped in a cabbage leaf and local chili sauce.
Prawns, shrimp and calamari, Caribbean sauce, sweet potato, yardlong beans, fried cabbage, onion and cassava flatbread.
Catch of the day, shrimp and prawns in a bisque with local chilies, garlic aioli and avocado.
Grilled chicken with sweet chili gochujang, seared potatoes, pickled cucumber, and a cheese and Colombian sour cream sauce.
Slow-cooked for six hours, served with roasted ripe plantain and squash purée, corozo and orejero glaze, and roasted native beans.
Artisanal pork chorizo, achiote and curry rice, garlic aioli, green beans and pickled yacón.
Slow-cooked beef, royale sauce, white bean purée, roasted lettuce heart, cherry tomatoes and pickled cucumber.
Corozo bigarade sauce, potato wedges and Ocaña onions.
White chocolate namelaka, coconut ice cream, coconut crumble, and a corozo and blackberry reduction.
Chocolate mousse, caramelized pineapple, copoazú pulp—an Amazonian fruit—and dark chocolate crumble.
Chepacorina cookie, soursop mousse, cream cheese cake, and blackberry and viche gastrique.
Sweet potato cake, orejero bean mousse, caramelized pineapple, and soursop ice cream.
Immerse yourself in an atmosphere of elegance and Caribbean flavor. Because every dish is carefully crafted and every detail thoughtfully considered, we recommend booking in advance to secure your place on this sensory journey.
Monday to Sunday:
12:00 p.m. to 10:30 p.m.
