Thin slices of beef tenderloin served with arugula, fried capers, olive oil and Parmesan cheese.

Bucconcini, roasted tomatoes, mixed greens, olive oil, balsamic vinegar and wood-fired pita bread.

Pacific sea bass marinated in “leche de tigre de coco”, rocoto chili, red onion, coriander and corn.

Thin slices of marinated octopus, accompanied by roasted paprika and coriander pesto.

Marinated in “Tiger's milk from cape gooseberries”, red onions, coriander, corn and yellow aji.

Slices of salmon cured in sea salt, orange zest and dill, served with vinaigrette of local oranges and lemons.