In our style, caramelized over low heat with brown sugar, beef stock, red wine and a touch of brandy. Gratin and covered with puff pastry.

Fresh tomatoes with garlic and roasted onions. Served with goat cheese and bread crouton.

The classic but in our style, cream type with a little beans from the pot and baby nopalitos bunches, avocado leaf and the chef's secret.

Bathed with pasilla, ancho and morita chile sauce. With sour cream, dry pork rinds, panela cheese, avocado and pasilla chili rings.

Combination of lettuce, baby spinach, wedges of baked pear, croutons with goat cheese and red fruit dressing to wine.

Baby spinach and arugula with serrano ham, fresh strawberries, homemade pralines and cheese goat.

Lettuce, feta cheese, tomatoes and cucumber in pieces, colored cherry tomato, toasted pita bread, peas, oregano, onion, pistachios and olive oil.

Slices of globe tomato, alternated with slices of Fior Di Latte cheese, homemade pesto and fresh basil leaves.

Pan-fried, bathed with green pepper sauce, mashed potato, and sautéed vegetables.

Charcoal flank steak. Served with refried beans, enchiladas, chile toreado, guacamole and tortillas.

Beef steak seared with clarified butter, bathed in bone marrow sauce, served with puree potato and caramelized onion.

Served with French fries, chambray onions, chile toreado and salad.

Grilled steak medallions, covered with our delicious Paris sauce and topped with a shower of french fries. Served with a lettuce salad with chopped walnuts.

Grilled pork tomahawk, with caramelized onion and grilled garden vegetables, is baked wrapped in puff pastry and a mirror of rosemary beef bottom.

Golden brown in its juice accompanied by roasted peppers, capers and olives, seasoned with real lemon and olive oil.

Stuffed with goat cheese, serrano ham, dehydrated tomato, bathed in fresh asparagus sauce, served with garden vegetables, butter potatoes and crispy asparagus

Beef balls of Angus beef and pork with a touch of garlic with epazote, drowned in a delicious cascabel, morita and chipotle chili sauce. They are served with Mexican-style rice, beans with guajillo chili and Chihuahua cheese.

Juicy beef Milanese, topped with refried beans, ham and Oaxaca cheese and mozzarella au gratin. Served with guacamole, pico de gallo, and tortillas.

Poblano peppers (weathered eggs or not), one filled with panela and Oaxaca cheese, the other with the house's special beef mince. Served with white rice mexican style, beans from the pot and hot tortillas.

Delicious chicken breast stuffed with buttery plantain and serrano ham, bathed with our delicious poblano mole and accompanied by rice, pot beans and handmade tortillas.

Typical dish from the province of Maní, Yucatán, its main ingredient is pork fillet scallops, marinated in orange juice, garlic, onion and oregano, cooked over charcoal. Accompanied by Mexican white rice, black beans, avocado and tortillas. A classic!

The hock is a traditional food of the Mayan communities and was made to mark the beginning of the harvest. Now it is a tradition throughout the Yucatan peninsula to eat it on any occasion. We cook it in a cast iron oven, heated with wood and charcoal so that it acquires the typical flavor of having been prepared in a hole.

In the purest Nahuatl style, pure lamb meat marinated in a sauce of three dried chilies: morita, guajillo and ancho; steamed with maguey leaf, topped with fresh nopalitos salad with oregano. It is accompanied with beans from the pot.

Shrimp (large) Andalusian recipe, with a spicy touch, lots of garlic and Spanish olive oil to enjoy dipping the bread in its juice. Flamed at your table with brandy and rum.

Juicy salmon seared and baked with white wine, accompanied by seasonal vegetables, served on a bed of beetroot sauce and finished with a honey topping.

Delicious chef's creation with fresh tuna, ginger, chives, sesame oil, cilantro and topped with toasted sesame seeds. They are served with a fresh lettuce salad, cucumber, tomato, olives and feta cheese.

Whitefish prepared in the oven, it is mounted on a lemon risotto bed, bathed with eureka lemon cream and garnished with roasted orange slices.

Mussels cooked in white wine with olive oil, butter, garlic, onion and parsley. They are served with fries with parsley and parmesan cheese.

Octopus cooked and baked with lots of sliced garlic , onion, olive oil, beef marrow butter, sea salt, rosemary and chile de árbol. Accompanied by a baguette.

Mahi mahi sealed in clarified butter with garlic and rosemary, served on a eureka lemon sauce and lightly bathed with the same sauce and butter, truly delicious.

Sealed on all four sides and mounted on a ratatouille bed; accompanied by purple sweet potato.

Intense flavor of gorgonzola cheese and the combination of the spicy sweetness of homemade compote of natural figs, decorated with colored sesame seeds.

Whole cuitlacoches and corn kernels sautéed with epazote oil, parmesan cheese and a touch of chile de arbol.

Nothing tastier than a wild mushroom risotto, sautéed with white wine and pecorino cheese.

Mussels, shrimp, clam, octopus, cooked with a slightly spicy putanesca sauce

Risotto with clams, mussels, shrimp, chopped tomatoes, bell peppers, asparagus, a few drops of Pernod, saffron and parsley.

Golden bacon cubes, lots of garlic, sautéed shrimp flambéed with white wine and rum.

Fresh salmon cubes, eureka lemon zest, white wine, parmesan cheese and asparagus.

Homemade Italian-style sauce, gratin with mozzarella and parmesan cheese. It is served in a clay pot.

Chopped beef fillet, basil, fresh oregano, cherry tomatoes and parmesan cheese.

Simply delicious, parmesan cheese and butter, with a pinch of black pepper

Mussels, shrimp, clam, octopus, cooked with a slightly spicy putanesca sauce

Our famous sandwich prepared on a freshly baked baguette, House-Smoked Roast Beef, gratin gouda cheese, strong root dressing, Dijon mustard and our sauce. It is accompanied by house meat juice to “chopear”.

Beef fillet bathed with cardamom, cinnamon, cloves, nutmeg and a little habanero chili. Served with steamed basmati rice with cashews.

Aperol, sparkling cava brut with a touch of mineralized water.

Mezcal, tequila, pineapple juice, lemon juice.

Bourbon, fresh lemon, natural syrup, pasteurized egg white.

Tequila, aperol, controy, coconut cream, fresh lemon and natural syrup

Gin, absinthe, green chartereusse, fresh lemon and pasteurized egg whites (optional).

Gin, Campari, coconut cream, fresh lemon, syrup natural and eureka candy.

Vodka, controy, cranberry juice, fresh lemon and natural syrup.

Rum, Campari, pineapple juice, fresh lemon and natural syrup.

GA-TU-MADRE mezcal, mint liqueur, controy and fresh lemon.

Gin or vodka and chocolate powder.

Gin, Rosso Vermouth and orange zest.

Bourbon, sugar and a few drops of Angostura.

Vodka, gin and lillet blanc.

Tequila, Cointreau, lemon juice.

Tequila, controy, lemon.

Mezcal, made with natural syrup of: lemon, grapefruit, orange, hibiscus, passion fruit, red fruits or tamarind

Liqueur 43 and Espresso coffee.

Irish whiskey, hot coffee, sugar, whipped cream.

Bourbon, fernet branca, limón fresco, jarabe natural y agua mineralizada

Semi-sweet mix with cassis and black cherries.

Caramelized granny smith apple wedges with puff pastry base.

Semisweet and chopped walnut.

Choose the flavor it is very possible we have it.

French recipe, topped with toasted sugar.