Chef Luis Morillo Arcila

Mini Arepas with Braised Pork and Guasacaca

Corvina Ceviche with Passion Fruit and Plantain Chips

Patacones with Garlic Shrimp and Avocado Cream

Pejibaye Soup with Smoked Cheese and Homemade Croutons

Beef Carpaccio with Cilantro Aioli and Yuca Tostones

Warm Palm Heart Salad with Fresh Cheese and Guava Vinaigrette

Fried Red Snapper with Coconut Rice and Caribbean Salad

Braised Beef Ribs with Sweet Potato Purée and Grilled Vegetables

Stuffed Chicken with Palm Cheese and Spinach, Tamarind Sauce, and Creamy Rice

Soursop Cheesecake with Cane Honey Reduction

Rice Pudding Infused with Spices and Artisan Rum

Costa Rican Cocoa Tart with Local Vanilla Ice Cream

Shrimp ceviche with coconut tiger's milk and plantain chips

Corn empanadas stuffed with lamb and smoked cheese

Eggplant rolls with ricotta and cilantro pesto

Mini arepas filled with garlic octopus and yellow chili emulsion

Pejibaye soup with crispy cheese and truffle oil

Fresh hearts of palm salad with avocado and tamarind vinaigrette

Tuna tartare with pickled chili and crispy rice

Beef carpaccio with mustard emulsion and capers

Duck breast with red fruit sauce and cassava purée

Honey-glazed pork loin with squash purée

Grilled fish with mango chimichurri and spiced quinoa

Slow-cooked beef ribs with cacao sauce and roasted vegetables

Artisan coffee ice cream with cacao cookie

Warm chocolate tart with guava ice cream

Suspiro limeño with fresh fruits and passion fruit reduction

Mango and ginger cheesecake with almond crumble

Octopus and shrimp ceviche with soursop and limo chili

Toasted langoustines with cilantro and chipotle emulsion

Blue crab tartlet with avocado cream and fresh sprouts

Crispy calamari tempura with tamarind and ginger mayo

Lobster salad with pears, walnuts, and aged mustard vinaigrette

Sea bass tiradito with golden berry tiger's milk and pomegranate

Pumpkin cream soup with garlic shrimp and crispy yuca

Peruvian causa with octopus, yellow chili, and black olive powder

Herb-crusted sea bass with coconut and turmeric risotto

Seafood zarzuela with bisque broth and saffron

Salmon fillet with sweet plantain purée and passion fruit sauce

Garlic langoustines with mushroom quinotto

Passion fruit and white chocolate mousse with cocoa crunch

Guava cheesecake with rum reduction

Coconut flan with panela caramel sauce

Artisan cheese ice cream with red fruit reduction

White fish ceviche with passion fruit tiger's milk and cancha corn

Tuna croquettes with roasted garlic aioli

Toasted octopus with garlic confit and avocado emulsion

Plantain chips with mahi-mahi tartare and goldenberry emulsion

Shrimp and mango salad with passion fruit vinaigrette

Daily catch tiradito with yellow chili and cilantro oil

Caribbean-style seafood soup with coconut milk

Fish al pastor tacos with grilled pineapple and avocado sauce

Mahi-mahi fillet with yuca purée and culantro mojo

Fried red snapper with purple cabbage slaw and plantain tostones

Creamy shrimp rice with artisanal chorizo and saffron

Fresh pasta with seafood sauce and roasted tomato reduction

Suspiro limeño with a touch of dark rum

Coconut and caramelized pineapple tart

Passion fruit ice cream with almond crunch

Corn cake with fresh cheese cream

Peruvian causa stuffed with smoked chicken and avocado

Cassava arepitas with coastal-style sour cream and crispy pork rinds

Sweet plantain croquettes with fresh cheese and chili sauce

Heirloom tomato salad with farmer's cheese and passion fruit vinaigrette

Sweet corn soup with coconut and curry notes

Corn toast with white fish ceviche

Braised chicken with tamarind sauce and sweet potato purée

Baked fish with an herb crust and coconut rice

Beef stew with Creole spices and tender bean rice

Soursop mousse with cacao crumble

Coconut flan with panela caramel

Passion fruit tart with oat cookie crust

Tuna Tartare with Avocado Emulsion and Purple Yuca Chips

Crispy Pork Belly Arepitas with Guasacaca and Smoked Cheese Foam

Octopus Carpaccio with Passion Fruit Vinaigrette and Local Cilantro

Corn Empanadas Stuffed with Lobster and Mandarin Lime Aioli

Seafood Soup with Coconut Milk, Turmeric, and Panamanian Chili

Palm Heart, Green Mango, and Shrimp Salad with Tamarind Dressing

Corvina Tiradito with Aji Amarillo, Mango, and Passion Fruit Pearls

Braised Pork Terrine with Guava Chutney and Crispy Plantains

Whole Grilled Red Snapper with Fresh Herb Mojo and Truffled Yuca Purée

Beef Tenderloin with Local Spice Crust and Drip-Brewed Coffee Reduction

Seabass in Crab Butter Sauce with Pejibaye Risotto

Braised Lamb with Spices and Cane Honey, Served with Sweet Potato Purée and Asparagus

Costa Rican Cocoa Mousse with Almond Crunch

Artisan Soursop Ice Cream with Spiced Rum Reduction

Passion Fruit and Mango Tart with Ginger Meringue

Coconut Soufflé with Caramel Cream and Rum

Fresh mussels with passion fruit caviar and yuzu emulsion

Red tuna carpaccio with sesame emulsion and white truffle

King crab toasts with avocado foam and sweet chili

Miso and passion fruit glazed langoustines on crispy yuca

Blue crab salad with mango pearls and seafood foam

Salmon tiradito with dry white wine reduction and cilantro oil

Lobster bisque with coconut and ginger foam

Crab-stuffed ravioli with butter and sage sauce

Red snapper with nut crust, artichoke purée, and vanilla oil

Grilled lobster with fine herb butter and creamy saffron rice

Papillote-cooked sea bass with sea urchin butter and steamed vegetables

Caribbean lobster risotto with seafood reduction and black truffle oil

Chocolate soufflé with aged rum reduction and vanilla cream

Tropical pavlova with passion fruit meringue and exotic fruits

Coconut crème brûlée with cane caramel and cocoa crunch

Pistachio ice cream with soursop reduction and almond crumble

Black Olive Tapenade with Country Bread

Beef Carpaccio with Parmesan Cheese and Arugula

Halloumi Skewers with Cherry Tomatoes and Fresh Oregano

Andalusian Gazpacho: Cold tomato, pepper, and cucumber soup with olive oil

Caprese Salad with Burrata and Balsamic Reduction

Mussels in White Wine with Parsley and Garlic

Seafood Risotto with Saffron

Oven-Roasted Lamb Leg with Rosemary and Rustic Potatoes

Pasta with Roasted Tomato and Basil Sauce, Served with Prawns

Lavender and Honey Crème Brûlée

Ricotta Tart with Forest Fruits

Artisan Pistachio Ice Cream with Almond Crumble