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

Typical beef empanadas served with cape gooseberry ají. ( 5 Und)

Andean blood sausage casserole, Santarrosano chorizo ​​and fresh cherry tomatoes, sautéed in pesto and spicy ranch sauce. Finished gratin with Paipa cheese. (150gr)

“Acevichado” of mushrooms and seasonal mushrooms marinated in lemon with grilled and smoked tomato sauce with fresh cilantro, red onion and Creole potatoes. (150gr)

White fish ceviche marinated in white tequila, lemon and fresh cilantro, with red onion, avocado cream and bell pepper chimichurri. Accompanied by Creole helmets.(150gr)

Seasonal mushrooms with cherry tomatoes sautéed in pesto and spicy ranch sauce. Finished gratin with Paipa cheese. (150gr)

“Acevichado” of meaty pork rinds, marinated in lime with grilled and smoked tomato sauce, with fresh cilantro, red onion and yellow potatoes. (150gr)

A glass of wine with a mini cheese board

Shrimp ceviche, marinated in lemon, smoked tomatoes, fresh cilantro and fresh red onion julienne. Served over cayeye, avocado cream and topped with Costeño cheese. (180gr)

Chocolate or butter croissant accompanied by aromatica or Americano

Aphrodisiac Chontaduro casserole, Colombian Pacific style, with sautéed seafood, finished with coastal cheese and fresh cilantro.

Fresh salad based on romaine lettuce, al dente zucchini, bell pepper julienne, pickled onion, cherry blossoms, quinoa and sweet corn with garlic. vinaigrette with olive oil and balsamic reduction. ¡Make your salad the main dish! Roasted breast with oregano(150 gr) $10.000 Seitan or seasonal mushrooms (150 gr) $12.000 Shrimp sautéed with garlic (150 gr) $16.000

Crispy and fresh rugula leaves with national peaches roasted with thyme, fresh cucumber, black olives, cherrys and seasonal pickles. Served with toasted sunflower seeds and grated Paipa cheese. ¡Make your salad the main dish! Roasted breast with oregano(150 gr) $10.000 Seitan or seasonal mushrooms (150 gr) $12.000 Shrimp sautéed with garlic (150 gr) $16.000

Crispy and fresh rugula leaves served with palm hearts, bell pepper julienne and dried cranberries. Served with fresh Ubaté cheese and fried beans. ¡Make your salad the main dish! Roasted breast with oregano(150 gr) $10.000 Seitan or seasonal mushrooms (150 gr) $12.000 Shrimp sautéed with garlic (150 gr) $16.000

Chicken breast marinated in herbs and grilled, served on smoked eggplant hummus and topped with a sautéed bell pepper julienne, zucchini and tree tomatoes marinated in vinegar and red wine. Accompanied with Creole potato(280gr)

Chicken breast marinated in herbs and grilled, served in a white sauce based on cheese and pepperoncino. Finished with blackberries in syrup and fresh Ubaté cheese. Accompanied with Creole potato (280gr)

Grilled cut of beef and finished with smoked pepper chimichurri, sour cream and pickled onions. Accompanied with mashed potatoes and house salad. (250gr)

Grilled mature cut of beef, served with sour cream, candied figs . Accompanied by mashed potatoes and house salad.

Chicken breast marinated in herbs, on a bed of white rice, accompanied with yucca, fried creoles and topped with hogao criollo in cream and peas.(250gr)

Grilled sautéed mushrooms with spices on white rice,, Putumayo hearts of palm with cubes of paipa cheese, crown of hogao criollo in cream and peas.(150gr)

Marinated and grilled shoulder beef, served on a bed of white rice, accompanied with cassava, Creole helmets and topped with hogao criollo in cream and peas. (250gr)

Fetuccini artesanal con lomitos de pechuga a la parrilla, queso Paipa, cherrys y aceitunas negras en salsa a base de crema y pesto.

Fetuccini artesanal con lomitos de zeitan, queso Paipa, cherrys y aceitunas negras en salsa a base de crema y pesto.

(mix calamar, camarones, almejas y mejillón) Fetuccini artesanal con mariscos salteados,, calamar, almejas, mejillones y camarones. En una salsa de crema y napolitana artesanal con pesto.

Bowl de lomitos de pechuga a la plancha con cascos de criolla y cherrys. Terminado al gratín con queso Paipa.

Fetuccini artesanal con lomitos de pechuga a la parrilla, queso Paipa, cherrys y aceitunas negras en salsa a base de crema y pesto.

We rescued the best kept secrets of this magical island, to transform them into a refreshing potion made with gin, pineapple and cardamom jam, with lemon juice.

In honor of the Salem Trials, where more than 200 people were accused of witchcraft. Blackberry vodka, Campari, agráz (sour berry) syrup and lemon juice.

We have the fortune to harvest this delicious berry on our soil. We made a delicious jam out of it, added a spicy touch, mixed with aged rum, cape gooseberries, ginger and lime juice.

The best way to get rid of temptation is falling into it. Jack Daniel’s mixed with the “forbidden fruit” syrup and lemon juice.

Not all witches have the same story, some enchant us with their sparkle and cute witticisms. This cool potion starts with mezcal and tequila “reposado”, passion fruit Shrup, jalapeño, agave honey and lime juice.

he most widely accepted origin of this classic cocktail dates back to 1862; when travelers drank it before boarding the ferry that took them to the town named as this combination of gin, vermouth and olives.

In 1919, this delicious mix became the favorite cocktail of Count Camillo Negroni, a shrewd young man and regular customer of the Casoni bar. Mixture of Campari, red vermouth and gin.

Created in Puebla to correspond a whim love. Tequila Patrón, Cointreau, lime juice and salt to frost the glass, just the way Margarita used to like it.

It’s the result of a party thrown by Winston Churchill's mother. Made with Jack Daniel's, red vermouth and bitter drops.

Inspired by Tirso de Molina's character; a gentleman with a good and strong life, like this cocktail. Triple Jack Daniel's with a touch of bitters and “fat washed" with caramelized bacon.

Pineapple and ginger jelly, lemon juice and tonic water.

Red berries jam, lemon juice and soda.

Herbal syrup, lemon juice and soda

Lulo and basil jelly, lemon juice and soda.

Cape gooseberry and ginger jam,

Jamaica flower and lemongrass syrup with lemon juice and soda.

Beet syrup, lemon juice and soda.

Irresistible and mysterious attraction with Colombian taste. Viche macerated with lemongrass, gulupa jelly, cinnamon and a splash of lemon juice.

Inspired by the Colombian Pacific coast, we have created this cocktail to delight your senses starting at the first contact with your lips. Viche Monte Manglar, beet syrup with orange, lemon juice and a refreshing touch of basil.

Ideal cocktail to drink until the crack of dawn. sugar cane “Espirituoso” infused with blueberry, gulupa syrup, cinnamon, eucalyptus and orange juice.