Chef a Domicilio en Chacarita

Chifrijo – crispy pork belly with tender beans, pico de gallo, and rice, served with tortillas

Corvina ceviche – fresh fish marinated in lime juice with cilantro, onion, and sweet pepper, served with fried plantains

Black bean soup – black bean broth with a poached egg and cilantro, served with homemade tortillas

Vigorón – boiled yuca with crispy pork rinds and cabbage salad with tomato and chimichurri

Gallos de arracache – corn tortillas filled with arracache (a root vegetable similar to celery) sautéed with achiote and pork

Traditional casado – rice, beans, sweet plantain, salad, and meat (chicken, beef, or pork) in sauce, served with a side of potato hash

Olla de carne (beef stew) – hearty soup with beef and vegetables like yuca, tiquizque, sweet potato, green plantain, and chayote

Caribbean rondón – coconut-based soup with fish or seafood, green plantains, and root vegetables like yam and yuca

Shrimp rice – stir-fried rice with fresh shrimp, achiote, and vegetables, served with salad and french fries

Achiote chicken – slow-cooked chicken in achiote sauce with spices, served with white rice and chayote hash

Tres leches cake – moist sponge cake soaked in evaporated milk, condensed milk, and heavy cream, topped with meringue

Arroz con leche – creamy dessert made with rice, milk, cinnamon, and raisins

Churchill – shaved ice with syrup, condensed milk, ice cream, and fresh fruit

Mediterranean bruschetta – toasted bread topped with diced tomatoes, olives, basil, and feta cheese

Andalusian gazpacho – refreshing cold soup made with tomatoes, cucumber, bell pepper, and garlic

Greek salad – fresh cucumber, tomatoes, olives, red onion, and feta cheese with a lemon dressing

Marinera-style mussels – steamed mussels cooked with white wine, garlic, and parsley

Hummus with pita bread – creamy chickpea dip with tahini, lemon, and olive oil, served with warm pita

Spanish tortilla – traditional potato and onion omelet, cooked slowly until golden and tender

Mixed paella – traditional saffron-infused rice with seafood, chicken, and vegetables

Ratatouille – classic provençal dish made with slow-cooked eggplant, zucchini, tomatoes, and bell peppers. served with garlic-infused toasted country bread

Garlic chicken (pollo al ajillo) – juicy chicken cooked with garlic, white wine, and fresh parsley. served with rosemary potatoes and grilled asparagus

Salt-crusted sea bream (dorada a la sal) – whole sea bream baked in a salt crust for a tender, flavorful result. served with arugula, fennel, and orange salad

Herb-roasted lamb – slow-roasted lamb marinated with rosemary, garlic, and olive oil. served with creamy chickpea purée and roasted vegetables

Pasta with basil pesto – fresh pasta tossed in a fragrant basil, pine nut, and parmesan pesto sauce. served with a cherry tomato and mozzarella salad

Moussaka – greek-style baked eggplant with ground lamb, tomato sauce, and béchamel. served with a cucumber, yogurt, and mint salad

Grilled calamari – tender grilled squid with lemon, olive oil, and fresh herbs. served with aromatic basmati rice and fresh herbs

Catalan cream (crema catalana) – spanish-style crème brûlée with a caramelized sugar crust

Baklava – flaky pastry layers filled with honey and nuts

Santiago almond cake (tarta de santiago) – moist almond cake dusted with powdered sugar

Yogurt ice cream with honey and walnuts – creamy and refreshing dessert with mediterranean flavors

Panna cotta with berries – silky italian vanilla cream topped with a mixed berry sauce

Tuna tartare with passion fruit and ginger – fresh diced tuna marinated in passion fruit, ginger, and soy sauce, served with crispy plantain chips

Nikkei ceviche with white fish – white fish marinated in leche de tigre with a touch of miso and ají amarillo, served with avocado and crispy nori

Grilled octopus with cilantro mojo – tender grilled octopus served with a fresh cilantro, lime, and garlic sauce, accompanied by smoked yuca purée

Beef tataki with ponzu and sesame – lightly seared beef loin, thinly sliced and served with ponzu sauce, toasted sesame seeds, and radish sprouts

Beef and ginger dumplings with tamarind sauce – dumplings filled with beef, ginger, and garlic, served with a tamarind-soy reduction

Honey-sriracha glazed salmon over coconut risotto – seared salmon glazed with a sweet and spicy honey-sriracha sauce, served over creamy coconut risotto

Thai-style lobster with red curry and basil – lobster tail cooked in an aromatic red curry with coconut milk, served with jasmine rice

Ribeye with herb butter and truffled potatoes – juicy grilled ribeye finished with garlic-herb butter, served with truffled potatoes and asparagus

Crab ravioli with saffron and shrimp sauce – handmade ravioli stuffed with crab, served in a silky saffron sauce with sautéed shrimp and a touch of brandy

