A six-course menu inspired by the kitchens of the indigenous peoples still living in Latin America. Ancestral recipes that blend culture, culinary techniques, and native ingredients, creating deeply rooted Creole flavors.
An experience that connects you with Latin culinary heritage and reveals the richness of a simple cuisine that transcends time.
Passion fruit ceviche
Milcao (potato bread), longaniza sausage, and pebre sauce
Sweetbread, yuca, and uchucuta sauce
Smoke pork, black mole, and tortilla
Pumpkin picarones (fried dough), and toasted flour ice cream
Sugar cane cheesecake and hazelnuts.
The menu is subject to modification due to seasonal changes.
