Order à la carte or let us surprise you with your five-course chef's menu: a spread of our favorite dishes, on and off menu.

The chef's menu can also be served completely vegetarian or pescatarian.

Our à la carte dishes are made to share: for two people, we recommend choosing around six dishes.

AGUACHILE VERDE | 17.5

Raw wild seabass slightly cured in a green dressing of fresh lime juice, serrano chili and coriander, with cucumber and avocado.

SIKIL PAK | 13

Pumpkin seed habanero 'hummus' from Yucatán with roasted chioggia beet, served with bread from Stadsbakkerij As.

TOSTADA | 12.5

Tostadas with Violetta di Firenze eggplant stew in a tamarind chipotle salsa with mint, coriander and ricotta salata.

QUESADILLA CHORIZO | 13

Two tortillas filled with fior di latte cheese and homemade red chorizo, griddled until melted on the inside.

SERE DE MEJILLONES | 17.5

Mussels in a red light coconut sauce. A Caribbean Mexican dish from the Garifuna community.

ENCHILADAS ROJAS | 15

Two tortillas filled with chicken smothered in a red salsa (tomato, guajillo chile, pasilla chile) ricotta salata, crema and pickeled onion

LENGUA A LA VERACRUZANA | 16

Tender veal tongue in a sauce made of fresh tomatoes, bell pepper, green olives, capers and jalapeño.

TACOS

We server corn tortillas from Tortillería Taiyari, 100% glutenfree.

TACOS DE MILPA | 10

Cauliflower on a sweet potato puree with feta, crema and salsa macha, a salsa made with peanuts and sesame.

TACOS DE CAMARONES | 14.5

Shrimp, chipotle crema, red cabbage and samphire.

TACOS COCHINITA PIBIL | 14

Pulled pork with pickled red onion and habanero salsa.

TACOS DE SUADERO | 14

Crispy fried beef brisket with a tomatillo salsa.

TUETANO | 11.5

Roasted bonemarrow to scoop over your tacos de suadero.

Dessert

BREADPUDDING | 8

Tres leches breadpudding with rum soaked raisins, served in rompope, a Mexican eggnog.

FLAN CARAMEL | 6

Classic Mexican custard dessert.

CHOCOLAT DESSERT | 7.5

Chocolat crémeux with almond pasilla caramel crumble