Chef Luis Morillo Arcila

Mini shrimp empanadas with sweet chili sauce

Sea bass ceviche with coconut tiger’s milk and limo chili

Pork chicharrón arepa with guasacaca sauce

Beef carpaccio with avocado emulsion and crispy plantain chips

Heart of palm salad with passion fruit vinaigrette and caramelized nuts

Seafood soup with coconut milk and yellow chili

Venezuelan Asado Negro with cassava purée and caramelized plantains

Seabass in a sesame crust with creamy coconut rice and cilantro

Cochinita Pibil with corn tamal and pickled red onion

Guava cheesecake with rum reduction

Suspiro Limeño with vanilla meringue and dulce de leche

Venezuelan chocolate brownie with coconut ice cream

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

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

House Chifrijo: Crispy pork belly, tender beans, pico de gallo, and rice

Tostones with Creole Sour Cream: Fried green plantains with coastal-style sour cream sauce and cilantro

Traditional Tilapia Ceviche: Citrus-marinated tilapia with red onion, sweet pepper, and toasted corn

Black Bean Soup with Poached Egg: Black bean broth with local spices and corn toast

Country Salad: Fresh lettuce, tomato, fresh cheese, avocado, and passion fruit vinaigrette

Potato and Artisan Chorizo Hash: Served with homemade tortillas

Traditional Casado: Rice, beans, sweet plantains, fresh salad, and beef in Creole sauce

Garlic Tilapia: Served with yuca purée and sautéed vegetables

Chicken in Achiote and Coconut Sauce: Served with cilantro rice and white beans

Coconut and Caramel Flan

Three-Milk Cake with Drip-Brewed Coffee

Papaya Sweet with Fresh Cheese

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

Fresh oysters with passion fruit granita and citrus

Wagyu tartare with mustard emulsion and wasabi caviar

Lobster fritters with saffron mayonnaise

Mini corn arepas with foie gras and red wine reduction

Octopus carpaccio with truffle oil and black olive powder

Artichoke cream with crispy parmesan and Iberian ham

Burrata salad with roasted peaches and pistachio pesto

Confit langoustines with coconut foam and yellow chili

Beef tenderloin with Malbec wine reduction and cauliflower purée

Confit duck with wild mushroom risotto and fig sauce

Salt-baked sea bass with lemon emulsion and basil foam

Crispy suckling pig with tamarind reduction and fondant potatoes

70% chocolate mousse with hazelnut crumble

Vanilla mille-feuille with passion fruit cream and toasted almonds

Soursop soufflé with raspberry coulis

White truffle ice cream with cacao crumble and sea salt

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

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