Gastronomy
Main dishes:
• Corbullón grouper. (fish)
• Chupe of chicken.
• Cream of peas with cilantro pesto.
• Cream of pumpkin in a mandarin and brandy sauce (Scanone).
• Cream of carrot with crystallized orange and orange rum sauce.
• Soup of chicken (local variety with black feathers).
• Salad of lettuce with strawberries, goat cheese and croutons in strawberry vinaigrette.
• Salad of pears on a bed of lettuce and pecorino cheese, macadamias, croutons and mustard and honey vinaigrette.
• Camacutos with pepper cream and coconut Víctor Moreno style.
• Grilled tuna with steamed vegetables.
• Grouper in a banana (titiaros) sauce with mashed sweet potatoes, orange and cardamono.
• Robalo (fish) it in rosemary sauce with carrots glassed in passion fruit.
• Cock-au vin baby onions, potatoes and mushrooms.
• Lamb stew with cocoa with a sweet plantain purée.
• Camacuto (river lobster) risotto with a champagne sauce and sweet chili.
Desserts:
• Dulce podrido (original family Sánchez-Ramos).
• Pound cake on an english cream bathed with sweet prunes.
• Crepes from Cuyaco in candy and ice cream sauce.
• Passion fruit moose bathed in passion fruit sauce and hot rum.
• Chocolate moose, panelitas San Joaquín and english cream.
• Chocolate fondue, local fruits shredded coconut.
Drinks:
• Coffees and infusions.
• Selection of rums and tobacco.
