Chef Nathalia Varela García

Yellow Corn Arepitas from Boyacá Stuffed with Momposino Cheese

Shredded Posta tacos in green plantain tortilla with pickled red onion

Shrimp Empanadas Accompanied by Pickled Avocado

Fried costeño cheese fingers and tree tomato jam *soft spicy

Grilled sweet corn with cilantro butter, quesito crumble, sopó cheese, and pickled sweet bell pepper

Encocado Of White Fish And Shrimp With Green Plantain Chips and Coconut rice

Lomo viche encebollado with aguardiente and yellow potato croquettes with Sopó cheese: Steak cooked with onions and aguardiente, served with yellow potato croquettes and Sopó cheese

Breaded sea bass fillet with coconut sauce and yucca purée: Breaded sea bass fillet served with coconut sauce and yucca purée

Battered prawns with mango and rocoto pepper sauce and crispy costeño cheese and green plantain purée: Battered prawns served with a mango and rocoto pepper sauce, accompanied by crispy costeño cheese and green plantain purée

Smoked pork rib with tamarind sauce and mote arepa nachos with red and green pepper picadillo: Smoked pork rib served with tamarind sauce and mote arepa nachos topped with a red and green pepper picadillo

Crêpe of calados bananas with national chocolate sauce and whipped cream: Crêpe filled with bananas cooked in syrup (calados), served with national chocolate sauce and whipped cream

Coconut cake filled with coconut cream and rum ice cream: Coconut cake filled with coconut cream and served with rum ice cream

Coffee Flan With Chocolate Cake And Coffee Arequipe

Cheesecake With Dulce Cortado And Agraz Jam

Brazo de reina: vainilla cake in roll form filled with strawberries cream and white chocolate ganache

Vietnamese Organic Vegetable Rolls in rice paper and Honey Teriyaki with orange, soy and sesame seeds

Rice Paper Rolls with Smoked Salmon, Mango, Avocado and Madurito Sauce

Meat and Mushroom Gyozas with Roasted Sesame Seeds and Soy Sauce Reduction

Shien Lo Pao Stuffed with Stewed Pork (Steamed Bread Subsequently Baked to Give Crispness to the Dough

Asian Salad Pickled Ginger, Mixed Organic Lettuce, Roasted Pistachio, Soy Sauce Reduction, Orange And Mandarin Wedges, And Celery

Mixture, Celery, Roasted Pumpkin Seeds Coconut Yoghurt, Mango, Lemongrass And Chive

Mezclum, Carambolo, Sweet Soy Reduction, Crispy Soy, Pickled Ginger And Red Onion

Kale, Wakame Seaweed, Pickled Cucumbers Carrot, Edamame, Teriyaki Sauce, Roasted Sesame Seeds And Avocado

Korean Beef Sirloin Bibimbap Fresh Vegetables, Wakame Seaweed, Sushi Rice and Kimchi

Chicken Tikka Masala with Almond Basmati Rice and Naan Bread Raita Sauce

Orange Chicken Baos with Sriracha with Pickled Red Onion, Radish, Fresh Carrot, Cilantro and Garlic Alioli

Grilled Albacore Tuna with Honey Sauce Aromatized with Rosemary, Black Sesame and Old Mustard on an Arracacha Millefeuille

Pad Thai Stir Fry of Rice Noodles, Tamarind Sauce, Chicken, Shrimp, Vegetables, Chives and Roasted Peanuts

Jaekwa Gingerbread Cookies with Artisanal Vanilla Ice Cream

Green Apples and Cinnamon Pie with Vanilla Ice Cream, Orange Zest and Rosemary

Coconut Flan, Cookie Crumble and Date Caramel

Coffee Jelly with Chocolate and Cardamom Cake

Yellow Fruit Mousse: Mango and passionfruit, condensed milk and cookie crumble

Tuna crudo with lulo and whole-grain mustard Knife-cut fresh tuna with lulo vinaigrette, whole-grain mustard, capers and crispy green plantain

Mushroom and truffle tartlet Buttery pâte brisée filled with mushroom duxelles, shallots and shaved truffle

Puff pastry tartlets with pesto and roasted cherry tomatoes

Sweet corn velouté with crispy Paipa cheese and truffle oil

Potato and Paipa cheese croquettes with truffle mayonnaise

Bitter greens salad with caramelized pear, roasted nuts and truffle vinaigrette

Asparagus, avocado, greens and toasted almond salad with purple basil dressing

Warm roasted beet salad with orange, roasted pecan nuts, honey yogurth dressing and goat cheese

Chicken ballotine with spinach and Paipa cheese, truffled potato purée and white wine sauce

Seared salmon with passion fruit beurre blanc and sautéed asparagus

Beef tenderloin with light dauphinois potato gratin and red wine reduction

Pork confit with sweet potato purée and red berry reduction

Crème brûlée crepe with caramelized macadamia nuts

Lemon and blueberry cake with vanilla cookie crumble

Puff pastry filled with light cheesecake cream and red berry coulis

Warm almond cake with vanilla crème anglaise

Shredded Meat Empanadas Accompanied by Pickled Avocado

Aborrajados Breaded Ripe Plantain Stuffed with Fresh Cheese

Marranitas Green Plantain Stuffed with Chicharrón Accompanied with Sauce of Suero, Cucumber and Garlic

Cassava Dough Carimañolas Stuffed with Meat in Stew or Cheese

Yellow Corn Arepitas from Boyacá Stuffed with Momposino Cheese

Posta Cartagena In Panela Sauce With Coconut Rice, Patacones And Avocado

Vallecaucano Style Chop (Pork Or Chicken) With Sweet Chili Honey, Potato Wedges And Garlic Buttermilk Sauce With Cucumber

