Marinated for 24 hours in spices and orange juice, cooked slowly in the oven and finished with butter. Served with potatoes in chorreo sauce (Colombian hogao with long onion julienne) and cape gooseberry jam.

Cooked at low temperature and finished in the oven to achieve a juicy meat and crispy skin. Served with pickled onions, tomato slices, baked potato and sour cream with cape gooseberry chili.

Tender breaded breast fillet, topped with pomodoro and gratinated with parmesan cheese. Served with pasta in cheese sauce and Asian mix with balsamic vinaigrette.

(Beef tenderloin) wrapped in bacon and served with mushroom sauce. Served with mashed potatoes and roasted carrots.

With pomodoro sauce, accompanied by bread with tomato and olive oil.