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Carrera 6 # 3 - 33
Zipaquirá
Tel. 3204881091
APPETIZERS
PULPO GRANÁ
Chargrilled octopus with green mojo over fresh cheese and rice arepa. $ 53.000
MEJILLONES PROVENZAL: Black mussels cooked in white wine, with a little touch of basil, with fries. $ 38.000
BURRATA ANDINA: Fresh buffalo burrata bathed in charcoal smoked cape gooseberry sauce.$ 38.000
ARANCCINIS DE QUESO PAIPA: Risotto and Paipa cheese croquettes, with alioli and brava spicy sauce *5. $ 29.000
TORTILLA CANDELA: Potatoes tortilla traditional recipe, with pickled of jalapeños and bell peppers. $ 25.000
CAMOTE Y MIEL DE AÇAÍ: Mashed sweet potatoes with chargrilled sobrasada sausage, goat cheese and açaí honey.
$ 26.000
PATATAS BRAVAS: Classic “patatas bravas” recipe with alioli and brava spicy homemade sauce $ 31.500
EMPANADILLAS DE LA REGIÓN: Puff pastry pie stuffed with Paipa fresh cheese and spinach, bathed in açaí honey *3. $ 35.000
CHORIZO DEL MAR: : 7 bites of tuna sausage made by our chef, over chips and alioli.
$ 31.000
TOSTADAS DE SALMÓN:Homemade smoked salmon with avocado slices over crunchy dough and cream cheese *2. $ 39.000
SOUPS
CREMA DE COLIFLOR Y TRUFA: Creamy soup made of wild cauliflower poached in homemade butter, with truffle and mushroom. $ 30.000
SOPA DEL HUERTO: Aromatic rib broth with seasons vegetables and potatoes dice.
$ 28.900
SOPA BULLABESA DE MARISCOS: Made of bisque with white fish and seafood.
$ 59.000
MAIN COURSES
RAVIOLI DE RABO DE TORO: Ravioli stuffed with bull tail stew, bathed in Roquefort and fresh “cuajada” cheese. $ 44.000
OSSOBUCO DEL ZIPA: Osso buco stew in red wine, with lemon and parsley sauce.
$ 119.000
2 PAX
PORCHETA DEL DORADO: Baked pork belly marinated in fine herbs. $ 65.900
POLLO NUEVA GRANADA: Farmed raise chicken marinated with bell pepper and cumin, vacuum cooked for 3 hours, and finished in our charcoal oven. $ 53.700
ARROZ MAR Y MONTAÑA: Bomba rice, cooked in seafood broth, with crispy bacon and seafood. $ 103.000
2 PAX
RISSOTTO DE SETAS: Traditional risotto recipe, finished in porcini broth and crispy mushrooms $ 59.000
FIDEUA DE LA CASA: Small fideuá noodles, cooked in seafood and white fish broth.
$ 110.000
2 PAX
STOFADO DE RES: 24 hours slow cooked beef stew with red wine, mushrooms and crispy bacon.
$ 64.000
2 PAX
SALMÓN CHIBCHA: Grilled fresh salmon in Mediterranean sauce.
$ 58.000
HAMBURGUESA GRANÁ: Grilled beef burger, with Brie cheese and caramelized onions in homemade bread.$ 39.000
PARGO ROJO DE LA MINA: Fresh catch of red snapper, cooked in our special charcoal oven with region salts crust.
$ 197.000
3 PAX
SPAGUETTI A LA MARINERA: Vermicelli with seafood and mussels sautéed in olive oil and garlic$47.000
PESCADO AL OLIVO: Fish of the day, baked in olive oil with thinly sliced onions and potatoes à la meunière style. $114.900
The chef's recommendation
PARGO EN LA CATEDRAL: Red snapper fillet on a bed of faux squid ink risotto $86.000
BEEF STEAKS
NEW YORK STEAK: 300g. of chargrilled juicy boneless steak, slightly marbled, with marjoram chimichurri. $ 62.900
RIBE EYE DEL ZAQUE: 700g. of chargrilled juicy soft and irresistible steak, slightly marbled, with marjoram chimichurri. $ 131.000
COW BOY: 700g. of top sirloin with one side of grease which produce rich flavor, soft and juicy $ 119.000
PICANHA MUISCA: Corte del cuarto trasero, punta de anca cubierta de una capa de grasa abundante de la cual deriva su sabor intenso, jugosa y de textura suave acompañada de chimichurri de mejorana 300 g. con el acompañamiento de preferencia. $62.900
SALADS
ENSALADA PORTUGAL: With peeled cherry tomatoes, pickled green bell pepper, carrots sticks, poached egg, red onion, black olives, parsley, radish, Tudela lettuce buds and olive oil. $ 32.000
ENSALADA DE ATÚN: Traditional French salad made of charcoal sealed tuna, quail egg, potatoes, cherry tomatoes, string beans, green olives, capers, parsley, alioli, radish and olive oil. $ 38.000
ENSALADA DE AGUACATE Y PALMITO: Lettuce mix, avocado, pickled red onion, orange supreme, grilled palmito and European cucumber. $ 35.000
SIDES
Yellow mashed potatoes.
$24.000
Salt crust potatoes with red and green mojo.
$18.000
Grilled zucchini with romesco sauce.
$ 25.000
Tomatoes salad with marjoram pesto, capers and onion rings.
$ 26.000
Garden salad with Dijon vinaigrette.
$ 23.000
Potato mille-feuille.
$ 23.000
Mix de chips. $23.000
DESSERTS
CREMA CATALANA: Typical recipe from Catalonia cuisine, made of milk topped with a layer of hardened caramelized sugar.
$22.000
FLAN DE CARAMELO: Dessert of French origin, milk and egg based, and baked over caramel sauce layer.
$21.000
BAKLAVA DE TORTA DE PLÁTANO: Turkish dessert made of phyllo dough, stuffed with creamy mashed banana cake.
$24.000
SANDWICH DE VAINILLA Y CHURROS: Profiterole made of churros with ice cream and chocolate ganache.
$25.000