Professional Chef: Francisco Larco with more than 10 years of cooking background, Chef with training in Quito and then in the Cordon Blue Culinary School in Lima, worked as a Chef in Hotels in Lima and Galapagos Islands; expert in Gastronomy, energetic and enthusiastic Chef whose cuisine combining history using unique native ingredients and traditional techniques.

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PROGRAM:

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Welcome Cocktail

Canelazo: Naranjilla hot cocktail made with species and raw sugar cane.

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Started

Jungle Ceviche: Fresh Hearts of Pal, green mango served with green plantain chips and avocado.

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Main Course

Encocao Tapao: White fish and shrimp cooked with coconut sauce, wrapped in a bijao leaf, served with cassava waffle and sauteed vegetables.

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Main Course

Vegetarian Option: Andean Quinoto: Baked creamy quinoa, Amaranto flower and vegetables au gratin.

Dessert: Lemmon Grass Crème Brulee with lemon cookies.

*Includes: all Ingredients, you will prepare your own dishes, you will be served an exotic fruit tasting, water.