Chef Angel Adolfo Bracho Rojas

Mango tartare on smoked egg-plant cream, pumpkin orange mayonnaise with turmeric, topped with crispy yucca

White fish* ceviche with smoked bell pepper jam, topped with crispy plantains and avocado-lemon cream

Fish* cartoccio with Thai style vegetable wok with honey and orange flavors on wazabi-potato cream and crispy sweet yuca

Strawberry ginger Panna Cotta with honey cinnamon mint sauce

Chocolate mousse on a crunchy nut base under a coffee mousse topping and dark chocolate tiles

Watermelon gazpacho, beet and turmeric with watermelon in salted caramel and rye bread shingles

Red tuna ceviche in smoked bell pepper leche de tigra with tomato and rosemary jam and crispy sweet potato

Pork fillet wrapped in serrano ham in a citrus cocoa sauce accompanied by smoked sweet potato puree with orange and ginger curry

Morir soñando mousse with spicy honey, mint sprouts and chinola caramel

White chocolate mousse in blackberry and mango chutney with almond praline

Apple toast Green apple jam and cinnamon on french toast with cold greek yogurt and mint mousse

Iberian eggs Benedict Eggs Benedict on confit Iberian pork, sautéed kale, orange hollandaise sauce on seed bread with habanero avocado cream

Crepelettes Fusion of crepes and omelettes (made only with "happy chicken eggs") with white burrata, Emmental cheese, walnuts and spinach

Chococolate Dark chocolate mousse with two coconut textures, cocada cream and caramelised coconut crisps

Tacos de atún con ensalada de rucula, tomates cherrys y mayonesa de wazabi y algas nori

Tacos de res, ensalada mixta, salsa de ajo y chipotle picante

Ensalada de pollo y guacamole

Flautitas de queso

Queso fundido con chorizo y tortilla

Mole de cerdo con pure de batata dulce al curry

Jalea de mango verde (picante opcional)

Brownie con helado