Menús
Mexican, Vegetarian, Vegan, Seafood and More.
Lunch & Dinner
Vegetarian Menu
Appetizers
- Coconut ceviche (coconut accompanied by sweet chili and mango in lemon juice, tortilla chips)
- Mushroom ceviche (tropical mix with cucumber, mushrooms and portobello)
- Shawarma toast (cauliflower sautéed with mixed spices on a fried tortilla with beetroot puree and fresh leaf salad)
- Sikli-pak toast (pure roasted pumpkin seeds and roasted tomato, on a jicama tortilla and tortilla chips)
- Potato chips (french fries with fine herbs accompanied by catsup)
- Guacamole (avocado pure with pico de gallo accompanied by tortilla chips)
- Breaded cheese fingers (gouda cheese in breaded sticks accompanied with coriander aioli)
- Sushi roll and maki (rice wrapped in nori seaweed with vegatables protein inside or outside accompanied by soy sauce)
- Hummus (mixture of chickpeas rested in pasta accompanied by lemon and pita bread)
- Beet hummus (chickpeas, beets, carrots, onion, garlic, pita bread)
- Zuccini carpaccio (zucchini, mushroom, parmesan cheese, lemon, matcha sauce)
- Cheeseboard (selection of cheeses, fruits, cookies, bread)
- Falafel (chickpea croquettes, yogurt and tahini sauce)
Salads
- Beets salad (mixed lettuce in orange sauce accompanied by raw beets and fresh cheese)
- Zetas salad (mixed green lettuce with roasted zetas marinated with lemon juice)
- Green salad (arugula, baby spinach, cilantro, yellow lemon juice, cherry tomato and carrot)
Main Dishes
- Mushroom soup (foccacia, mushrooms, lemon, thyme, toasted flour)
- Cream of quinoa (mixed quinoa, broccoli, avocado, egg, cilantro, chayote, spinach, onion, black sesame)
- Tortilla soup (tomato, fried tortilla, epazote, cheese, avocado, cream)
- Mushroom risotto (round rice, mushrooms, white wine, parmesan cheese)
- Chiles drowned with black corn (chile poblano, pomegranate, lentils, nuts, corn)
- Bean and lentil burger (bread, beans, lentils, tomato, onion, ketchup, cheese, lettuce)
- Cauliflower al pastor (cauliflower in shepherd's sauce accompanied by grapefruit seasoned with mint, lemon juice, olive oil and an onion dip)
- Vegan pozole (zetas, mushrooms, corn, dried chilies, radish, onion, oregano)
- Sandwich with purple coleslaw (loaf, zucchini, tomato, onion, dijonmustard ,cheese)
- Vegetarian tamales (corn dough accompanied, rajas poblanas, mole, cheese)
- Vegetable paella (traditional rice with local vegetables accompanied by wholemeal bread)
- Mushroom risotto (round rice, mushrooms, white wine, parmesan cheese)
- Vegetable sandwich (sautéed vegetables accompanied by dijon mustard and avocado on sourdough bread on a bed of sweet potato chips)
- Bean burger (meat made with black beans, onion, cheddar cheese, vegan bread and dijon mustard)
Desserts
- Rose U Yaakunaj (Roasted apple accompanied by ice cream and red fruits)
- Mouse Ch'ujuk Chocolat Mezcal (Chocolate muose infused with mezcal from Oaxaca)
- Crusted Custard U Chukwa(Neapolitan flan with a chocolate crust from Chiapas and red fruits)
- Yeah “Ice Cream” (Coconut, Pistache, Strawberry, Coffee Of Pot)
- Vegan Truffles (cocoa, agave syrup, icing sugar, mint)
- Ja'as Xo'xo'ot' Mezcal (fried plantains accompanied by a chocolate sauce with mezcal)
- Strawberry or chocolate Chesscake (strawberries or chocolate, cream cheese, butter, vanilla cookies, almonds)
- Rice pudding (Mix of milk with traditional rice and cinnamon)
- Mexican churros (Accompanied by chocolate sauce with mezcal or honey)