Chef Luis Ramón Morillo Arcila

Octopus and shrimp ceviche with soursop and limo chili

Toasted langoustines with cilantro and chipotle emulsion

Blue crab tartlet with avocado cream and fresh sprouts

Crispy calamari tempura with tamarind and ginger mayo

Lobster salad with pears, walnuts, and aged mustard vinaigrette

Sea bass tiradito with golden berry tiger's milk and pomegranate

Pumpkin cream soup with garlic shrimp and crispy yuca

Peruvian causa with octopus, yellow chili, and black olive powder

Herb-crusted sea bass with coconut and turmeric risotto

Seafood zarzuela with bisque broth and saffron

Salmon fillet with sweet plantain purée and passion fruit sauce

Garlic langoustines with mushroom quinotto

Passion fruit and white chocolate mousse with cocoa crunch

Guava cheesecake with rum reduction

Coconut flan with panela caramel sauce

Artisan cheese ice cream with red fruit reduction

Classic Bruschetta: Artisan bread with tomato, garlic, basil, and extra virgin olive oil

Mozzarella-Stuffed Arancini: Saffron risotto croquettes with melted cheese

Zucchini Carpaccio with Parmesan Cheese and Toasted Almonds

Minestrone Soup: Seasonal vegetable broth with beans and pasta

Caprese Salad: Fresh tomatoes, mozzarella, and basil with balsamic reduction

Spinach and Ricotta Frittata: Italian-style baked omelet with fresh herbs

Pasta with Genovese Pesto: Fresh basil, garlic, parmesan cheese, and pine nuts

Classic Bolognese Lasagna: Beef ragu and homemade tomato sauce

Mushroom Risotto: With parmesan cheese and a touch of white wine

Traditional Tiramisu

Vanilla Panna Cotta with Berry Sauce

Sicilian Cannoli filled with Ricotta and Candied Orange

Tuna Tartare with Avocado Emulsion and Purple Yuca Chips

Crispy Pork Belly Arepitas with Guasacaca and Smoked Cheese Foam

Octopus Carpaccio with Passion Fruit Vinaigrette and Local Cilantro

Corn Empanadas Stuffed with Lobster and Mandarin Lime Aioli

Seafood Soup with Coconut Milk, Turmeric, and Panamanian Chili

Palm Heart, Green Mango, and Shrimp Salad with Tamarind Dressing

Corvina Tiradito with Aji Amarillo, Mango, and Passion Fruit Pearls

Braised Pork Terrine with Guava Chutney and Crispy Plantains

Whole Grilled Red Snapper with Fresh Herb Mojo and Truffled Yuca Purée

Beef Tenderloin with Local Spice Crust and Drip-Brewed Coffee Reduction

Seabass in Crab Butter Sauce with Pejibaye Risotto

Braised Lamb with Spices and Cane Honey, Served with Sweet Potato Purée and Asparagus

Costa Rican Cocoa Mousse with Almond Crunch

Artisan Soursop Ice Cream with Spiced Rum Reduction

Passion Fruit and Mango Tart with Ginger Meringue

Coconut Soufflé with Caramel Cream and Rum

House Chifrijo: Crispy pork belly, tender beans, pico de gallo, and rice

Tostones with Creole Sour Cream: Fried green plantains with coastal-style sour cream sauce and cilantro

Traditional Tilapia Ceviche: Citrus-marinated tilapia with red onion, sweet pepper, and toasted corn

Black Bean Soup with Poached Egg: Black bean broth with local spices and corn toast

Country Salad: Fresh lettuce, tomato, fresh cheese, avocado, and passion fruit vinaigrette

Potato and Artisan Chorizo Hash: Served with homemade tortillas

Traditional Casado: Rice, beans, sweet plantains, fresh salad, and beef in Creole sauce

Garlic Tilapia: Served with yuca purée and sautéed vegetables

Chicken in Achiote and Coconut Sauce: Served with cilantro rice and white beans

Coconut and Caramel Flan

Three-Milk Cake with Drip-Brewed Coffee

Papaya Sweet with Fresh Cheese

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