ROSANTA MENU · ANTIGUA GUATEMALA

Grilled cauliflower, golden outside and tender inside, over a romesco sauce of roasted pepper and almond, finished with herbs from the garden.

Vegan option

Roasted broccoli with nduja from Sal Charcutería, a Calabrian cured sausage made here in Guatemala. Soft, spreadable and full of character. Created with Sal Charcutería · Ordering it supports Niños de Guatemala and the schooling of children in the area. Learn about the project at ninosdeguatemala.org

Oven-baked cheese crusted in pepitoria, with strawberries macerated in red wine, a tomato compote and caramelized onions, served with house-made toast with garden herbs. Suggested pairing: Beetroot Negroni · Gin, clarified beet shrub, finished with Campari. Cheese from a cooperative of small producers in Quetzaltenango.

Locally sourced

Pacific octopus from the grill, with paprika potatoes, a smooth pea purée, spearmint mayonnaise, orange supremes and roasted tomatoes. Suggested pairing: Mezcal a la Piña · Espadín mezcal, pineapple jam smoked with rosemary and scented with herbs.

Responsibly caught seafood

Regeneratively grown

Aged cheeses and cured meats to share, served with house pickles and fresh fruit. Suggested pairing: To enjoy in the garden, a Rosé Pasión Spritz.

Locally sourced

House-made

A fusion of fresh mushrooms, pickled radish, peach macerated in Irish whiskey with a touch of heat and grilled, served with peanut butter and crisp malanga chips. Vegan dish, no protein customization. Suggested pairing: La Lotería · Espadín mezcal, radish cordial, lime, syrup. Wild mushrooms and house pickles.

Grilled bok choy over a bed of house-made dill yogurt, with roasted tomatoes and basil oil. House-made dill yogurt.

A base of lettuce or couscous with a colorful mix of fresh vegetables, olives, chickpeas, pumpkin seed and avocado, brought together with a roasted red pepper dressing.

100% plant-based

Rich in protein

A bowl of naturally slow-fermented vegetables in a Thai peanut sauce with a touch of honey. Suggested pairing: Rose Collins · Red berry gin, lime juice, syrup.

Slow fermentation

House-made

Juicy portobello mushroom roasted with garden herb butter. Suggested pairing: La Feria · Espadín mezcal, spiced pineapple jam and wine.

100% plant-based

With tender grilled spring onions and a fresh gremolata of garden herbs. Suggested pairing: El Colonial · Colonial Antigüeño rum, spiced syrup with hibiscus. Local cut, gremolata chopped to order.

Rice cooked slowly until creamy, with whatever the sea and the garden gave this week.

House-made

Responsibly caught seafood

Chicken breast in a tamarind and red pepper sauce with a touch of ginger, flambéed in rum. Carrot cream, almond mushrooms and roasted beets. Citrusy, smoky and full of texture.

Oven-baked ribs in a delicious coffee and cardamom rub, with roasted onions, creamy yuca purée and pickled broccoli. Suggested pairing: La Chef · Fat-washed American whiskey.

Slow-cooked

Locally sourced

Tenderloin medallion cooked to your liking, with a spinach and rosemary purée over black garlic sauce, finished with fermented carrots. Suggested pairing: Red Pepper, Colonial Fashioned.

Selected beef

With roasted plantain purée and confit garlic. Yuca terrine, grapes macerated in rosé vermouth and bok choy leaves.

Slow-cooked

Oxtail in a traditional stew, with roasted cauliflower purée, demi-glace and macerated radish.

Slow-cooked

The day's catch, served with a white wine sauce scented with sage, sweet potato purée and roasted carrots, tender green beans and grilled bok choy. Product of the day · Gentle, herbal preparation.

Shrimp baked with garden herbs, with cherry tomatoes, olive oil, sesame oil, garlic and onion. Simple, aromatic and full of freshness.

Grilled tenderloin, garlic shrimp, grilled spring onions, fresh salad and crispy fries.

Selected beef

Responsibly caught seafood

Coffee from Guatemala

Coffee from Guatemala

House refreshments

House refreshments

House refreshments

House refreshments

House refreshments

House refreshments

House refreshments

Garden herb teas

Garden herb teas

Garden herb teas

Artisan tea infusions

Artisan tea infusions

Digestifs

Digestifs

Digestifs

Digestifs

Beers

Beers

Beers

Beers

Craft beers

Craft beers

Espadín mezcal, smoked pineapple jam with rosemary and garden herbs, simple syrup, lime juice and a hibiscus salt rim. Suggested pairing: Grilled Octopus.

Gin, cucumber cordial with Samat, simple syrup, lime juice and a touch of rosemary-infused kombucha. Suggested pairing: Rosanta Salad.

Colonial Antigüeño rum infused with roasted red bell peppers, tobacco bitters, a touch of syrup, smoked with vanilla tobacco. Suggested pairing: Grilled Tenderloin.

Gin, beetroot shrub, finished with Campari. Suggested pairing: Baked Cheese.

Colonial Antigüeño rum, spiced hibiscus syrup, mandarin juice, finished with house soda. Suggested pairing: Sliced Tenderloin Burger.

Gin, Campari, grapefruit juice, lavender, finished with soda. Suggested pairing: Oven-Baked Shrimp.

Gin, radish cordial, lime juice, simple syrup and roasted, smoked and spiced pineapple juice. Suggested pairing: Mushroom Tartare.

American whiskey fat-washed with pork rib flavor extraction, cucumber slices, lavender syrup and mandarin juice. Suggested pairing: Pork Ribs.

Espadín mezcal, pineapple jam with spices and wine, lime juice, simple syrup, finished with a mint sugar rim. Suggested pairing: Roasted Portobello Burger.

Zacapa 23 rum, Guatemalan chai infusion, lime juice and honey.

Wild Turkey 81, lime juice, lavender syrup and pineapple soda with lemongrass.

Bianco vermouth, Colonial rum, mango, passion fruit and garden herb infusion.

Botran 12 rum, Botran White Reserve rum, passion fruit, rosemary infusion, mandarin juice and simple syrup.

Gin infused with basil, rosé wine macerated with sage and cardamom bitters.

Tequila, beetroot dilution, lime juice, salt and simple syrup.