CRUDO

A fresh starter of crunchy cucumbers with a zesty ginger vinaigrette. Caramelized hazelnuts add a sweet touch and a crunchy texture. Ideal for a light start to the meal.

A taco filled with fish, served with shredded red cabbage for crunch. A classic combination of the fish's sweetness and the cabbage's freshness. Traditionally eaten by hand.

Vegetarian mushroom taco, with creamy aioli and chintextle (smoked chili paste). Red cabbage adds texture. A blend of earthy, smoky, and creamy flavors.

An original Brussels sprout topping served with mole negro, a complex, dark Mexican sauce made from chilies and chocolate. Offers a balance between the bitterness of the sprouts and the sweet-spicy richness of the sauce.

Tender octopus taco with tartar sauce. The alliance of seafood and creamy, tangy sauce. A flavorful option with a pleasant texture.

Taco served on a wheat flour tortilla, filled with garlic sautéed shrimp and melted Morbier cheese. A rich and indulgent fusion dish combining Mexican flavors and French cheese.

Folded and grilled tortilla filled with melted cheese and mushrooms. Crispy on the outside and gooey on the inside. A comforting classic.

A unique quesadilla combining tuna and Morbier cheese. The distinctive flavor of the cheese complements the fish in a warm, crispy tortilla.

A crispy fried corn tortilla as a base for a chanterelle mushroom topping. The wild mushrooms provide a delicate earthy flavor contrasting with the crunchy base.

Crispy tortilla topped with fresh red tuna and creamy avocado. A fresh dish playing on textures, similar to sashimi served on a crunchy base.

Triangular pocket of corn dough (masa) filled with mushrooms, served with a spicy and smoky Morita sauce. A traditional, warm, and flavorful Mexican antojito (snack).

Triangle of corn dough filled with beef, served with Morita sauce. Offers a dense and moist texture with a rich meat filling and a spicy sauce.

Raw fish dish cut into thin slices (sashimi/carpaccio style), seasoned with fermented passion fruit. The fruit's acidity lightly 'cooks' the fish while adding an exotic flavor.

Raw seafood marinated in a spicy lime mixture (aguachile). Served with cucumber, very hot habanero pepper, and garlic chips. An explosion of freshness and spice.

Whole or fillet fish, marinated in spices and grilled (often barbecued). Served with creamy rice (meloso) and beans. A hearty and convivial main course with smoky notes.

A thin, crispy fritter (buñuelo) served with lemon mascarpone cream and passion fruit. A dessert balancing crispiness, creaminess, and fruity tang.

A sweet tart made with hibiscus flowers (flor de jamaica). It has a deep red color and a characteristic tangy floral flavor, reminiscent of red berries.