El Aquelarre Restaurant

1 Starters - 2 Main Dishes - 2 Cocktails - 2 Non-Alcoholic Drinks - 2 Desserts - Decoration Minimum reservation 24 hours in advance.

1 Starters - 2 Forts - 1 Bottle of Wine or Pitcher of Sangria - 2 Non-alcoholic drinks - 2 Desserts - Decoration Minimum reservation 24 hours in advance

Traditional Colombian empanadas, fried and filled with meat and potatoes, served with our aphrodisiac cape gooseberry sauce (5 units). *Note: Image for reference only.

Casserole of Andean blood sausage, Santa Rosa chorizo, and fresh cherry tomatoes sautéed in pesto and ranch sauce, finished au gratin with Paipa cheese (150 grams). Note: Image for reference only.

Mushroom and seasonal fungi ceviche marinated in lemon, with grilled and smoked tomato sauce, with fresh cilantro, red onion and potato wedges (150 grams).

Potato in helmet, Patacón x3, Portion of rice.

Crispy pork rinds marinated in lime juice with a homemade sauce of grilled and smoked tomatoes, finished with red onion, fresh cilantro, and potato wedges (150 grams). Note: Image for reference only.

Fresh salad made with mixed lettuce, al dente zucchini, julienned bell pepper, pickled onion, cherry tomatoes, quinoa, and baby corn. Drizzled with a tropical fruit reduction. ¡Make your salad the main dish! Roasted breast with oregano(150 gr) $13.100 Seitan or seasonal mushrooms (150 gr) $12.100 Shrimp sautéed with garlic (150 gr) $21.100

Herb-marinated and grilled chicken breast, served on a bed of smoked eggplant hummus and topped with a sauté of julienned bell peppers, zucchini, and tree tomatoes marinated in vinegar and red wine. Accompanied by potato wedges. (250 g) *Note: Image for reference only

Grilled tilapia served with a seafood stir-fry (calamari rings, mussels, shrimp) and cherry tomatoes in a creamy Neapolitan pesto sauce with fresh cilantro. Accompanied by fried plantain and a house salad (300g). *Note: Image for reference only

Grilled ribeye steak finished with a chimichurri sauce made with smoked peppers, sour cream, and pickled onions. Served with mashed potatoes and a house salad (250g). *Note: Image for reference only.

Grilled beef tenderloin served with sour cream, candied figs, and crispy pork cracklings. Accompanied by mashed potatoes and a house salad (250 g). *Note: Image for reference only.

Prawns sautéed in flavored oil, served on potato wedges with creamy cheese. Topped with hogao criollo, costeño cheese, and Arrechon (chirrinchi), accompanied by a house salad (8 pieces). *Note: Image for reference only.

Extra-meaty, seven-layer bacon, slow-cooked in the oven with salt and lemon. Served on a bed of potato wedges and cream cheese with spiced ranch dressing and 70% cacao nibs. Accompanied by a house salad (300g). *Note: Image for reference only

Ground beef in its own juices, crispy oven-baked pork belly, and grilled chorizo ​​served over white rice and red beans. Accompanied by plantain and avocado (250 gr).

Chicken breast marinated in herbs, on a bed of white rice, accompanied by yucca, fried potato wedges and finished with hogao criollo, peas and costeño cheese (250 gr).

Sautéed mushrooms and button mushrooms with spices over white rice, cayeye (green banana puree), Putumayo palm hearts with cubes of Paipa cheese, crown of Creole hogao with costeño cheese in cream and peas (150 gr).

Juicy grilled white fish on white rice, Cayeye (green banana puree) with grated coastal cheese and topped with hogao cream, peas and potato wedges (250 gr).

Grilled shoulder beef, served on a bed of white rice, accompanied by yucca, potato wedges and topped with hogao criollo, peas and costeño cheese (250 gr).

Barrel-roasted chicken leg topped with chimichurri, rustic potato and accompanied by house salad (250 gr).

Grilled salmon with sautéed shrimp, topped with a creamy tropical fruit reduction sauce. Finished with bee pollen and a touch of balsamic reduction. Served with mashed potatoes and a house salad (250g). *Note: Image for reference only.

Slow-cooked barrel-roasted ribs marinated with fine herbs, bathed in (BBQ) sauce, served with steamed potatoes with sour cream and house salad (300 gr).

Seafood rice stir-fried in a mix of seafood (mussels, crab sticks, shrimp and squid rings) with clam sauce, served on a leaf and finished with green plantain chips (270 gr).

