—  STARTERS —

Food designed to share. The best evenings in Cartagena start here.

— Banana Baskets —

A coastal jewel in miniature: crunchy baskets that keep the soul of the southwest of Colombia

COP 42,000

— Pesto Orzo—

Inspired by a coastal afternoon with a Mediterranean flavor, this orzo embraces the butifarra as if they were old friends.

COP 38,000

— Spicy Orzo—

A fusion between classic Italy and Caribbean spiciness; when the grilled chorizo enters the scene, the party begins.

COP 39,000

— Salted Lomito —

Wok with Creole soul and Asian body, bringing with crunchy flavor secrets.

COP $51,000

— Carimañolas De Queso—

From the traditional cuisines of the Caribbean, yucca dough fell in love with coastal cheese and spicy whey and continues to conquer palates every day.

COP $31,000

— Albondigas —

A recipe of the Caribbean grandmothers, where the meat is bathed in nostalgia and the baguette catches the memories.

COP $38,000

— Carimañolas De Chorizo —

A coastal classic that raises the temperature with the spicy charm of chorizo.

COP $32,000

— Breaded Green Tomatoes —

A classic reinvented with Emmental cheese and honey mustard, as if the southern United States knew the Caribbean.

COP $28,000

— Fish Croquettes —

Born by the sea, these fish balls are pure coastal rhythm with an Asian twist.

COP $31,000

— Carpaccio —

They say that every journey begins with a first bite; this carpaccio that was born from the fire of the titoté opens the way to the taste of the Caribbean.

COP $44,000

— Crudes —

— Fish Ceviche —

A wave of freshness with chili, citrus and coconut milk, like diving into the beaches of San Andres.

COP $49,000

— Atun Encostrado—

An oriental experience over Caribbean fire: tuna in sesame crust that seduces with every bite.

COP $55,000

— Coconut ceviche —

Delicately bold: the tuna is bathed in coconut, chili and tropical sun, as if the Pacific and the Caribbean were shaking hands.

COP $55,000

— Passion Ceviche —

Tropical intensity in a single dish: shrimp, sea bass and passion fruit dance in a vibrant and exotic mix.

COP $57,000

— MAIN COURSES —

— BBQ Pork Chops —

A classic reborn in the Caribbean: juicy ribs bathed in bocadillo and chipotle. A remorseless delicacy

COP $79,000

— Caribbean Loin —

The chimichurri met the tropics, and decided to stay and live on this tender and juicy cut.

COP $83,000

— Salmon Encostrado —

Salmon is dressed up with walnuts and fermented honey, and served as a feast worthy of a celebration.

COP $79,000

— Steak In Passion Fruit Sauce —

A recipe inspired by Caribbean sunsets: fish and passion fruit merge in sweetness and freshness

COP $71,000

— Steak In Mushroom And Shrimp Sauce—

Land and sea come together in this dish with mushrooms, shrimp and the Creole flavor of our coast.

COP $82,000

— Fillets in Creole Sauce and Coconut Juice —

A trip to the heart of the Caribbean: sea bass in coconut milk with the sofrito that reminds us of family lunches.

COP $82,000

— Chicken Breast El Arsenal —

The sweetness of the tropical cape gooseberry caresses this breast, which is served with all the flavor of the house.

COP $54,000

— Breast In Mushroom Sauce —

A recipe of comfort with a taste of home, where mushroom and chicken come together in a dance of softness.

COP $58,000

— "Granitos De Paz" Salad —

Inspired by stories of reconciliation, this salad celebrates peace with grapes, almonds and a touch of blue.

COP $51.000

— Addition —

Addition of Salmon

COP $36.000

Addition of fillets

COP $32.000

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