Comforting plates that honor the land and what it gives us. Each dish is prepared with care, using techniques that respect the ingredient—slow cooking when needed, always balancing depth and freshness.Here we celebrate local products, recipes with history, and flavor done right.

Fresh pasta made daily with seasonal ingredients.

Suggested pairing: Ask your server depending on the day’s ingredients.
🌿 Made in-house • Fresh, local ingredients

Chicken breast flamed with rum and glazed in a tamarind, sweet pepper, and ginger sauce. Served with carrot cream, toasted mushrooms, and roasted beets.
Pair it with: Chupete — Botran 12 infused with tamarind, elderflower liqueur, lemon juice and simple syrup.
🌿 Citrusy, smoky and full of texture

Slow-roasted ribs in a rich blend of coffee and cardamom. Served with roasted onion, creamy yuca purée, pickled onions, and broccoli in cobanero chile cream.
Pair it with: La Chef — Fat-washed American whiskey, cucumber, lavender, and mandarin.
🌿 Deep flavor • Slow cooking • Local spices

Grilled tenderloin over roasted garlic cream sauce, served with a soft potato and bacon gratin, finished with herb gremolata and roasted carrots.
Pair it with: Ron Fashion — Colonial rum with roasted pepper, tobacco bitters, syrup, and vanilla tobacco smoke.
🌿 Selected cut • Honest preparation

Slow-cooked brisket served with roasted plantain purée, garlic confit, yuca, bok choy, and rosé vermouth-macerated grapes.
Pair it with: Chompipe — Bourbon, chili-macerated vermouth and tobacco bitters.
🌿 Low and slow • Bold flavors • Natural sweetness

Baked Shrimp with garden herbs, served with cherry tomatoes, garlic, onion, and a touch of olive and sesame oil.
Pair it with: El Canche — Gin, Campari, grapefruit, mandarin, and lavender.
🌿 Simple, aromatic, and fresh

Fresh-caught fish served with a white wine and sage sauce, sweet potato purée, roasted carrots, young green beans, and grilled bok choy.
Pair it with: Ask your server based on today’s preparation.
🌿 Catch of the day • Light and herbal

Grilled tenderloin and garlic shrimp, served with roasted scallions, fresh salad, and crispy potatoes. A generous dish that brings together the best of land and sea.
Pair it with: Juanito Caminante — Johnnie Walker Black, banana oleo saccharum, and grapefruit infused with rosemary.
🌿 Selected cuts and responsibly sourced seafood