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Cross-cut beef short ribs grilled to perfection, served with classic hand-cut golden french fries.
Thin slices of zucchini, eggplant, and tomato arranged circularly over a pepper sauce base, baked with aromatic herbs.
Stir-fried rice noodles with fresh shrimp, egg, tofu, and bean sprouts, tossed in a handcrafted tamarind sauce and garnished with crushed peanuts.
Fermented napa cabbage with a handcrafted paste of Korean chilies, garlic, ginger, and vegetables, achieving a spicy, complex, and tangy flavor.
Hand-minced lamb or beef skewer seasoned with dried chilies, charcoal-grilled and served in flatbread with onion and tomato salad.
A thick beef stew slow-cooked with plenty of peppers, onions, and the distinctive touch of Hungarian paprika.
A milk and egg custard dessert with artisanal caramel, served with a side of dulce de leche and whipped cream.
A thick black bean stew slow-cooked with a variety of salted, smoked, and fresh meats, served with white rice and classic sides.
Chickpea and fresh herb croquettes, fried until golden and crunchy on the outside, while remaining soft and aromatic inside.
A refreshing cocktail made with white rum, lime juice, and an intense blend of strawberries, raspberries, and blackberries, served with a slushy texture.
Hydrated wheat semolina mixed with roasted cubes of eggplant, zucchini, tomato, and carrots, finished with fresh herbs.
Perfectly grilled cornmeal cakes stuffed with finely seasoned shredded beef and a generous layer of grated cheese.
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