Menu

Fresh fish marinated in leche de tigre, red onion, and cilantro, served with yacón and corn.

Shrimp in cocktail sauce served over fresh avocado.

Crispy corvina fish fritters with Caribbean spices.

Golden, crispy fried calamari rings served with homemade artisanal mayonnaise.

Crab claws served in butter with parsley and finely chopped garlic.

Green plantain dough pastries filled with creamy fish salpicón, served with spicy whey sauce.

Classic French onion soup topped with melted cheese.

Light fish broth with aromatic notes.

Made with the daily catch, fresh vegetables, and aromatic herbs.

Fresh green salad with avocado, cucumber sticks, fresh mushrooms, cherry tomatoes, melon, black and green olives, roasted peppers, and radish, served with Provençal or Parisienne vinaigrette.

Layers of eggplant with Neapolitan sauce and mozzarella cheese, topped with Parmesan and gratinéed.

Sautéed mushrooms stuffed with homemade ricotta, served with quinoa, a choclo corn cream, and fresh vegetables with a touch of soy sauce.

Rice with sautéed vegetables in soy sauce.

A classic combination of fresh al dente pasta served with an irresistible homemade Bolognese sauce, finished with Parmesan cheese and basil.

Calamari, octopus, shrimp, and mussels sautéed with garlic and fresh mushrooms, dressed with olive oil and white wine, finished with generous notes of parsley.

Pasta served with calamari, octopus, and shrimp, coated in a delicate and creamy white sauce.

600g lobster served with garlic butter sauce.

600g lobster topped with mushrooms and gratinéed cheese.

Shrimp in white wine and cognac sauce.

Shrimp sautéed in garlic butter.

Shrimp in sweet and sour passion fruit sauce.

Shrimp selection with four sauces.

Baby lobster and calamari in white wine and cognac sauce, shrimp in passion fruit sauce, garlic octopus, and crab claws.

Seafood soup with calamari, octopus, shrimp, and sea bass.

Rice with octopus, calamari, shrimp, and vegetables sautéed in soy sauce with a touch of spice.

Shrimp, octopus, calamari, red onion, lettuce, tomato, avocado, and olives, dressed with olive oil and lemon juice.

Grilled sea bass with coconut rice and vegetables.

Fillet in a “Meunière” style sauce with lemon, pickled vegetables, and capers, finished with parsley.

Fish fillet in garlic sauce.

Sea bass fillet served with pasta in seafood sauce and gratinéed cheese.

Fried fish served with patacones, coconut rice, and fresh salad.

Whole fried red snapper topped with a creamy coconut sauce with vegetables and seafood, served with patacones, coconut rice, and fresh salad.

Fried fish in seafood sauce, served with patacones, coconut rice, and fresh salad.

Beef tenderloin served with parsley butter “maître d’hôtel” style.

Beef tenderloin marinated in a blend of peppers with white wine, butter, and a touch of cream.

Exquisite center-cut beef tenderloin marinated in wine for 24 hours to enhance its flavor and tenderness. Served with potatoes or pasta and a homemade whole-grain mustard inspired by classic Dijon mustard.

Beef filet medallion wrapped in bacon with a sauce made from red wine, mushrooms, cognac, and mustard, served with French fries.

Grilled chicken with fries and vegetables.

Delicious pieces of chicken seasoned with the exotic Arabic spice blend Ras el Hanout, accompanied by raisins marinated in white wine and carrots.

Chicken fillet topped with a seductive Neapolitan sauce made with pelati tomatoes, melted mozzarella cheese, and grated Grana Padano cheese, all served over a bed of pasta.

Juicy, tender beef bathed in its traditional dark sweet sauce, our Cartagena-style posta is a tribute to the flavors of Caribbean cuisine. Slow-cooked and served with coconut rice, crispy patacones, and fresh salad.

Warm brownie with Brazil nuts and ice cream.

Smooth flan with a coconut-based caramel.

Classic caramelized French dessert.

Chocolate lava cake.

Creamy cheesecake with passion fruit coulis.