Homemade fettuccine with grilled chicken breast, Paipa cheese, cherry tomatoes, and black olives in a cream and pesto sauce (150g). *Note: Image for reference only.

Homemade fettuccine with grilled seitan, Paipa cheese, cherry tomatoes, and black olives in a cream and pesto sauce (150g). *Note: Image for reference only.

Homemade fettuccine with a mix of sauteed seafood (octopus, squid, clams, mussels, and shrimp). In a homemade cream and Neapolitan sauce with pesto (270 g). *Note: Image for reference only.

Bowl of breaded chicken tenders, accompanied by french fries and tomato sauce.

In honor of the Salem Witch Trials, where more than 200 people were accused of witchcraft. Vodka, Campari, verjuice syrup, and lemon juice. Note: Image for reference only.

We are fortunate to harvest this delicious berry in our soil; with it we create a delicious jam with a spicy touch, mixed with aged rum, ginger cape gooseberry jam and lemon juice.

The best way to get rid of temptation is to give in to it. Jack Daniels mixed with forbidden fruit syrup and lemon juice.

Not all witches have the same story; some charm us with their wit and funny antics. This cool potion starts with mezcal, reposado tequila, passion fruit shrub, jalapeño, agave honey, and lime juice. *Note: Image for reference only

The most widely accepted story about the origin of this classic dates back to 1862; travelers drank it before boarding the ferry that took them to the town, which gives its name to this combination of gin, vermouth and olives.

In 1919, this delightful combination became the signature cocktail of Count Camillo Negroni, a shrewd young man and regular at Caffè Casoni. It's a blend of Campari, red vermouth, and gin. *Note: Image for reference only.

Created in Puebla to fulfill a romantic whim. Patrón tequila, triple sec, lime juice, and salt to rim the glass, just the way Margarita liked it. *Note: Image for reference only

A product of a party hosted by Winston Churchill's mother. Made with Jack Daniel's, red vermouth, and bitters. *Note: Image for reference only

A vibrant and sophisticated cocktail that celebrates the flavors of Colombia, Gin Selva, corozo syrup and licorice, enhanced by fresh lemon juice and a touch of tonic, the result is an aromatic, citrusy and spicy drink, with deep tropical notes and a refreshing and elegant finish.

Inspired by Tirso de Molina's character; a gentleman of the good life and strength, like this cocktail. Triple Jack Daniel's with a touch of bitters and a "Fat Washing" with caramelized bacon. *Note: Image for reference only

Dating back to the 19th century and popularized by Rear Admiral Sir Thomas Desmond Gimlette, this three-ingredient masterpiece is characterized by its simplicity and balance: gin, lime juice, and sugar.

The mojito cocktail, originally from Cuba, with roots in the 16th century when English privateers mixed it to combat illnesses, now gives it a Colombian touch with charcoal rum to enhance its usual freshness, mint, activated charcoal, lemon and sugar.

One of the cocktails for any occasion thanks to its intense flavor with a bitter touch. Aperol, prosecco, and a splash of soda.

Originating in the UK in the late 19th century, it's a refreshing, effervescent, and versatile drink. Its flavor can be described as crisp, clean, and slightly sweet, with whisky adding warmth and depth, and a subtle touch of bitterness from the sparkling water.

Pineapple and ginger jelly, lemon juice, and soda. *Note: Image for reference only.

Red berry jam, lemon juice, and soda. *Note: Image for reference only.

Herbal syrup, lemon juice, and soda. *Note: Image for reference only.

Cape gooseberry and ginger jam, lemon juice, and soda. *Note: Image for reference only.

Hibiscus and lemongrass syrup with lemon juice and soda. *Note: Image for reference only.

Beetroot and orange syrup with a citrusy touch of lemon juice and soda. *Note: Image for reference only

Pineapple and coca leaf infusion, with lemon juice and soda.

Thyme and mint syrup, watermelon, lemon juice and soda.

Inspired by the Colombian Pacific coast, we created this cocktail to delight your senses from the first touch. Viche, beet syrup with orange, lemon juice. *Note: Image for reference only.

The flame of our ancestors lives on in this blend of sugarcane spirit infused with cardamom, corozo syrup, basil, and lemon juice. *Note: Image for reference only.

Perfect for enjoying until dawn. Cane spirit macerated with blueberry, passion fruit syrup, cinnamon, eucalyptus, and orange juice. *Note: Image for reference only.

Red, White or Rosé.