5 FUEGOS

Golden layers of house-made pasta embrace grilled vegetables and sautéed greens, wrapped in velvety almond and fermented cashew béchamel. A slow-cooked tomato sauce adds depth and warmth.

Baked Andean quinoa with sweet potato, filled with sautéed spinach, and grill mushrooms. Finished with a crunchy toasted pistachio crust and served with creamy native potato purée, seasonal vegetables, and warm plant-based gravy.

Crispy sourdough base with house-made tomato sauce, fermented cashew cheese, and roasted vegetables: zucchini, carrot, pepper, red onion, and oyster mushrooms. Finished with fresh arugula, basil, capers, and grated chestnuts.

Pumpkin slowly roasted to concentrate its natural sweetness, turned into a velvety cream. Served tableside to surround a delicate bouquet of vegetables and flowers, with warm artisan bread on the side.

A plant-based take on the classic Peruvian dish with a smoky grill twist. Crispy smoked tacu tacu paired with spiced vegetable skewers and fresh seared mushrooms. Finished with a demi-glace sauce reduced with red wine and aromatic herbs, balanced by fresh, mildly spicy sarsa criolla. Bold textures and authentic flavors in perfect harmony.

Fresh vegetables and oyster mushrooms sautéed over high heat, flambéed with artisanal vodka to enhance aromas. Served with crispy oven-roasted potatoes, fluffy white rice, and homemade vegan kimchi adding a tangy and spicy kick. A dish full of flavor and texture contrasts that awakens the palate.

A vegan take on the classic Thai dish featuring stir-fried noodles and vegetables, golden tofu, and a homemade sweet and spicy sauce. Finished with toasted peanuts and a drizzle of sesame oil for added texture and aroma.

Oyster mushrooms marinated in a spiced adobo paste, slow-grilled to achieve smoky and caramelized flavors. Served with roasted fresh pineapple, pickled red onions, and fresh green sauce on artisan tortillas. A plant-based homage full of flavor and tradition

Seasonal vegetables, native potatoes, and serrano corn grilled over open flames, with natural sweetness and smoky aroma. Includes stuffed rocoto pepper, charred avocado, and wood-fired marinated oyster mushroom skewers.

Oyster mushroom skewers marinated Peruvian-anticucho style, grilled for an intense smoky flavor. Served with golden potatoes, grilled corn, and a selection of artisanal sauces: vegan anticuchera, chimichurri, garlic mayo, and barbecue.

Our signature burrito: sourdough naan bread brushed with garlic confit and seared over live embers. Filled with grilled seitan and shiitake mushrooms, sweet and aromatic fire-roasted vegetables, and fresh greens for a vibrant contrast. Served with creamy, spiced homemade hummus. Crispy on the outside, smoky and juicy on the inside.

A hot, plant-based roll filled with smoked eggplant, charcoal-grilled mushrooms, and roasted vegetables, topped with intense acevichada mayo, toasted sesame, and fresh flowers. Served over a mini grill with live embers for a unique aroma and presentation.

Spiced, creamy lentil curry served with smoky vegan carnitas, a crispy falafel skewer, and artisan naan bread cooked tableside over embers. Accompanied by cashew yogurt, vegetable chutney, pickled onions, and fresh microgreens.

Andean yellow sweet potato slow-cooked over embers with charred skin and sweet, smoky flesh, filled with creamy oyster mushroom stroganoff and topped with fresh greens and vegan parmesan. A warm, earthy, and flavorful dish.

Whole leek cooked over live embers, served on a bed of smooth roasted garlic béchamel, topped with toasted pistachios and fresh basil leaves. Accompanied by smashed, golden-crispy native potatoes for contrast.

Thin slices of citrus-cured hongo madre, marinated in vegan tiger’s milk with fermented yellow chili, ginger, and garlic. Served with creamy avocado, fresh sprouts, Andean flowers, and a dark umami oil made from soy, sesame, and chili. An intense, vibrant plant-based tiradito.

Vegan, raw, and fermented ceviche with oyster mushrooms instantly marinated in kombucha tiger’s milk with garlic, lemon, celery, ginger, and yellow chili. Served with red onion, toasted cancha corn, baby corn, fresh cilantro, sweet potato, lemon, and chili, in a chilled black stone bowl with an ice cube to preserve freshness.

A whole banana, slow-baked in its skin until blackened. Opened warm to reveal a creamy golden heart, topped with house-made peanut butter, vegan chocolate bonbons, and a bold sauce of strawberries flamed in artisanal vodka. Finished with a touch of Maras salt flakes to awaken the senses. Voluptuous, warm, emotional. Sweetness with character.

Whole pineapple slow-roasted over live embers until its skin blackens. Served warm in juicy slices with pan-seared mango, a cold spoonful of plant-based rice pudding, and smooth vegan ricotta. Tropical fire: smoke, fruit, memory, tenderness.

Homemade vegan sponge soaked in fire-brewed Turkish coffee and artisanal whisky by Mila. Layered with silky plant-based cream and topped with raw cacao nibs. Served beneath a dome of aromatic smoke, released at the table like a spell. Dark, elegant, ceremonial. Sweetness with soul.

Thin, warm, soft crêpes filled with our slow-cooked plant-based dulce de leche and finished with a crisp crust of caramelized panela torched to order. Crackling on the surface, melting inside — like a hug.