Truffled aioli, togarasahi with ant salt and crispy quinoa, finished with chive oil.

White fish from Pacific sea, grilled shrimp plantain croquettes breaded in coconut and peanut.

350 grams beef striploin, Andean potatoes, avocado sauce, grilled artichokes, and beef jus.

White chocolate filled with red berries and mint, atop a delicate sponge cake soaked in rum. A balanced combination of sweetness, tartness, and freshness, designed to let you savor every texture and flavor in a single bite.

“Tiger's Milk”, olive oil and cilantro, organic greens, grana padano.

Seven-spice crust, squid ink, olive cream, organic greens.

Mixed Ceviche, Avocado, and Lulo Tiger's Milk

Spiced Squash Cream, Fried and Roasted Mushrooms, Mixed Greens, and Olive Oil.

Vegetariano

Truffled aioli, togarasahi with ant salt and crispy quinoa, finished with chive oil.

Corn tortilla, red curry sauce, coconut, black mole. (3 PCS)

Corntortilla , beer caramelized smoked pork Belly, and rocoto. (3 pcs)

Corn Tortilla with Achiote, Peanut Mole, and Avocado Dressing. (3 pcs)

Coastal cheese crusted with coconut and peanut.

Onion oil, peas, and toasted breadcrumbs.

Vegetariano

Pickled mushrooms, roasted eggplants, Provenzal herbs, Kimchi, macadamia nuts,parmesan crisps

900 to 1,000 grams with Bone, Garlic and Rosemary Butter, European Lettuce Salad, Cassava.

Beef Short Rib (400grams), New York Steak (350grams), and Picanha (350grams); truffled Andean potatoes, Grana Padano, chorizo ​​dust, carimañola, grilled corn on the cob, and coconut suero costeño.

900 gram Porterhouse, a premium T-bone cut that combines New York strip and tenderloin. Served with grilled sweet corn and truffle-seasoned Creole potatoes, finished with chorizo powder and Grana Padano cheese.

350-gram ribeye, carefully grilled to highlight its exceptional marbling and juiciness. It is served with a homemade root vegetable purée, grilled asparagus, and dried mushrooms, which add depth of flavor and an elegant umami note.

300-gram premium cut renowned for its extraordinary tenderness, juiciness, and depth of flavor. Served with crispy French fries, topped with a sprinkling of Grana Padano cheese and Parmesan aioli.

350 grams beef striploin, Andean potatoes, avocado sauce, grilled artichokes, and beef jus.

350 grams of picanha, beef jus, carimañola (coconut whey), and cashew crisp.

Smoked lobster tail and tenderloin, béarnaise sauce. creamy potato, ripe plantain cubes and pearl tomato.

Creamy mushroom rice, grana padano, almond brittle.

Yellow chili sauce, tomatillo Chutney, potatoes, Asparagus.

White fish from Pacific sea, grilled shrimp plantain croquettes breaded in coconut and peanut.

Pressed pork in apple cider vinegar honey reduction, creamy green apple and roasted cauliflower.

Colombian beef tenderloin with truffled jus, creamy orzo, asparagus, grana padano.

Lamb's leg cranberry and almond sauce, pumpkin purée zucchini, peas.

Pea pesto, baby vegetables, caper butter.

Beef neck, black beer sauce, panela, rocoto, creamy red quinoa, carrot straws.

Tenderloin, Pacific shrimp, parmesan, Provenzal dressing, crispy kanikama.

Seasonal seafood, octopus, red curry and lobster bisque.

Seasonal seafood, homemade Pasta lobster bisque, sausage powder.

Risotto, roasted mushrooms, spinach.

Filled with Ricotta Cheese and Spinach, San Marzano Tomato Pomodoro, and Grana Padano.

Ricotta cheese, sugared almonds, fresh basil, mushroom bechamel.

Colombian Coffee, Cocoa, Baileys Sponge Cake, Nut Crumble.

Filled with Passion Fruit and Almond Crumble.

Goat Ricotta and Strawberries.

Coastal Sour Cream, Caramel, Almond Crumble.

Covered with 63% Chocolate Ganache, Almond Crumble, Vanilla Ice Cream, and Coconut Tuile.