Galia par Maxim Godigna

Raw fish marinated in fresh citrus juice. Tender and refreshing texture with a bright acidity. Served cold as a starter.

Rich and creamy duck foie gras flavored with rum. Melting and creamy texture with sweet and savory notes. Served with fruity accompaniments.

Creamy vegetable soup prepared with seasonal ingredients. Smooth and comforting texture. Served hot.

Corn dough dumplings stuffed with seasoned poultry, typical of Venezuelan cuisine. Soft texture on the outside and flavorful on the inside. Served with avocado sauce.

Tender roast pork flambéed with Brazilian sugar cane eau-de-vie. Rich and slightly caramelized flavors. Served with a creamy lemon risotto.

Fresh fish of the day prepared according to the chef's inspiration. Delicate texture and flaky flesh. Accompanied by a smooth puree and crunchy seeds.

Premium quality Galician beef steak, known for its intense marbling. Deep meat flavor and juicy texture. Served grilled with South American garnishes.

Special off-menu dish that changes regularly. Ask your server for today's ingredients and preparation.

Signature dessert blending rich salted butter caramel and coconut. Creamy and sweet texture. Can be served without coconut upon request.

Fusion dessert combining the creamy texture of cheesecake and the coffee-cocoa flavors of tiramisu. Rich, smooth, and indulgent.

Selected cheese with a caramelized crust, served with a sweet banana compote. Mix of savory and sweet flavors.