SUCCULENT HALOWEEN DINNER AT ALUNA SANTA MARTA

SUCCULENT HALOWEEN 10 COURSE DINNER AT

Calle 21 No. 5-72, Centro Histórico, Santa Marta, Colombia

New Age Colombian Traditional Cuisine by former star Michelin Chef

 sunday October 31^st

 MENU

1.      Appetizer. Taranbolos con queso. Roasted star fruit with cottage cheese.

2.      Mango,  and Zapote in a symphony of sweet sushi rice with passion fruit vinaigrette.

3.      Crema de Aoyama tropical. Haloween Cold Chowder Pumking , tomato and veggies cold soup, with a tropical touch of papaya and bananas.

4.      Ceviche-Tartaro de res. Beef steak tartar-ceviche Famous Gaston Acurio recepe

5.      Tomate orgánico relleno con  queso y melon. Organic tomato slightly roasted stuffed with farm cheese and honey dw melon and topped with a fresh pine apple sauce.

6.      Ensalada de frutas en papillote   Steamed fruit salad with cinnamon and rosemary, as per Paul Bocuse recipe, with the Chef addition of warm oat a Lulo’s light chowder.

7.      Papas criollas rellenas con ahogado.  Yellow potatoes stuffed with a traditional onions and peppers stew “ahogao” with minced Beef topped with the juice of cooking the potatoes thickened with seaweed.

8.      Spanish omelet. El Bulli and Ferran Adria, World Best Restaurant Spanish omelet recipe, tropicalized by our Chef and served with onion-lime cream.

9.       Albondigas (res 100%) , Santa Marta traditional beef sausage  with an  onion sauce with tomato and served with  pasta,

10.  Postre DESSERT:  Tomate de arbol en su Almibar. Caramelized Stewed tamaril.o  with cheese, served with its own caramel,  and 2 more fruit marmalades.

Creado, preparado, y servido por  Republika de Artistas Gastronomical Circus

Joseph  y Miihail S. Baseyevski

            07.30 PM

19.000 COP per person  (includes the whole 10+ course menu) 

 Beberages not included.  *Vegetarian options and all sort of diets available upon request

. Only by appointment. Booking in advance 




strictly needed. Please sign up before  2 PM

AT ALUNA RECEPTION DESK  or at 320 71 51 770                                                               

OR BY E/MAIL 

republikadeartistas@hotmail.com

SATURDAY OCT. 30TH DINNER MENU AT ALUNA

The Backpackers Gastronomical Revolution is back 

New Age Colombian Traditional Cuisine by former star Michelin Chef

 Saturday October 30^th

 10+ Course Dinner

MENU

1.      Appetizer. Taranbolos con queso. Roasted star fruit with cottage cheese.

2.      Mango,  and Zapote in a symphony of sweet sushi rice with passion fruit vinaigrette.

3.      Crema de verduras tropical. Typical universalized Spanish cold tomato and veggies soup, with a tropical touch of papaya and bananas.

4.      Ceviche-Tartaro de res. Beef steak tartar-ceviche Famous Gaston Acurio recepe

5.      Tomate orgánico relleno con  queso y melon. Organic tomato slightly roasted stuffed with farm cheese and honey dw melon and topped with a fresh pine apple sauce.

6.       

7.      Ensalada de frutas en papillote   Steamed fruit salad with cinnamon and rosemary, as per Paul Bocuse recipe, with the Chef addition of warm oat a Lulo’s light chowder.

8.      Papas criollas rellenas con ahogado.  Yellow potatoes stuffed with a traditional onions and peppers stew “ahogao” with minced Beef topped with the juice of cooking the potatoes thickened with seaweed.

9.      Spanish omelet. El Bulli and Ferran Adria, World Best Restaurant Spanish omelet recipe, tropicalized by our Chef and served with onion-lime cream.

10.   Albondigas (res 100%) , Santa Marta traditional beef sausage  with an  onion sauce with tomato and served with  pasta,

11.  Postre DESSERT:  Tomate de arbol en su Almibar. Caramelized Stewed tamaril.o  with cheese, served with its own caramel,  and 2 more fruit marmalades.

