Pachamama

Seasoned avocado puree, served with corn chips (nachos) for dipping. A fresh and creamy starter, ideal for sharing.

Fried potato cubes, crispy on the outside and tender on the inside. Served with a spicy tomato sauce typical of Spanish tapas.

Small pastry pockets stuffed with a savory mixture of minced beef and vegetables. Served hot, perfect for eating with your hands.

Dinner set menu allowing you to choose two dishes from the menu: either a starter and a main, or a main and a dessert.

Full menu including a starter, main course, and dessert of your choice from the menu. The complete gastronomic experience.

Raw shrimp marinated in 'leche de tigre' sauce (lime juice and spices). Accompanied by avocado and mango for a sweet and fruity touch.

Crispy sushi rice cakes, topped with fresh avocado, radish, and enhanced by a wasabi aioli and finger lime pearls. Crispy texture and fresh flavors.

Hard-boiled eggs with the yolk worked into a creamy mousse, served with spicy avocado. A spicy twist on the French bistro classic.

Grilled baby purple artichokes, served with aged parmesan shavings and a drizzle of lemon olive oil. Mediterranean flavors and tender texture.

Thin slices of raw sea bass served sashimi-style, accompanied by strawberries and an exotic mango-passion vinaigrette. A delicate, fresh, and fruity dish.

Superior quality Spanish cured ham (Bellota), served with bread rubbed with tomato and olive oil. Rich nutty flavor and melting texture.

Breaded and fried sea bass croquettes, served with paprika mayonnaise. Crispy on the outside and tender on the inside.

Two filled corn tortillas. Choice between marinated chicken with guacamole or vegetarian version with miso confit eggplant.

Lobster medallions served on a crispy corn galette, with guacamole and a fresh vegetable brunoise. A refined blend of textures.

Tender duck fillet lacquered with a sweet and savory mixture of honey and blueberries. Served with small confit potatoes.

Skewers made with the tender 'sot-l'y-laisse' cut of chicken, breaded and served with a fine turmeric carrot puree.

Thin slices of marinated and grilled beef fillet, inspired by the 'crying tiger' recipe. Generously flavored with fresh coriander.

Three grilled lamb chops, served pink with a selection of crisp seasonal green vegetables. Flavorful and juicy meat.

Prized cut of Iberian pork, known for its exceptional tenderness. Grilled and served with an eggplant puree flavored with cumin.

Large grilled beef cut (Picanha) to share, seasoned with balsamic vinegar and soy. Intense meat with a flavorful fat cap.

Large platter of assorted grilled meats: Argentinian beef, chorizo, chicken, and black pudding. Ideal for tasting everything.

Assortment of grilled seafood: white fish, octopus, and prawns. Served with fragrant coconut rice.

Sea bass fillet cooked on the skin, served with an olive oil sauce (vierge sauce), black olives, and artichokes. A light dish with southern accents.

Prawns coated in coconut breadcrumbs and fried. Served with a yellow turmeric sauce and coconut rice. Exotic flavors.

Grilled octopus tentacles, seasoned with smoked sweet pepper (paprika). Accompanied by a creamy carrot puree.

Creamy arborio rice cooked with broth, with fresh green asparagus and parmesan cheese. A rich and comforting vegetarian dish.

Portion of fried potatoes with spicy tomato sauce, suitable for a vegan main course.

Mixture of vegetables and tofu cubes simmered in a creamy coconut milk curry sauce. Fragrant vegan dish.

Assortment of al dente cooked green vegetables.

Fine carrot puree flavored with turmeric.

Roasted eggplant puree seasoned with cumin.

Small potatoes cooked slowly in fat, meltingly tender.

White rice cooked with coconut milk.

Leavened cake soaked in Pisco Sour syrup (pisco and lime cocktail), topped with whipped cream. A Latin variation of rum baba.

Fresh Gariguette strawberry salad, served with a verbena-scented cream and meringue pieces for crunch. A fresh and light dessert.

Layer of crispy puff pastry and vanilla pastry cream, served with salted butter caramel sauce. Indulgent and classic.

Choux pastry filled with pistachio ice cream and topped with hot chocolate sauce. Sprinkled with pistachio crunch.

Salted butter shortbread cookie filled with yuzu and basil lemon cream. A perfect balance between buttery, acidic, and herbaceous.