Baked Pork Bacon With Cape Gooseberry And Passion Fruit Sauce. Spiralized Yuccas And Pea Puree

Tolima Suckling Pig* Shredded Pork With Rice And Peas On Crispy Pork Skin Accompanied By Thin Arepa

Marialuisa Cake Vanilla Cake Filled With Arequipe Coffee And Dulce De Moras

Colombian Wafers Round Wafer Type Cookie Filled With Arequipe, Whipped Milk Cream, Fresh Cheese, Berries And Hibiscus Flowers

Pandebonos Filled And Sweet Guava Cake

Tres Leches Dessert With Ducale Biscuits And Milo

Colombian Rice Pudding With Cinnamon

Skillet Slow Rising Naan Bread With Tzatziki And Chickpea Hummus With Tahini And Parsley

Bruschettas Of Candied Uvalina Tomatoes On Sourdough Bread With Balsamic Vinegar In Blueberry Reduction, Fresh Basil, Thyme Leaves And Emmental Cheese

Spiced Beef Stuffed Tomatoes Melted Feta Cheese Accompanied By Crispy Pita Bread

Chickpea Falafel Accompanied by Truffled Garlic Mayonnaise

Supplì al telefono: Rice croquettes filled with mozzarella

Mezclúm, Caramelized Onion, Dried Tomatoes Green Apple, Cashews, Pepper Jack Cheese and Balsamic Reduction

Classic Caprese Fresh Basil, Uvalina Tomatoes, Buffalo Mozzarella, Honey Balsamic Reduction and Olive Oil

Cucumbers, olives, tomatoes, arugula, olive oil and feta cheese

Minced Beef Flat Moussaka Organic Aubergines, Nutmeg and Herb Bechamel Sauce, Feta and Parmesan Chees

Pappardelle with Chicken and Truffled Portobellos Organic Baby Spinach, Tarragon-Infused Béarnaise Sauce and Parmesan

Greek Beef and Pork Flatbread Gyros with Pickled Vegetables, Green Apple, Artisan Pita Bread, Tzatziki and Baked Potatoes with Sweet Paprika Sauce

Salmon Marinated with Citrus and Mediterranean Spices Greek Yogurt, Cucumber and Mint Sauce with Fettuccine Al Burro

Kofta (Arabic Beef or Lamb Meatball) Almond Jasmine Rice and Sweet Potato Sticks in Yogurt and Dill Sauce

Artisanal Ravioli Stuffed with Basil, Tomato and Mozzarella Cheese Accompanied by Demi Glacé Sauce of Red Wine and Baked Chata

Mango And Peach Tartlet Artisanal Crumble Base *With Sugar Free Option. Without Wheat Flour

Cinnamon Roll Cookie With Vanilla Ice Cream, White Chocolate And Cream Cheese Frosting

Traditional Tiramisu With Artisanal Biscottis Soaked In Coffee And Mascarpone Cream Cheese And Sweet Wine

Crema catalana with almond cookie crumble

Artisanal Fillo Dough Spanakopitas* Feta Cheese And Organic Spinach

Cold Fermented Vegetable Focaccia Filled With Green Pesto Emulsion, Tatsoi, Spanish Chorizo And Gruyère Cheese

Ricotta Cheese Dip Cranberries, Pistachios and Toasted Pecans, Honey, Serrano Ham and Ciabatta Bread

Flower Forest: Micro vegetables glazed in balsamic and honey on a spinach sauce and sourdough bread

Mezclum, Celery, Roasted Almonds, Green Apple Greek Yogurt, Mustard and Parmesan Vinaigrette

Mezclúm, Dates, Toasted Almonds, Blueberries, Tangerine Wedges, Pearl Tomatoes Labneh Vinaigrette with Old Mustard

Grilled eggplant, dried tomatoes, blue cheese cream, candied almonds, argula and basil vinaigrette

Grilled Prawns* in Black Beer and White Wine On a Bed of Garlic Butter, Parsley and Cilantro with Yellow Potato Balls Dipped in Spiced Parmesan, Stuffed with Blue Cheese and Gruyere

Fagottini pera e gorgonzola with lemon veal: Fresh pasta filled with a mixture of pears, blue cheese, feta cheese, nutmeg, and Parmesan, served with a cream, dill, and fennel sauce, accompanied by veal in a butter and lemon sauce

Risotto ai Funghi with baked pork Porchetta: Risotto with truffle oil and baybell mushrooms and slices of baked porchetta

Soutzoukakia Smyrneika and Kolokithokeftedes: Elongated meatballs made with spiced minced meat in a San Marzano tomato sauce, accompanied by grated zucchini croquettes mixed with fresh herbs, onion, and feta cheese

Lamb or Veal Fatteh: Pieces of toasted pita bread topped with chickpeas, yogurt sauce, almonds, roasted eggplant, lamb or veal, and mint

Afelia accompanied by wrinkled potatoes with mojo: Pork marinated in red wine with coriander seeds, slow-cooked, accompanied by boiled yellow potatoes served with mojo, a Canarian sauce made with olive oil, garlic, and paprika

Almond Biscotti, Dark Chocolate Mousse and candied almonds

Portokalopita* Orange Pie, Greek Yogurt And Filo Pasta

Traditional Pistachio Baklava* In Artisanal Filo Dough

Black forest chocolate cake filled cherries cream

Raspberry and lemon creme anglaise tartlets