Plantxa

An original ceviche prepared with marinated raw veal cheek. Served with a tangy 'leche de tigre' and aji amarillo pepper for a Peruvian spicy touch.

Cuttlefish dish with artichoke. The whole dish is enhanced by huacatay, an aromatic Andean herb with notes of mint and citrus.

Tender piece of beef served with a criolla sauce (hogao). Accompanied by a sweet cassava emulsion and flavored with annatto (achiote).

A variation of veal ceviche enhanced with bottarga for an intense iodized flavor, spiced up by aji amarillo pepper.

Crispy cooked green asparagus, served with a light mousseline sauce. Finger lime provides explosive bursts of acidity in the mouth.

Fresh oysters enhanced with jalapeño pepper and green apple for freshness. Accompanied by a salad of small grenaille potatoes and seaweed.

Melting confit sardine served with ajo blanco (cold almond-garlic soup). Garnished with herb emulsion and crunchy radishes.

Turbot fillet accompanied by a rich, flavorful XO sauce. Served with confit potatoes, a smoky creamy element, and pickles for acidity.

Premium poultry served with spring vegetables. The peanut sauce and rocoto pepper add an exotic touch, contrasting with classic peas.

Vegetarian dish in puff pastry filled with seasonal vegetables. Topped with a butter sauce infused with verbena and mild spices.

Poultry prepared in an spinach crust, served with coral lentils enriched with Bellota ham. Served with a red wine jus and an original touch of salted praline.

Roasted noble fish, served with Swiss chard and a kohlrabi vegetable risotto. Accompanied by a sweet and sour red cabbage condiment.

Beef dish served with a layered potato gratin (mille-feuille), lacquered with an original hay-infused jus for an herbaceous note.

A comforting red onion soup in a chicken broth. Topped with a flavorful emulsion of toasted bread and parmesan.

A light cheesy interpretation in the form of a Camembert emulsion, served with honey, walnuts, and crispy croutons.

A refreshing frozen dessert (trou normand style) with Latin flavors. Cactus-lime sorbet drizzled with mezcal.

Indulgent dessert for chocolate and coffee lovers. A play on textures between the mousse, ice cream, and rich sauce.

Fruity and fresh dessert highlighting strawberries. Accompanied by herbaceous notes of tarragon and citrus.

Chocolate and praline cake combined with the exotic sweetness of coconut mousse and the zest of lime.

Tartlet filled with strawberries and vanilla cream flavored with verbena. Enhanced by a strawberry-passion fruit compote.

Smoky and fruity cocktail based on pomegranate gin and mezcal, lengthened with tonic and grapefruit.

Exotic popular cocktail with vodka and passion fruit, served with a dash of Champagne.

A characterful cocktail mixing Cointreau orange liqueur and the smoky taste of Mezcal, balanced by lemon.

Bright blue cocktail based on vodka and curaçao, refreshing and lemony.

A variation of the French 75. A sparkling and elegant mix of gin, lime, and Champagne.

A powerful classic combining gin, vodka, and the French aperitif Lillet Blanc.

Iconic South American cocktail with Pisco, creamy thanks to egg white and tangy.

Energizing coffee and vodka cocktail, perfect at the end of a meal or as an aperitif.

Wheat beer, generally cloudy with fruity and spicy notes.

Light, low-fermentation blonde beer, lively and refreshing.

West Coast style India Pale Ale. Bitter, with pronounced hop aromas (citrus, pine).

Very dry organic cider (extra brut), low in sugar with a strong apple expression.