Sesame-crusted seared tuna with wakame salad – lightly seared tuna loin coated in black and white sesame seeds, served with a wakame seaweed salad and citrus vinaigrette

Braised short rib with sweet potato purée and red wine demi-glace – slow-cooked beef short rib in a red wine reduction with spices, served over a smooth sweet potato purée

Coconut & lemongrass panna cotta with tropical fruits – creamy coconut panna cotta infused with lemongrass, served with mango, pineapple, and passion fruit

Dark chocolate tart with sea salt and banana ice cream – crunchy dark chocolate tart with a hint of sea salt, served with homemade banana ice cream

Passion fruit cheesecake with almond crumble – smooth passion fruit cheesecake with an almond base and caramelized crumble topping

Tuna tartare with avocado and sesame sauce – fresh red tuna diced and paired with creamy avocado and a light toasted sesame sauce

Scallop ceviche with lemon and basil – fresh scallops marinated in lemon juice, basil, and a touch of olive oil, served with edible flowers

Lobster salad with dijon mustard mayonnaise – fresh lobster served in a smooth dijon mustard mayonnaise, accompanied by mixed greens and cherry tomatoes

Chicken breast stuffed with truffle and asparagus – chicken breast stuffed with a mixture of truffles and asparagus, served with a white wine sauce and mashed potatoes with caramelized onions

Grilled salmon with champagne sauce – grilled salmon fillet with a delicate champagne sauce, accompanied by creamy celery root purée

Duck à l'orange with sweet potato purée – roasted duck breast with an orange sauce reduction and spices, served with sweet potato purée and glazed vegetables

Herb-crusted sea bass with lemon and caper sauce – sea bass with a crispy herb crust, served with a lemon and caper sauce, wild rice, and asparagus

Apple tarte tatin with vanilla ice cream – caramelized upside-down apple tart served with a scoop of artisanal vanilla ice cream

Raspberry soufflé with chantilly cream – delicate raspberry soufflé served with smooth chantilly cream

Chocolate mousse with candied orange – silky dark chocolate mousse with a touch of candied orange and citrus zest

Casual table: special bruschetta selection with smoked local trout, goat cheese, and sourdough bread

Formal table: antipasto special with grilled seasonal vegetables, cured ham, and goat cheese

Vitel toné with tuna & veal: confit veal, thinly sliced, served with tuna mayonnaise and microgreens salad

Rosemary focaccia with burrata cheese: freshly baked focaccia, served with buffalo burrata cheese, tomatoes, and peanut pesto

Clam salad: mixed greens base with pickled seasonal vegetables, grilled seasonal vegetables, garlic butter clams, and citrus vinaigrette

Chicken minestrone soup: light broth-based soup with chicken, yellow potatoes, carrots, and fresh cilantro

Caprese salad: fresh mozzarella cheese, sliced tomatoes, curly fresh basil, almond-basil pesto

Osso buco & saffron risotto: slow-braised osso buco, saffron-infused risotto, topped with crispy parmesan and fresh herbs

Butter & shrimp pasta: fresh tagliatelle pasta, served with jumbo shrimp in citrus butter

Seafood risotto: creamy risotto with sea bass, octopus, shrimp, and mussels, seasoned with saffron and orange zest

Sweet potato gnocchi with sautéed octopus: homemade sweet potato gnocchi, pan-seared octopus, creamy garlic-parsley sauce

Homemade jumbo shrimp ravioli: creamy shrimp and caramelized onion-filled ravioli, served with a rich cream sauce and grilled jumbo shrimp

Chicken & tomato lasagna: homemade baked lasagna with tomato and vegetables, gratinéed with mozzarella cheese, served with creole sauce and fresh cheese

Vanilla panna cotta: served with orange syrup, charred mint, and seasonal tuille

Coffee tiramisu: classic italian dessert with mascarpone cream and coffee

Pistachio cream-filled pastry: filled with rich pistachio cream, dusted with pistachio powdered sugar

Chilled grape tart: buttery sablé crust, creamy green apple filling, topped with green grapes in syrup

Genoese cake: moist, vanilla-infused sponge cake, served with buttercream and whipped cream, dusted with cinnamon

Festive table: a bottle of sparkling sake, mini poke bowls with tuna and salmon, fresh vegetables over oriental rice

Casual table: a bottle of sparkling sake, shrimp and mango spring rolls, served with eel sauce and low-sodium soy sauce

Beef & mushroom ramen special: beef and mushroom broth, served with rice noodles, poached egg, bean sprouts, and scallions

Sushi roll special: two freshly prepared sushi rolls of your choice, made with shrimp, fish, tuna, or salmon

Moo shu pork: fresh rice with scallions and sweet corn, served with tender stir-fried pork in an oriental sauce made with soy sauce, oyster sauce, mirin vinegar, and sesame oil, roasted with purple cabbage, carrots, and broccoli, topped with sesame seeds

Green tea panna cotta: creamy green tea panna cotta, served with vanilla panna cotta and lemon syrup