Creado, preparado, y servido por  Republika de Artistas Gastronomical Circus

Joseph  y Miihail S. Baseyevski

            07.30 PM

19.000 COP per person  (includes the whole 10+ course menu) 

 Beberages not included.  *Vegetarian options and all sort of diets available upon request

. Only by appointment. Booking in advance strictly needed. Please sign up before  02.00 PM  Saturday 

AT ALUNA RECEPTION DESK  or at 320 71 51 770   

or by mail

republikadeartistas@hotmail.com

                    

FRIDAY OCT. 29TH DINNER AT ALUNA

The Backpackers Gastronomical Revolution is back 

Calle 21 No. 5-72, Centro Histórico, Santa Marta, Colombia New Age Colombian Traditional Cuisine by former star Michelin Chef  Friday October 29th 11 Course Dinner MENU 1.       Appetizer.   Aperitivo oriental con pasta y cilantro. Asian style appetizer with noodles and coriander. 2.      Mango and guineo banano en ensalada ensalada con queso  costeño. Salad with mango banano guineo manzano and costeño farm cheese. 3.      Gazpacho tropical, receta clasica, pero con un toque caribeño. Cold  spanish typical tomato and veggies chowder *tropical gazpacho* . 4.      Aguacate en  filetes con queso crema  y mermelada de corozos, con una vinagreta de maracuyá. Aguacate en filetes with goat cottage cheese and local raspberries marmalade with passion fruit vinaigrette. 5.       Ceviche de Pechuga de pollo estilo peruano, Gaston Acurio, con crema de pimentones. Peruvian Famous Chef Gaston Acurio, Chicken Brest Ceviche . 6.      Tomate relleno asado.Slightly roasted tomato stuffed with pine apple and topped with a warm fresh tangerine sauce.* 7.       Papa criolla con ahogao y Zapote  a traditional onions and peppers stew *AHOGAO*, , with Zapote fruit served with the juice of cooking the potatoes thickened with seaweed. 8.      El  Bulli y Ferran Adrià, mejor restaurante del mundo, tortilla española, pero nosotros lo hemos tropicalizado El Bulli y Ferran Adrià, spanish omelette, with a tropical touch. Served with an onion-lime-peppers cream. 9.      Pollo desmechado. Traditional Deboned chiken. 10.  Arroz de coco. Santa Marta’s coconut flavored rice with veggies. 11.  Postre/Dessert. Plátano amarillo en almíbar y mermelada de moras. Caramelized Yellow plantain. Served with its caramel, and raspberries sauce.  Creado, preparado, y servido por   Republika de Artistas Gastronomical Circus Joseph  y Miihail S. Baseyevski             07.30 PM 19.000 COP per person  (includes the whole 11 course menu) No hay que elegir, se degustan todos los platos   Beberages not included.  *Vegetarian options and all sort of diets available upon request  Only by appointment. Booking in advance strictly needed. Please sign up before 02.00 PM on Tuesday 26th AT ALUNA RECEPTION DESK or at 3207151770 or by mail republikadeartistas@hotmail.com

Calle 21 No. 5-72, Centro Histórico, Santa Marta, Colombia

New Age Colombian Traditional Cuisine by former star Michelin Chef

 Friday October 29^th 11 Course Dinner MENU

1.       Appetizer.   Aperitivo oriental con pasta y cilantro. Asian style appetizer with noodles and coriander.

2.      Mango and guineo banano en ensalada ensalada con queso  costeño. Salad with mango banano guineo manzano and costeño farm cheese.

3.      Gazpacho tropical, receta clasica, pero con un toque caribeño. Cold  spanish typical tomato and veggies chowder *tropical gazpacho* .

4.      Aguacate en  filetes con queso crema  y mermelada de corozos, con una vinagreta de maracuyá. Aguacate en filetes with goat cottage cheese and local raspberries marmalade with passion fruit vinaigrette.

5.       Ceviche de Pechuga de pollo estilo peruano, Gaston Acurio, con crema de pimentones. Peruvian Famous Chef Gaston Acurio, Chicken Brest Ceviche .

6.      Tomate relleno asado.Slightly roasted tomato stuffed with pine apple and topped with a warm fresh tangerine sauce.*

7.       Papa criolla con ahogao y Zapote  a traditional onions and peppers stew *AHOGAO*, , with Zapote fruit served with the juice of cooking the potatoes thickened with seaweed.

8.      El  Bulli y Ferran Adrià, mejor restaurante del mundo, tortilla española, pero nosotros lo hemos tropicalizado El Bulli y Ferran Adrià, spanish omelette, with a tropical touch. Served with an onion-lime-peppers cream.

9.      Pollo desmechado. Traditional Deboned chiken.

10.  Arroz de coco. Santa Marta’s coconut flavored rice with veggies.

11.  Postre/Dessert. Plátano amarillo en almíbar y mermelada de moras. Caramelized Yellow plantain. Served with its caramel, and raspberries sauce.

 Creado, preparado, y servido por

 

Republika de Artistas Gastronomical Circus

Joseph  y Miihail S. Baseyevski

            07.30 PM

19.000 COP per person  (includes the whole 11 course menu)

No hay que elegir, se degustan todos los platos 

 Beberages not included. 

*Vegetarian options and all sort of diets available upon request

 Only by appointment. Booking in advance strictly needed.

