OUR CUISINE
RETURNING TO THE ROOTS
This menu, created by chef Jaime Rodríguez from the Celele restaurant, celebrates the popular cuisines of the world from a conscious and plant-based perspective, honoring the producers, the land, and the biodiversity of Colombia. The absence of animal proteins inspires us to explore the richness of the territory and turn vegetables into the true protagonists, returning to the basics of food with a vision set on the future.
COCONUT VICHE
CEVICHE
Mango viche, green papaya, guatila, watermelon gazpacho, rum vinegar, coconut foam, and lemongrass oil.
CONTAINS
- N/A
$34,000 COP
MUSHROOM AND SESAME CEVICHE
Candied mushrooms, grilled portobello, and crispy oyster mushrooms in a traditional tiger’s milk made with Sabanero sesame and cilantro oil.
CONTAINS
- Seeds/grains
$49,000 COP
VIETNAMESE CÉSAR SALAD ROLLS
Romaine lettuce hearts, crispy artisan focaccia, and mature cheese from the Alquímico farm, wrapped in rice paper. Served with homemade Caesar dressing. (2 units)
CONTAINS
- Gluten
- Dairy
- Egg
$34,000 COP
ANDEAN CORN ESQUITES
Tender corn boiled in vegetable broth, corn cracklings, and smoked coastal whey. Tajin made with Alquímico farm chili peppers and lacto-fermented mandarin lime.
CONTAINS
- Spicy
- Dairy
- Nuts
$40,000 COP
YUCA CARIMAÑOLAS
Typical fritter from the Caribbean Coast, made with yuca, filled with cheese paté from the Alquímico farm, accompanied by corozo and blackberry chutney.
(3 units)
CONTAINS
- Dairy
$26,000 COP
OREJERO
FALAFEL
Falafel prepared with orejero, a variety of seed from the Caribbean tropical dry forest, accompanied by sweet chili harissa and buffalo yogurt and moringa tzatziki. (3 units)
CONTAINS
- Dairy
- Egg
$34,000 COP
PLANTAIN PEEL BARBECUE TAQUITOS
Corn tortillas with plantain peel in barbecue sauce, chopped red onion, fresh cilantro, avocado, and peanut macha sauce. (3 units)
CONTAINS
- Spicy
- Nuts
$35,000 COP
EGGPLANT PASTRAMI SHAWARMA
Eggplant from the Montes de María, cured in Arab spices and smoked. With millo tabule, garlic sauce and roasted tahini, wrapped in pita bread. Served with yucca chips and Amazonian tucupí aioli.
CONTAINS
- Gluten
- Dairy
- Spicy
$40,000 COP
MUNGO BEAN
BURGER
Mungo bean burger with pumpkin seed cream, sweet chili ketchup, roasted tomato, and homemade Caesar dressing. Accompanied by yucca chips and Amazonian tucupí aioli.
CONTAINS
- Gluten
- Dairy
- Egg
$45,000 COP
ARTISAN CHEESE BOARD 100% COLOMBIAN
Cheeses from the Alquímico farm: alpine cow’s cheese, with fine herbs, alpine goat cheese, and aged cheese, with red onion chutney, almond crumble, uchuvas, olives, and loaf bread.
CONTAINS
- Gluten
- Dairy
- Nuts
$58,000 COP
FRIED COSTEÑO CHEESE
Fried costeño cheese with pineapple and topito pepper jam, babaganush, and edible flowers grown at the Granitos de Paz Foundation.
(3 units)
CONTAINS
- Dairy
$35,000 COP
NATIVE FRIED POTATOES WITH KIMCHI CHIMICHURRI
Variety of native potatoes from Nariño and Boyacá, with cabbage kimchi chimichurri and rooftop herb aioli, oregano, cilantro cimarrón, and purple basil, grown in gardens in the Olaya Herrera neighborhood.
CONTAINS
- Dairy
- Low spice
$23,000 COP
KALE PESTO STUFFED AREPITAS
Negrito corn arepas, grown in the Zenú indigenous reservation, filled with pesto made with kale, cashew nuts, and tofu.
(3 units)
CONTAINS
- Nuts
$26,000 COP
typical sweets
OUR DESSERTS
NEGRONI
CAKE
Dessert inspired by the classic Negroni cocktail: orange sponge cake, Campari fluid gel, vermouth sorbet, and gin cubes.
CONTAINS
- Gluten
- Egg
$25,000 COP
PLANTAIN, CASHEW, AND COFFEE CAKE
Ripe plantain cake with cashews and prunes, served with vanilla ice cream, mascarpone cheese cream, caramel sauce, and coffee liqueur.
CONTAINS
- Gluten
- Nuts
- Egg
$27,000 COP
