Our Menu

Passion fruit juice, pineapple, lime, gin, grenadine and blue curaçao.

Tequila, white triple sec, passion fruit, pineapple and ginger.

Vodka, blackberry, cherry and Isabella grape.

Whisky, ginger, tonic water, ginger ale and lime.

Rum, watermelon, mint and lime.

Typical platter of fried red snapper served with titoté coconut rice, house salad and patacones.

Sea bass fillet prepared your way, served with titoté coconut rice and patacones.

Traditional beef "posta" in a sweet dark-sauce reduction, served with titoté coconut rice and candied plantain.

Fried red snapper in a coconut-milk seafood reduction, served with titoté coconut rice, house salad and patacones.

Fried red snapper in a coconut and vegetable reduction, served with titoté coconut rice and patacones.

Typical Spanish mackerel platter served with titoté coconut rice, house salad and patacones.

Calamari marinated with salt, pepper and lime, panko-breaded, served with patacón. Main course.

Shrimp bathed in garlic sauce, served with patacón. Main course.

Shrimp marinated with salt, pepper and lime, panko-breaded, served with patacón. Main course.

Sea bass fillet baked al cartoccio, scented with rosemary and vegetables.

Salmon fillet prepared your way, served with titoté coconut rice and patacones.

Fish soup with vegetables in coconut milk, with cassava, yam, plantain and a portion of the day's fresh-caught red snapper.

Fish soup with vegetables in coconut milk, with cassava, yam, plantain and a 400 g portion of Spanish mackerel.

Seafood mix sautéed with vegetables and white wine, served with patacón.

Mix of the day's fresh-caught seafood in a coconut cream and milk base.

Lobster in garlic sauce, grilled, thermidor or meunière, served with titoté coconut rice and patacones.

Fettuccine with shrimp in Alfredo or pomodoro sauce.

Soupy rice with seafood mix in lime butter.

Shrimp sautéed with vegetables, served with patacones.

Rice with sautéed vegetables.

Lobster in a coconut-milk seafood reduction, served with titoté coconut rice, house salad and patacones.

Beef tenderloin with sautéed onions, served with rice and patacón.

Fettuccine with mixed vegetables sautéed in olive oil.

Fettuccine with olive oil, white wine, garlic and clams.

Fettuccine in Alfredo or pomodoro sauce with shrimp, octopus and fish fillet.

Grilled chicken breast served with titoté coconut rice, patacones and fresh salad.

Diced sea bass ceviche in leche de tigre and suero costeño, with bell pepper, onion and cilantro, plus avocado and fried ripe-plantain cubes.

Fresh sea bass cubes with shrimp and octopus, bell pepper, onion, avocado and crunchy corn, dressed in lime.

Fresh-caught sea bass cubes, ceviche-style the traditional Peruvian way.

Shrimp in pink sauce with onion, avocado, lime and garlic.

4 fresh king oysters with an onion, lime and garlic aioli, topped with fresh spices.

Sliced octopus in pesto sauce with almonds and Parmesan cheese.

Thin slices of sea bass marinated and scented with olive oil and leche de tigre.

STARTER | 150 g of calamari bathed in garlic sauce, served with patacón.

STARTER | 120 g of calamari marinated with salt, pepper and lime, panko-breaded, served with patacón.

STARTER | 150 g of shrimp bathed in garlic sauce, served with patacón.

Shrimp marinated with salt, pepper and lime, breaded in panko with grated coconut, served with patacón.

Breaded fish cubes marinated with bell pepper, onion, lime and pepper, coated in panko.

Breaded fresh sea bass croquettes, marinated with lime and pepper.

Sharing platter for 4: breaded calamari and shrimp, "al cielo" croquettes, crunchy ceviche, served with patacones.

150 g of grilled octopus glazed in corozo-fruit reduction.

Grilled octopus pieces marinated with lime, salt and pepper, served with patacón.

Breaded fish fillet served with French fries.

Chicken nuggets served with French fries.

Chicken breast served with French fries.

Vodka-based cocktail with tomato, hot sauce, salt and pepper.

Licor 43 and espresso cocktail, garnished with cinnamon.

Glass of red or white sangria with syrup and seasonal fruit.

Vodka, triple sec, lime and cranberry cocktail.

Classic mix of rum and Coca-Cola.

Vodka and espresso cocktail.

Gin, prosecco and lime cocktail.

Cocktail of gin and tonic water served over ice.

Whiskey and sweet vermouth cocktail.

Tequila, triple sec and lime cocktail.

Prosecco, soda and orange cocktail.

Cuban classic made with rum, lime juice, water, ice and sugar, garnished with a sprig of mint.

Whiskey cocktail garnished with cherry and orange.

Mezcal, triple sec and grapefruit liqueur cocktail.

Bucket of 6 beers.

Bucket of 6 beers.

Bucket of 6 beers.

Bucket of 6 beers.

Bucket of 6 beers.

Verdejo grape. D.O. Rueda, Spain.

Chile.

Fruit steeped in house red, white or rosé wine, with gin, tonic and ginger.

Fine amaretto with a superior almond flavor: bitter almonds from four continents infused for at least sixty days.

Deep mahogany rum with hypnotic aromas of toasted honey, Colombian coffee, caramel, dark chocolate and mature oak. Very smooth on the palate, with fudge and sweet coffee notes.

Fine amaretto with a superior almond flavor: bitter almonds from four continents infused for at least sixty days.

Natural sweet mango extract with ice.

Natural green mango extract with ice.

Delicious chilled passion fruit dessert.

Caramel flan with coconut.

Calamari, shrimp and baby squid.

Portion of 4 pieces.

Also known as "plátano pícaro", a Caribbean classic from Colombia and Panama.