with feta cheese and “pomegranate rain”

spinach, mozzarella, raisins and bechamel

on pea puree

with katsuobushi flakes and tomato and orange hot sauce

with homemade tomato jam and homemade quince

“Cecina” from León

with tomatoes and red roasted peppers and oil infused with garlic and basil

with Peruvian creole and homemade tartar sauce

with roe, capers, avocado and huancaína hot sauce

arugula, red cabbage, season fruit with ginger and honey dressing

Glazed Bacon with soy sauce and aromatic spices oriental style

emulsified on cream milk and oregano with parmesan cheese sauce