Classic French onion soup, with onions well-cooked in red wine and beef bone broth. A cheese toast crowns it as it passes through the oven. A staple of our menu since our beginnings in 1995.

$9.000

Homemade, served with toast. Prepared with pork meat, chicken giblets, ham, and seasonings.

$10.000

This classic Peruvian ceviche features fresh corvina marinated in a zesty leche de tigre (citrus-based marinade) with red onions, and served with crunchy Andean toasted corn known as "canchita."

$12.000

Duck leg cooked in its own fat (confit). It is preserved and, upon serving, roasted in the oven to render excess fat and crisp the skin, then drizzled with a sweet and sour sauce and green peppercorns.

$16.000

Grilled fillet in concentrated beef sauce, red wine reduction, topped with a slice of homemade pâté.

$14.000

One of our flagship dishes, a generous poached sea bass, in its whipped butter sauce, avocado, and shrimp.

$14.000

The squid ink turns the white rice black and flavorful. Thus, this rice dominates its oceanic guardians, squid rings, scallops, and shrimp, in a sensory dance of coconut milk, ginger, and chives.

Mas que un plato, es una experiencia gastronómica.

$16.900

A French classic, chicken in red wine, with mushrooms, bacon, and pearl onions.

$12.000

Front lamb shank, cooked in beer and cilantro reduction.

$14.000

Beef slowly cooked in white wine reduction, mushrooms, and pearl onions.

$14.000

Tagliatelle with cream, smoked salmon, chives, and chervil. Optional Reggianito cheese.

$14.900

Grilled Reineta bathed in clarified butter, with toasted almonds and capers.

$12.000