Chef Luis Morillo Arcila

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

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

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

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 Oysters with Lemon and Basil Vinaigrette

Tuna Tartare with Citrus Emulsion and Capers

Burrata with Parma Prosciutto and Acacia Honey

Mini Focaccia with Truffle and Parmesan Cheese

Roasted Tomato Soup with Basil and Extra Virgin Olive Oil

Artichoke Salad with Pecorino Cheese and Lemon Vinaigrette

Ricotta and Spinach Ravioli with Butter and Sage Sauce

Grilled Octopus with Chickpea Purée and Smoked Paprika

Beef Fillet with Chianti Wine Reduction and Truffle Mashed Potatoes

Seabass in Lemon Butter Sauce with Asparagus Risotto

Milanese Osso Buco with Gremolata and Creamy Polenta

Fettuccine with Lobster and Saffron Cream Sauce

Amaretto Tiramisu with Pure Cocoa

Mascarpone Tart with Caramelized Figs

Lavender Panna Cotta with Acacia Honey

Artisan Hazelnut Ice Cream with Almond Crumble

Plantain toston with Creole guacamole and fresh cheese

Heart of palm and mango ceviche with yellow chili

Fried arepitas with hogao sauce and coastal sour cream

Corn and smoked cheese soup

Heirloom tomato salad with avocado and passion fruit vinaigrette

Cassava toast with bean cream and pico de gallo

Grilled chicken with fresh herb chimichurri and sweet potato purée

Pabellón Criollo (black beans, rice, shredded beef, and ripe plantain)

Tilapia in a coconut crust with pigeon pea rice

Coffee and cocoa flan

Passion fruit tres leches

Churros with dulce de leche and cinnamon

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