El Cafetal

Traditional pork sausage, grilled and flavorful. It has a firm texture and a rich, slightly spicy taste. Served with a corn cake (arepa) to accompany.

Crispy corn dough turnovers, filled with a soft mixture of meat and potatoes. Frying gives a golden and crunchy texture. To be enjoyed with the typical sauce (aji) to enhance the flavor.

Fried pork belly piece until the skin is very crispy and the meat is tender. It is a rich, salty, and flavorful dish. Often eaten with fingers or accompanied by arepa.

Shrimp marinated in a tangy red sauce made from lime and tomato. Fresh and light texture with the crunch of onions. Enjoyed cold, often with crackers or corn.

A fresh mixed salad, varying according to the day's ingredients. Light and crisp, ideal for starting the meal.

Fried cassava sticks accompanied by crispy breaded shrimp. Cassava has a dense, starchy texture similar to potato but more fibrous. To be dipped in the sauce.

A flavorful and comforting fish broth. Pronounced marine taste, often enhanced with herbs and vegetables.

Large green plantain cake, fried twice to be very crispy. Topped with melted cheese and an onion tomato sauce (hogao). A mix of crunchy and soft textures.

Lunch formula including a soup of the day and a main course. A complete and traditional meal.

Complete lunch formula with soup, main course, and a drink. Ideal for discovering homemade cuisine.

Menu adapted for children with a chicken dish, a side dish, a drink, and a dessert. Simple and popular with younger ones.

Generous dish consisting of an arepa (corn cake) filled with shredded beef in sauce. Served with egg and tomato. Flavorful and typically Venezuelan/Colombian.

A very hearty traditional soup, a type of stew with tubers (cassava, potato) and meat. The broth is rich and flavored with cilantro. Served with rice and avocado on the side.

A large breaded and fried meat cutlet (pork or chicken), very thin and crispy. Served with generous side dishes like rice and plantain. A classic from Cali cuisine.

The quintessential Colombian national dish, extremely hearty. It combines beans, rice, minced meat, chorizo, chicharron (fried pork), fried egg, avocado, and plantain. An explosion of flavors and textures.

Beef flank steak slow-cooked until very tender, topped with a Creole sauce (criolla) made from tomatoes and onions. Served with rice and plantain. Rich in flavor.

Whole fish (usually tilapia) fried until golden brown and crispy. The flesh remains tender inside. Served with rice and patacones (fried plantain).

Beef liver sautéed in tomato sauce and onions. The liver is cooked to be tender and flavorful. Served with classic Colombian side dishes.

Grilled chicken fillet, simple and healthy. Served with rice and plantains. Tender and lightly browned.

Fried ripe plantain. It is sweet, soft, and sweet, with a dark golden color.

Slices of green plantain, fried, mashed, and then re-fried. Salty and crispy like thick chips.

Portion of white steamed rice, a basic accompaniment to Latin dishes.

Classic fried potatoes.

Small white corn flour cakes, grilled or fried. Crispy on the outside and soft on the inside, with a neutral corn flavor.

Egg, usually served fried or sunny-side up.

Slices of fresh avocado, adding freshness and creaminess.

Colombian brandy made from sugar cane, flavored with anise. Usually drunk neat as a shot.

Cuban cocktail made with rum, fresh mint, lime, sugar, and sparkling water. Refreshing and sweet.

Brazilian cocktail made with cachaça (cane alcohol), lime, and sugar. Potent and tangy.

Creamy cocktail made with rum, pineapple juice, and coconut milk. Sweet and fruity.

Irish cream liqueur, rich and creamy with notes of chocolate and coffee.

Italian vermouth, wine flavored with herbs. Available in red (sweet), white (dry or sweet), or rosé versions.

Blended Scotch whisky, known for its smoothness and notes of honey and fruit.

Mexican agave-based alcohol. Herbal and peppery taste, often drunk as a shot with salt and lime.

Popular blended Scotch whisky, light and easy to drink.

Classic French aperitif made with white wine and cassis cream. Sweet and fruity.