In our kitchen we prepare mouth-watering dishes fundamentally of the Venezuelan gastronomy.  

In our home we made two gastronomic festivals of high class Venezuelan food under the auspices of the Centro de studios Gastronomicos - CEGA and the Yaracuy University - UNEY. These two important experiences are oriented to the dissemination of the Venezuelan food. 

Our cuisine includes dishes such as the pabellon criollo and the delicious black roast with papelón, and rich desserts as delicious a peach cobbler, dulce de leche, papaya and quesillo among others. Salads, soups, pasta and other international dishes make up the gastronomic offer that our chefs skillfully prepare and serve from Monday to Saturday from 8 am until 9: 30 pm and Sunday until 5: 30 pm.

Breakfast                   

Perico with cheese: between various options, We have the perico (ripe tomato, chives, coriander and a touch of pepper) accompanied with grated mozzarella cheese and two delicious baked arepas. Without a doubt, a great way to start the day. 

Typical Venezuelan breakfast (Desayuno criollo): the succulent desayuno criollo consists of black beans and a delicious shredded beef, prepared with a homemade touch, grated goat cheese and two exquisite baked arepas.

Soups and salads 

Chicken and beef stew (Cruzado de pollo y res): Traditionally for Sundays we prepare a tasty soup of beef and chicken, alongside vegetables, constituting one of the most coveted dishes of the week-ends. 

Onion soup: prepared at the moment this soup is a gastronomic delight. Its traditional recipe is composed of a substantive meat broth, with parmesan cheese and fresh slices of artisan bread.

Momentos Salad (Ensalada Momentos): is a balanced combination of fresh lettuce, tomato, cucumber and onion with steamed vegetables, carrots, broccoli, cauliflower, Zucchini and a special House dressing.

Salad temptation: Apple, goat cheese, celery, lettuce, tomato, black olives and house dressing. Is the preferred choice of those who want to eat light but balanced.

Main dishes

Black Roast: the Inn is famous for this dish, served with white rice, delicious plantains with syrup and fresh mixed salad. This exquisite dish has been with us since the beginning. 

Hake (fish): grilled with a bechamel sauce and parmesan cheese, this option of our menu satisfies the most demanding palates. Join with two contours of your preference. 

Vermicelli: This pasta, cooked “al dente" comes with fresh mushrooms, tomatoes, onions, parsley and oregano. The freshness of our ingredients is the perfect complement to this exotic combination of flavors. 

Loin Caprese:  one of our most popular dishes here in “momentos” is the loin Caprese.  Grilled medallions covered with a mixture of fresh tomatoes goat cheese, basil, oregano and olive oil. Choose the contours of your preference. 

Pabellon CEGA style: pabellon criollo is served CEGA style. Its ingredients are placed in layers in a tower, at the top there are some Sliced plaintains (tajadas) and mango chutney in the middle. By itself does not require other contours, however there are those who ask for a couple of arepas to accompany it.

Desserts 

Tres Leches: a delicate combination of condensed milk, evaporated milk and milk with a light touch of rum, cream covered with fine strands of caramel, this sensational dessert simply a delicacy on the palate. 

Quesillo: a touch of nutmeg, grated lemon, rum and a totally artisan preparation, gives to our quesillo a that little touch that makes this one of the favorite desserts for all the Venezuelans. 

Marquise: a fluffy bizcocho, almonds liqueur and toasted almonds flakes are part of the delicious cake. There is no diet capable of resisting this temptation.