PICO PICO

A salad that combines texture and health, featuring crispy fried confit pork belly. Paired with quinoa, sweet sweet potato, and seasonal fruits, it offers a rich layering of textures. Dressed with vinaigrette, its sweet and sour notes are refreshing and appetizing.

Featuring local artisan-made 'horseback cheese' with a unique texture. Accompanied by fresh lettuce and intensely flavored pickled tomatoes, drizzled with rosemary oil and crushed nuts for a rich aroma and complex mouthfeel.

A classic South American ceviche. Fresh sea bass is marinated in a tangy 'tiger's milk' sauce, served with red onion and corn. The taste is sour and refreshing, with tender and springy fish.

Rich and smooth chicken liver pâté topped with a clear sherry jelly. The sweetness and aroma of the jelly balance the rich flavor of the pâté, served on crispy bread for a delicate and elegant experience.

Tender roasted asparagus served with a crispy fried poached egg. Break the yolk when eating to mix with the spicy cheese sauce below, creating a rich, smooth sauce that coats the asparagus with full flavor.

Chicken thigh meat skewered and grilled, resulting in tender and juicy meat. The seasoning has a unique Peruvian spice flavor, with an alluring charcoal aroma, making it a meat appetizer perfect for pairing with drinks.

Brussels sprouts fried until slightly charred and crispy on the outside, retaining their sweetness inside. Served with Romesco sauce, which has a nutty aroma and a slightly smoky, sweet, and spicy flavor, creating a rich texture.

Homemade Merguez sausage, a blend of lamb and pork, rich in spices with a hint of heat. Served with a refreshing couscous salad, the freshness of tomatoes and mint balances the robust flavor of the sausage.

Golden crispy freshly fried French fries. The highlight is the accompanying green chili aioli, which has a creamy texture with a distinct spicy kick, making them highly addictive and perfect for sharing.

Octopus leg, slow-cooked then grilled, resulting in a tender, non-chewy texture with a charred aroma. Served on a bed of smooth mashed potatoes and accompanied by a smoked chili salsa, creating distinct layers of flavor.

Crispy on the outside and tender on the inside chicken wings coated in North African Harissa hot sauce. The flavor is spicy with a rich aroma of spices, making it a flavorful fried appetizer.

Fresh white shrimp quickly stir-fried with craft ale and various herbs. The maltiness of the beer and the mild spiciness of cayenne pepper infuse the shrimp, creating an aromatic dish perfect for pairing with beer.

Selected Taiwanese pork tail, confited to soften the gelatinous texture, then fried until the skin is crispy. The meat is tender and rich in collagen. Served with pickled vegetables to balance the richness, offering a unique flavor.

A variety of fresh mushrooms quickly stir-fried over high heat with brandy for aroma. The rich garlic and wine flavors intertwine, with juicy and plump mushrooms, a classic Western hot appetizer.

Selected Black Feather Chicken with firm, sweet flesh, marinated with a special blend and then roasted. Served with exotic South American sauce and sweet caramelized corn sauce, the skin is crispy and the meat is tender.

Veal shank slow-cooked for an extended period, resulting in extremely tender meat that almost melts in your mouth. Served with the deep flavor of a concentrated red wine reduction and the mellow texture of creamed baby bok choy, this is a traditional and hearty main course.

Selected USDA Prime ribeye cap, rich in marbling. The grilling process enhances its rich aroma and tender texture, complemented by a special South American sauce for added flavor.

The prized 'Spinalis Dorsi' cut, also known as the ribeye cap. It boasts a tender texture and rich juices, considered a prime cut of steak, enhanced by simple grilling to showcase its premium quality.

Pork shoulder marinated with salt koji to tenderize the meat and enhance its umami. After grilling, it's served with a special smoked spicy pineapple sauce, offering a sweet and sour fruitiness with a hint of smoky spice that cuts through richness and provides a unique flavor.

Sea bass skin pan-fried until golden and crispy, while the flesh remains delicate and tender. Served with North African Chraimeh sauce, which has a tangy flavor of tomatoes and spices that enhances the fish's freshness.

Spanish rice infused with the essence of fish stock and saffron, with distinct grains. Topped with abundant seafood such as squid, shrimp, and clams, each bite is full of oceanic freshness.

Black paella simmered with squid ink, rich and savory. Topped with assorted seafood and garlic aioli, mixing it in enhances the smooth texture and aroma.

Using hollow bucatini pasta to capture more sauce. Served with Italian pancetta and a rich tomato sauce, finished with savory pecorino cheese. The texture is chewy and the flavor is rich.

A chocolate cake made without flour, with a dense and smooth texture like dark chocolate. It has a molten center when cut, paired with cold vanilla ice cream, creating a contrast of hot and cold with a balanced bittersweet flavor.

A traditional Spanish dessert, primarily made with almond flour, containing no wheat flour. The cake is moist and fluffy, with a subtle hint of cinnamon and fresh citrus notes, offering a simple yet elegant flavor.

Smooth panna cotta combined with the sweet aroma of local winter melon sugar. Served with a sweet and sour pineapple sauce and a hint of Pisco for flavor, garnished with fermented purple cabbage and cashews, creating a highly creative and rich layering of textures and flavors.