CHEF´S CHOICE
Creole cornbread, with Paipa cheese, baked and served with
butter made from big-bottomed ants.
LA BOLSA DE CUMBAL
Corn cob broth, grilled oyster, rolled native potato, ocas*, majuas*, mellocos*, and pickled ullucos*.
(*Some types of Andean tuber)
$38.000
FINZENÚ
Cured pota squid over bean ceviche, slices of apple banana, fried coastal cheese, and broth of tamarind and clitoria flower.
$39.000
RECORRIDO EN TRES REGIONES
Rice arepa with Santander-style ‘hogao’ (a type of Colombian sauce) on a creamy potato and carantanta base; both made from native potatoes.
$32.000
Texturas de patilla
Watermelon-textured slices with pearled barley, crispy lentils, Swiss chard, apple banana bocadillo bells, and tiger’s milk made from creole corn.
$32.000
CASORIO DE TRES TRIBUS
Beef heart tartare with cured egg yolk, guava gel, and caramelized curd. Served with puffed rice and turmeric.
$39.000
LA CHAGRA
Thin slices of lamb with its jus, over white chocolate mole, cauliflower, and peas. Served with Toasted quinoa, Crispy corn and Swiss chard stems.
$65.000
CULTIVO DE PAPA CHAUCHA
Mushroom creamy rice, with grilled chicken. Served with native potato filled with coastal cheese and wild rice with peas.
$49.000
SOMBREROS VUELTIAOS
Cappellettis filled with Cartagena-style black beef, covered in sauce of three Sabana cheeses. Titoté air and bread crumbs with tomato.
$45.000
LA PESCA DE HOY
Fresh fish, seared in citrusy honey with huacatay´s curry. Sucre long bean and peas, with steamed cassava and a cloud of Paipa DOC cheese.
$69.000
GRAN CHULETÓN DE RES
Juicy, 1.5-kilogram imported beef cut, served with its own glaze. Served with confit native potato with Cape gooseberry.
$270.000
MI NONA
Leaf cheese cake with Veleño guava jelly, hibiscus and trinitaria flowers, homemade yogurt with citrus scent, and candied stone leaf.
$35.000
FLORA DE PÁRAMO
Miso cream, sponge cake made with native potatoes, topped with chocolate soil and ash ricotta, served with chocolate and apple foam. Cape gooseberry granita.
$37.000
CUCA SANTANDEREANA
Cuca biscuit powder, coastal cheese, and creamy milk with ‘orejero’ cheese. Melon-cucumber marinated in Lillet Blanc aperitif.
$35.000
LA PALESTINA
Santander-style churros with feijoa and black lime cream. Chocolate foam with lemongrass oil.
$35.000
TRICOLOR
Pickled green mango and dehydrated ripe mango, chachafruto. Coconut granita with celery and basil chlorophyll, with turmeric oil.
$35.000
HOURS
- Monday to Saturday from 12pm to 4pm – 6pm to 10pm.
LOCATION
- Calle 71 # 5 – 34, Bogotá