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.
Rib Eye Chicharron Memela
Beef with chocolate
Avocado
Pork tacos
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
CATCH OF THE DAY WITH GREEN MOLE
Fish marinated with garlic oil and lime, pea puree and purslane and amaranth leaves sala
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)
