Meet our

Menu

Chef José Manuel Baños adds his personal touch to every element in the kitchen, creating a menu that encompasses local ingredients that evolve to unique interpretations.

MOLOTE ISTMEÑO

Fried plantain (5 pcs) served with a red wine sphere and accompanied by heavy cream and a goat cheese biscuit

RIB EYE CHICHARRON MEMELA

Handmade thick tortilla mammal topped with red or green salsa, melted quesillo and fried Rib Eye (crunchy)

THE 12 LEGS OF THE OCTOPUS

Octopus boiled with onion and bay leaves served with by pork leg terrine, red onion, fresh oregano, cauliflower, serrano chili, carrot jelly and pickled chilis

NOODLE SOUP

Homemade noodles prepared a la minute with a beef stock base and tomato puree, served with spheres of liquid quesillo (we recommend you eat the cheese spheres whole)

TROUT

Grilled trout filet with pomace mojo and chili water served with piojito, trout chicharrón, baby squash, purée and the trouts broth

FISH IN GREEN SAUCE

Grilled fish filet served on a bed of purslane and green salsa with charales, fine olive oil powder, fried fish roe (smooth) and charbroiled nugget

PORK TACOS

Piglet terrine cooked at a low temperature served atop fresh homemade corn tortillas and coupled by creamy avocado and roasted onion with slices of chili.

PORK BELLY WITH COLORADITO

Puree of red fruits (Hibiscus, Jiotilla, strawberry, beet) milk and butter baked with creamy avocado, pepita, radish puree and red coli

BUÑUELO WITH QUESILLO MOUSSE

Traditional mini donut served with cheese mouse, caramelized almond, fresh fruit jam and topped with nougat macaroon and cafe de olla ice cream with a kick (mezcal)