Colombia's reputation is regrettably influenced by the everlasting civil war and the production of drugs, but looking at its cuisine it deserves better. The Colombian kitchen is an interesting mix of three influences: the native Indians (with fruits and vegetables), the Spanish colonialists (who introduced chicken, amongst others) and the African slaves (new vegetables and spices). We hope you can forgive us that we don't serve you Colombia's special dish 'Hormiga culona' tonight: the large ants we would have to fry were not available at the moment. We compensate this by serving you the country's national dish: Ajicao.
Frituras de Almeja (Clam Fritters)
In Colombia this typical starter is sometimes called 'Frituras de Caracol', but that name is misleading, because it suggests that snails are used. Instead it is the meat of sea clams, finely chopped, mixed with coriander and other spices and then fried in a fritter coat.
Ajiaco Bogotano (Potato Chicken Stew from Bogotá) with Chilli Salsa
Many Colombians consider this hearty meal soup the country's national dish. It is often served at celebrations or during festive meals such as Christmas. It’s actually more of a stew than a soup, containing chicken, corn, various types of potatoes and spices. You can further spice it up to your taste with the separately served chilli salsa.
Natilla (Cinnamon Coconut Custard)
The dessert is a nice Colombian pudding from the south of the country, with coconut, palm sugar and cinnamon.
NETT PRICE
Rp 145.000 including
tropical welcome drink fresh fruit juice, squash, or soft drink tea or coffee
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wine and beer available at reasonable prices
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if you are a vegetarian, please contact us in time. then we can discuss and arrange your menu for tonight