Please sign up before 02.00 PM on Tuesday 26th

AT ALUNA RECEPTION DESK or at 3207151770

or by mail

republikadeartistas@hotmail.com

THURSDAY OCT. 28TH DINNER MENU AT ALUNA

The Backpackers Gastronomical Revolution is back NOW AT

Calle 21 No. 5-72, Centro Histórico, Santa Marta, Colombia

New Age Colombian Traditional Cuisine by former star Michelin Chef

 Thursday  October 28^th

10+ Course Dinner MENU

·         Apetizer.   Aperitivo oriental con pasta y cilantro. Assian style appetizer with noodles and cilander.

1.       Mango and guineo banano ensalada con queso costeño. Salad with mango banano guineo mnzano and costeño farm cheese.

2.       Gazpacho tropical, receta clasica, pero con un toque caribeño. Cold  spanish tipical tomato and veggies chowder *tropical gazpacho*

3.       Aguacate en  filetes con queso crema  y mermelada de corosos, con una vinagreta de maracuya. Aguacate en filetes with goat cottage cheese and local raspberries marmalade  with passion fruit vinaigrette.

4.       Ceviche de Pechuga de pollo estilo Peruano, Gaston Acurio, con crema de pimentones. Peruivian Famous Chef Gaston Acurio, Chiken Brest Ceviche with red peppers cream.

5.      Tomate relleno asadoSlightly roasted tomato stuffed with pine apple andtopped with a  warm fresh  tangerine sauce.*

6.       Yellow potatoes stuffed with a traditional onnions and pepers  stew  *AHOGAO*, served with the juice of cooking the potatoes thickened with seaweed.

7.      El  Bulli y Ferran Adria, mejor restaurante del mundo, tortilla espa;ola, pero nosotros lo hemos tropiclizado El Bulli y Ferran Adria, spanish omelette, with a tropical touch. Served with an onion-lime cream.

8.      Pollo desmechado. Traditional Deboned chiken.

9.      Arroz de coco. Santa Marta’s coconut flavoured rice with veggies .

10.  Postre/Dessert. Platano amarillo en almibar y mermelada de moras. Caramelized Yellow plantain . served with its carmel , and raspberries sauce.

 Creado, preparado, y servido por  Republika de Artistas Gastronomical Circus

Joseph  y Miihail S. Baseyevski

            07.30 PM

19.000 COP per person  (includes the whole 10+ course menu) 

 Beberages not included.  *Vegetarian options and all sort of diets available upon request

. Only by appointment. Booking in advance strictly needed. Please sign up before  02.00 PM on Tuesday 26th

AT ALUNA RECEPTION DESK  or at 320 71 51 770             

or by mail  republikadeartistas@hotmail.com

WEDNESDAY OCT. 27TH DINNER MENU at ALUNA

The Backpackers Gastronomical Revolution

La Revolucion Gastronomica ahora en

calle 21 Carrera 5-72 , Santa Marta, Colombia

  Menu

·         Appetizer. Taranbolos con queso. Roasted star fruit with cottage cheese.

1.       Mango, Papaya and Zapote in a symphony of sweet sushi rice with passion fruit vinaigrette.

2.       Gazpacho tropical. Typical universalized Spanish cold tomato and veggies soup, with a tropical touch of papaya.

3.       AGUACATE-CON TOMATE DE ARBOL AVOCADO CARPACCIO with sour cream, wild raspberries marmalade and red guataba guacamole.

4.       Tomate orgánico relleno con piña y queso. Organic tomato slightly roasted stuffed with farm cheese and topped with a fresh pine apple sauce.

5.       Ensalada de frutas en papillote   Steamed fruit salad with cinnamon and rosemary, as per Paul Bocuse recipe, with the Chef addition of warm oat a Lulo’s light chowder.

6.       Papas criollas rellenas con ahogado.  Yellow potatoes stuffed with a traditional onions and peppers stew “ahogao” with minced Beef topped with the juice of cooking the potatoes thickened with seaweed.

7.       Canelon de verduras. Cabbage rolls  with bananitos bechamel.

8.       Salpicon de Bonito de Santa Marta. Traditional Santa Marta de boned tuna fish stew served with green peppers cream.

9.        Butifarra (res 100%) , Santa Marta traditional beef sausage  with an  onion sauce with tomato and served with  arroz de coco , sort of local coconut rissoto.

10.    Postre DESSERT:  Tomate de arbol en su Almibar. Caramelized Stewed tamaril.o  with cheese, served with its own caramel,  and 2 more fruit marmalades.

Creado, preparado, cocinado y servido por

Joss y Miihail S. R. Baseyevski

   

 07.30 PM

19.000 cop per person

Includes the whole 10 + Course menu

Beverages non included

Only by appointment-reservation. Please sign up before 02.00 PM             Wednesday 27th at ALUNA RECEPTION DESK or at 320 71 51 77

or by  republikadeartistas@hotmail.com