Dishes created to welcome you into the meal with intention and care. Each one is prepared with fresh ingredients, honest techniques, and flavors that highlight the richness of the season and the land.

Fresh mix greens, seasonal tomatoes, orange, avocado, sweet-spicy peach, and house-pickled vegetables. Finished with a strawberry and mint vinaigrette.
Recommended with: El Fufurufo — Gin, cucumber cordial, lemon.
🌿 Housemade pickles.

Artisan cheese crusted with pepitoria, served with red wine–macerated strawberries, tomato compote, and caramelized onions. Comes with warm house bread baked with fresh garden herbs.
Recommended with: Beetroot Negroni — Gin, clarified beet shrub, Campari.
🌿 Cheese from a small-producer co-op in Quetzaltenango.

Grilled cauliflower with romesco, creamy labneh, roasted tomatoes, olives, and a touch of basil oil. A dish full of warmth and balance, made with fresh ingredients and garden flavor.
🌿 Also available as a vegan option.

Pacific octopus served with paprika potatoes, pea purée, lemongrass mayo, orange segments, and roasted tomatoes.
Recommended with: Pineapple Mezcal — with garden herbs and smoked pineapple.
🌿 Responsibly sourced seafood • Regeneratively grown herbs

A thoughtful selection of aged artisan cheeses and carefully cured hams. Served with seasonal fruit and house-pickled vegetables for a natural balance of sweet, savory, and tangy.
Perfect to share outdoors with a Rosé Pasión Spritz in hand.
🌿 Local cheeses and charcuterie • Pickled in-house

Rosanta Burgers

Eating well is simple when you start with fresh ingredients and cook with care. These combinations are made to be enjoyed with ease, flavor, and intention.

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Grilled Portobello on Turmeric Brioche Q95

Oven-roasted portobello mushroom with garden herbs, served on turmeric brioche with melted mozzarella, pickles, and avocado-celery mayo. Comes with crispy potato and sweet potato fries.
Pair it with: La Feria — Espadín mezcal, spiced pineapple marmalade, and herbed sugar rim.
🌿 A flavorful plant-based burger, made with heart and nothing extra.

Grilled Tenderloin slices on Turmeric Brioche Q120

Tender grilled beef loin with roasted scallions, served on turmeric brioche with mozzarella, pickles, and avocado mayo. Accompanied by our house mix of fries.
Pair it with: El Colonial — Colonial rum, warming spices, mandarin juice, and the soda of the day.
🌿 A burger with fire, flavor, and a local soul.

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Cooking with care also means nourishing with intention. These plates are made with fresh ingredients, seasonal vegetables, ancestral grains, and housemade dressings. Every combination is designed to support your well-being and reconnect you with natural, honest flavors.

All dishes can be customized with tofu, grilled tuna, or grilled chicken as your protein of choice.

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Mushroom Tartare Q90

Fresh mushrooms, whiskey-macerated peach, peanut butter, and crispy malanga chips. A fully plant-based dish.

 Recommended with: La Lotería - Mezcal Espadin, Radish Cordial, lemon, syrup, and roasted pineapple juice.
🌿 Wild mushrooms and house pickles

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Rice Tartare Q90

Steamed rice with cucumber, onion, purple cabbage, avocado, and a peanut-soy dressing.
Served with grilled tuna.

Recommended with:  Rose Collins — Red berry gin, lemon juice, simple syrup, topped with soda.
🌿 Fresh seasonal vegetables

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Mediterranean Bowl Q95

Couscous or lettuce base with fresh vegetables, olives, chickpeas, pepitoria, avocado, and roasted bell pepper dressing.
Recommended with: Artichoke Spritz - Cynar, Gin, Tonic, Sparkling Wine.

Served with marinated and grilled tofu.
🌿 100% plant-based • Naturally rich in protein

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Quinoa Plate Q95

Quinoa sautéed in sesame oil with cherry tomatoes, grilled corn, avocado, fresh veggies, and a cilantro aioli.

Recommended with: Chapuz - Mezcal Espadin, lemon juice, simple syrup, macerated plum tomatoes, basil leaves, 2 drops of our homemade garden hot sauce.

 Served with marinated tuna.
🌿 Organic quinoa