Chef Luis Ramón Morillo Arcila

White fish ceviche with passion fruit tiger's milk and cancha corn

Tuna croquettes with roasted garlic aioli

Toasted octopus with garlic confit and avocado emulsion

Plantain chips with mahi-mahi tartare and goldenberry emulsion

Shrimp and mango salad with passion fruit vinaigrette

Daily catch tiradito with yellow chili and cilantro oil

Caribbean-style seafood soup with coconut milk

Fish al pastor tacos with grilled pineapple and avocado sauce

Mahi-mahi fillet with yuca purée and culantro mojo

Fried red snapper with purple cabbage slaw and plantain tostones

Creamy shrimp rice with artisanal chorizo and saffron

Fresh pasta with seafood sauce and roasted tomato reduction

Suspiro limeño with a touch of dark rum

Coconut and caramelized pineapple tart

Passion fruit ice cream with almond crunch

Corn cake with fresh cheese cream

Fresh Oysters with Lemon and Basil Vinaigrette

Tuna Tartare with Citrus Emulsion and Capers

Burrata with Parma Prosciutto and Acacia Honey

Mini Focaccia with Truffle and Parmesan Cheese

Roasted Tomato Soup with Basil and Extra Virgin Olive Oil

Artichoke Salad with Pecorino Cheese and Lemon Vinaigrette

Ricotta and Spinach Ravioli with Butter and Sage Sauce

Grilled Octopus with Chickpea Purée and Smoked Paprika

Beef Fillet with Chianti Wine Reduction and Truffle Mashed Potatoes

Seabass in Lemon Butter Sauce with Asparagus Risotto

Milanese Osso Buco with Gremolata and Creamy Polenta

Fettuccine with Lobster and Saffron Cream Sauce

Amaretto Tiramisu with Pure Cocoa

Mascarpone Tart with Caramelized Figs

Lavender Panna Cotta with Acacia Honey

Artisan Hazelnut Ice Cream with Almond Crumble

Fresh mussels with passion fruit caviar and yuzu emulsion

Red tuna carpaccio with sesame emulsion and white truffle

King crab toasts with avocado foam and sweet chili

Miso and passion fruit glazed langoustines on crispy yuca

Blue crab salad with mango pearls and seafood foam

Salmon tiradito with dry white wine reduction and cilantro oil

Lobster bisque with coconut and ginger foam

Crab-stuffed ravioli with butter and sage sauce

Red snapper with nut crust, artichoke purée, and vanilla oil

Grilled lobster with fine herb butter and creamy saffron rice

Papillote-cooked sea bass with sea urchin butter and steamed vegetables

Caribbean lobster risotto with seafood reduction and black truffle oil

Chocolate soufflé with aged rum reduction and vanilla cream

Tropical pavlova with passion fruit meringue and exotic fruits

Coconut crème brûlée with cane caramel and cocoa crunch

Pistachio ice cream with soursop reduction and almond crumble

Shrimp ceviche with coconut tiger's milk and plantain chips

Corn empanadas stuffed with lamb and smoked cheese

Eggplant rolls with ricotta and cilantro pesto

Mini arepas filled with garlic octopus and yellow chili emulsion

Pejibaye soup with crispy cheese and truffle oil

Fresh hearts of palm salad with avocado and tamarind vinaigrette

Tuna tartare with pickled chili and crispy rice

Beef carpaccio with mustard emulsion and capers

Duck breast with red fruit sauce and cassava purée

Honey-glazed pork loin with squash purée

Grilled fish with mango chimichurri and spiced quinoa

Slow-cooked beef ribs with cacao sauce and roasted vegetables

Artisan coffee ice cream with cacao cookie

Warm chocolate tart with guava ice cream

Suspiro limeño with fresh fruits and passion fruit reduction

Mango and ginger cheesecake with almond crumble

Plantain toston with Creole guacamole and fresh cheese

Heart of palm and mango ceviche with yellow chili

Fried arepitas with hogao sauce and coastal sour cream

Corn and smoked cheese soup

Heirloom tomato salad with avocado and passion fruit vinaigrette

Cassava toast with bean cream and pico de gallo

Grilled chicken with fresh herb chimichurri and sweet potato purée

Pabellón Criollo (black beans, rice, shredded beef, and ripe plantain)

Tilapia in a coconut crust with pigeon pea rice

Coffee and cocoa flan

Passion fruit tres leches

Churros with dulce de leche and cinnamon