Menu
STARTERS
Smoked heirloom tomatoes, avocado, “quesillo” dressing with grasshoppers, Oaxacan herbs
$210
Charred avocado, "escamoles", mexican herb chips
$330
Stone crab, green “pipián” made with Thai basil, sunflower seeds, blue corn tostadas
$350
Wild mushrooms "tamal", "quesillo", guajillo adobo
$250
"Uchepos", "Cotija" cheese foam, tomatoes and peppers in confit
$230
Many of our a la carte dishes are suitable for vegan, pescatarian and lacto-ovo vegetarian diets. Please ask us if you have any questions.
Our prices are shown in Mexican pesos.
MAIN COURSES
Striped bass in a “chapulín adobo”, cauliflower, grilled kales, kohlrabi dressing
$540
Pork chop in an “aguamiel barbacoa”, “segueza”, apple "pico de gallo"
$855
Braised oxtail in black “recado”, almond purée, red onion
$595
Atocpan style "mole", organic vegetables, sourdough bread
$440
Menu
STARTERS
Smoked heirloom tomatoes, avocado, “quesillo” dressing with grasshoppers, Oaxacan herbs
$210
Charred avocado, "escamoles", mexican herb chips
$330
Stone crab, green “pipián” made with Thai basil, sunflower seeds, blue corn tostadas
$350
Wild mushrooms "tamal", "quesillo", guajillo adobo
$250
"Uchepos", "Cotija" cheese foam, tomatoes and peppers in confit
$230
Many of our a la carte dishes are suitable for vegan, pescatarian and lacto-ovo vegetarian diets. Please ask us if you have any questions.
Our prices are shown in Mexican pesos.
MAIN COURSES
Striped bass in a “chapulín adobo”, cauliflower, grilled kales, kohlrabi dressing
$540
Pork chop in an “aguamiel barbacoa”, “segueza”, apple "pico de gallo"
$855
Braised oxtail in black “recado”, almond purée, red onion
$595
Atocpan style "mole", organic vegetables, sourdough bread
$440
Many of our a la carte dishes are suitable for vegan, pescatarian and lacto-ovo vegetarian diets. Please ask us if you have any questions.
Our prices are shown in Mexican pesos.
TASTING MENU
SUMMER MENU
· JULY 2021 ·
Corn "chileatole", tubers, chayote squash, drumstick tree oil
·
Spider crab, green “pipián” made with Thai basil, sunflower seeds, blue corn tostadas
·
Soft shell crab from Veracruz "sope", fried beans, purple plantain
·
Wild mushrooms "tamal", "quesillo", guajillo adobo
·
Rockot, fermented rice paste, "Veracruzana" and parsley
·
Pork chop in an “aguamiel barbacoa”, “segueza”, apple "pico de gallo"
·
Roasted chicken over the charcoal, macadamia nuts "mole", nectarine, pickled clams
.
Cactus sorbet
·
Berries chaos
·
Mango colada, toasted rice, seaweeed
·
$2,700 MXN
With pairing $4,655 MXN
Our prices are shown in in Mexican pesos
* The menu can be ordered from 12:30 to 21:30.
We suggest this menu for entire tables
Our tasting menu can be adjusted to accommodate vegan, pescatarian and lacto-ovo vegetarian diets. Please inform us your preference during the reservation process.
DESSERTS
Strawberries with milk cream, elderflower
$180
Ocosingo cheese flan, celeriac ice cream, sugar-coated cocoa nibs
$140
Chocolate tart with Kalamata olives, raspberry ice cream
$200
Mango colada, toasted rice, seaweeed
$180
If you have any allergies or restrictions, please let us know
Our prices are shown in Mexican pesos.
NON ALCOHOLIC DRINKS
Grapefruit, mango and basil
$120
Black tea with guava, lemon and basil
$135
Fresh berries
$135
“Hoja santa” with apple and pear
$120
Clamato
$65
Lemonade / Orange water
$55
Our prices are shown in Mexican pesos.
SUMMER MENU
· July 2021 ·
Roasted heirloom tomatoes salad, avocado, “quesillo” dressing with grasshoppers and Oaxacan herbs
·
Stone crab in a green “pipián” made with sunflower seeds, kaffir lime and Thai basil
·
Cured yellowfin tuna in seaweed with “salsa macha” and wild mushrooms
·
Grilled wild mushrooms cream with sherry
·
Catch of the day, cauliflower, lentils and kohlrabi oil
·
Smoked brisket taco in a oaxacan "adobo" with cured onions, "achicalada" and chilies
·
Lacquered duck in "chile pasado" sauce, black zapote and plums
·
Cactus sorbet
·
Crottin cheese with papaya, ginger and lavander jam
·
Strawberries with "crème fraîche" and elderflower
·
$2400 MXN
With pairing $4300 MXN
* The menu can be ordered from 13:00 to 21:30hrs
We suggest this menu for entire tables
SUMMER MENU
· JULY 2021 ·
Corn "chileatole", tubers, chayote squash, drumstick tree oil
·
Spider crab, green “pipián” made with Thai basil, sunflower seeds, blue corn tostadas
·
Soft shell crab from Veracruz "sope", fried beans, purple plantain
·
Wild mushrooms "tamal", "quesillo", guajillo adobo
·
Rockot, fermented rice paste, "Veracruzana" and parsley
·
Pork chop in an “aguamiel barbacoa”, “segueza”, apple "pico de gallo"
·
Roasted chicken over the charcoal, macadamia nuts "mole", nectarine, pickled clams
.
Cactus sorbet
·
Berries chaos
·
Mango colada, toasted rice, seaweeed
·
$2,700 MXN
With pairing $4,655 MXN
Our prices are shown in Mexican pesos
Our tasting menu can be adjusted to accommodate vegan, pescatarian and lacto-ovo vegetarian diets. Please inform us your preference during the reservation process.
Our prices are shown in in Mexican pesos
* The menu can be ordered from 12:30 to 21:30.
We suggest this menu for entire tables
Desserts
Strawberries with milk cream, elderflower
$180
Ocosingo cheese flan, celeriac ice cream, sugar-coated cocoa nibs
$140
Chocolate tart with Kalamata olives, raspberry ice cream
$200
Mango colada, toasted rice, seaweeed
$180
If you have any allergies or restrictions, please let us know
Our prices are shown in Mexican pesos.
Desserts
Mango colada, toasted rice, seaweeed
$180
Guava rocks with guava creamy caramel and pink peppercorn gel
$180
Jerusalem artichoke, apple and buttermilk ice cream
$180
Quintonil ́s chocolate bonbon selection (Vanilla from Papantla, cilantro seed, spearmint, cocoa truffle, peanut, passion fruit and mezcal)
$200
Dessert tasting
$350 (per person)
If you have any allergies or restrictions, please let us know
