Charcoal-grilled appetizers: red prawns in salt on an iron griddle and scallops in their shells, cooked over the clean heat of the grill. Nothing more: coarse salt, fire, and the right temperature. The prawn comes out juicy, with the head full of the flavor of the sea; the scallop, smooth, golden on the outside and still sweet in the center. A brief bite that whets the appetite and sets the tone for everything that follows.

We start with a melted provoleta on an iron plate, topped with Creole chimichurri and served with arepitas. The main course is a mixed grill: juicy picaña cut to order, well-seared Creole chorizo, and chicken skewers flavored with lemon, garlic, and rosemary. Served with roasted halloumi with cilantro butter and a Mediterranean salad of tomato, cucumber, olives, and feta cheese dressed with papelón and lemon.

The octopus, previously cleaned, is grilled until the skin is crispy and the meat is tender. It is served with a green mojo made with cilantro, capers, and citrus fruits. The center cut is a beef tenderloin marinated in Herbes de Provence and brown sugar, seared at a high temperature, and filleted to perfection for a silky texture. On the table, llanera-style arepas with melting cheese and crispy plantain chips with a Mediterranean pico de gallo. Canarian-style potatoes finished on the grill with creamy guasacaca.

We begin with tostones (thinly sliced plantain) topped with a thinly sliced tuna tartare, seasoned with citrus fruits, black olives, and capers, lightly heated to add aroma. Grilled lamb infused with rosemary, garlic, and a red wine and cane honey glaze that enhances its juiciness. As a counterpoint, grilled yucca with a yellow pepper sauce and a quinoa tabbouleh with mango and parsley that provides freshness and texture. Arepas with a duo of sauces: yogurt with cumin and lime, and a spicy guava sauce.

You can ask this chef to create a meal around your preferences.