Coffee jelly: served with buttery shortbread and coffee foam

Blue zone honey castella: classic oriental sponge cake, served with homemade ginger honey

Welcome table: welcome cocktail with liquor, natural beverage, seasonal vegetable ceviche, classic costa rican olla de carne, fresh tortilla chips with roasted eggplant dressing, and local lime wedges

Mango, shrimp & sea bass ceviche: fresh locally caught sea bass, served in a citrus broth with mango, red onion, and cilantro, accompanied by puffed corn tortilla

Shrimp in creole sauce: jumbo shrimp in roasted tomato sauce, served with baked baby potatoes and curly watercress

Pork chifrijo: fried pork ribs with red bean stew, fresh cabbage salad, pico de gallo, and lime wedges

Breaded mackerel vigorón: boiled yuca, turmeric-pickled cabbage, garlic-lime vinaigrette, fried mackerel, homemade mayonnaise, and fresh lime with cilantro

Plantains with cheese: plantains in orange syrup, gratinéed with a mix of costa rican cheeses, topped with crushed almonds

Pejibaye tamal with stewed hen: hen slow-cooked for over 8 hours, seasoned with costa rican achiote, wrapped in creamy pejibaye masa, and served on a traditional plantain leaf

Garlic butter sea bass: griddle-seared sea bass, served over rustic yellow potato purée with crispy lemon carrots

Achiote chicken: served over green plantain picadillo with curly beet salad

Pork chop: served over seasoned squash purée, accompanied by fire-roasted yellow corn relish

Beef tenderloin with pozol: served over costa rican-style hominy stew, with homemade sweet potato chips and cilantro air

Caribbean seafood cream: creamy coconut and mixed seafood stew, served with fresh white rice and local lime wedges

Rice and beans with fried red snapper: traditional costa rican coconut rice and beans with panamanian pepper, whole fried red snapper, caribbean sauce, and fresh tomato salad

Strawberries & natilla: strawberries in citrus syrup, served over a buttery shortbread with sweet cream

Squash in syrup: slow-cooked ayote sazón in cinnamon and star anise syrup, served with vanilla ice cream

Rice pudding: creamy rice pudding, accompanied by vanilla sponge cake and rum syrup

Mango in honey: slow-cooked mango in syrup, served with seasonal ice cream, caramelized nuts, and curled mango peel

Orange flan: creamy flan made with costa rican oranges, served with syrup and candied zest

Banana cake: homemade banana and walnut cake, served with local banana flambéed in tequila

Casual table: welcome cocktail with liquor, natural beverage, freshly baked pita bread, garlic and herb butter, and roasted carrot dressing

Formal table: welcome cocktail with liquor, natural beverage, toasted homemade bread, and seasonal homemade butter

Festive table: welcome cocktail with liquor, natural beverage, homemade tortilla chips, fresh guacamole, and homemade mayonnaise

Oysters rockefeller: baked with parmesan, garlic, and parsley, served with citrus butter

Tuna tartare: yellowfin tuna with fresh mango, avocado, scallions, and oriental dressing

Tempura shrimp: light and crispy tempura, served with passion fruit butter

Clam & calamari chowder: creamy stew with clams, calamari, diced carrots, and fresh rice

Scallops with mushroom cream: seared and braised in butter, served with a light local mushroom cream

Lobster & hearts of palm pie: creamy lobster and hearts of palm filling, homemade pastry, baked with mozzarella cheese

Garlic butter mussels: roasted in garlic butter sauce, served with baby corn, roasted carrots, and mini carrot salad

Beef tenderloin in red wine sauce: seared to your preference, braised with garlic and thyme, served with yellow potatoes prepared in different textures

Chipotle chicken: griddle-seared chicken breast, served over creamy yuca purée with a cooked mango-chipotle relish

Breaded sea bass: served with sweet potato-orange purée and a costa rican hearts of palm salad

Slow-braised pork ribs: braised for over 8 hours, served in tamarind sauce with cuban-style mojo yuca and local herb salad

Jumbo shrimp salad: sautéed shrimp with fresh tomato and cucumber, caramelized walnuts, roasted scallions in preserves, wild lulo dressing, and fire-roasted corn relish

Orange new york cheesecake: double-layer baked cheesecake over a buttery cookie crust with orange zest

Apple strudel: fried phyllo pastry with caramelized cinnamon apples, served with ice cream

Chilled strawberry & yogurt tart: costa rican yogurt-based tart with homemade strawberry syrup, nutmeg and clove cookie crust, topped with candied almonds

Coffee textures: coffee flan with coffee syrup, served with a glass of costa rican coffee wine

Peanut cake: warm, freshly baked cake made with local peanuts, creamy filling, served over a peanut butter shortbread with vanilla ice cream

Almond torrija: brioche soaked in cinnamon sugar, pan-fried in brown butter, coated in almonds, served with vanilla ice cream