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

DEBUT AT ALUNA CASA Y CAFE SANTA MARTA

calle 21 Carrera 5-72 , Santa Marta, Colombia

10+ Course Succulent Gourmet Dinner

Tuesday October 26^th 07.30 PM

  Menu

·         Appetizer. Beef tartar-ceviche with red peppers cream and roasted star fruit.

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.       AVOCADO CARPACCIO with goat cottage cheese, wild raspberries marmalade and Lulo’s guacamole.

4.       Tomate orgánico relleno. Organic tomato slightly roasted stuffed with farm cheese and topped with a fresh tangerine 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.       Spanish omelet. El Bulli and Ferran Adria, World Best Restaurant Spanish omelet recipe, tropicalized by our Chef and served with onion-lime cream.

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

9.     Albóndigas  (res 100%) , Santa Marta traditional meat balls with (100% beef) on a demi glace sauce with tomato and served with mixed rice flavored with coconut

10.   Postre DESSERT: Maduros con queso. Caramelized Stewed yellow plantain with cheese, served with its own caramel, light chocolate and raspberries sauces.

Creado, preparado, cocinado y servido por

J 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 on Tuesday 26th at ALUNA RECEPTION DESK or at 320 71 51 770

PREMIER AT LA BRISA LOCA OCTOBER 18TH 10 COURSE DINNER

Santa Marta, Magdalena, COlombia






      MENU

1.      Mango, papaya y zapote en una sinfonia de arroz dulce sobre un nido de zanahoria y maracuya. Servido con gazpacho tropical. Mango, papaya and Zapote sweet rice symphony on a nest of carrots and passion fruit. Served with a cold typical tomato and veggies chowder *tropical gazpacho*

2.       Aguacate en carpaccio con queso crema agrio *suero* y mermelada de moras silvestres y guacamole de Lulo. Avocado carpaccio with sour cream and local raspberries marmalade and Lulo guacamole.

3.       Ceviche de Pollo estilo Peruano con pina caramelizada y crema de cebollas y pimentones. Chiken brest Peruvian style ceviche with caramelized pineapple and onnions and red peppers cream. 

4.      Tomate Relleno  ligeramente asado, relleno con queso de finca y cubierto con salsa tibia de naranjas. Slightly roasted tomato stuffed with farm cheese and topped with a  warm fresh bitter orange sauce.

5.      Menestra de frutos de la zona en *papilotte*con canela, romero y tomillo según una receta de Paul Bocuse.  Steamed local fruit salad *papilotte* with cinamon and rosemary, as per Paul Bocuse recepe.

6.      Papas criollas rellenas con ahogado y carne de res molida, napadas con el jugo de la cocción de las papas . Yellow potatoes stuffed with a traditional onnions and pepers stew with minced beef.

7.      Tortilla española según una receta del célebre Ferrán Adrià Chef propietario del mejor restaurante del mundo El Bullí de Roses, pero nosotros la hemos “tropicalizado”. Ell Bulli and Ferran Adria Spanish omelet, with a tropical touch.

8.      Salpicon de bonito de Santa Marta  Traditional Deboned fish stewed with veggies *salpicon*.

9.      Albondigas de butifarra (res 100%)  con tallarines hechos por Mihail con pasta fresca, en una salsa de tomate con demi glace.Traditional Santa Marta. Colombian meat balls (100% beef)  with a demi glace sauce with tomato a home made tagliatelli.

Postre/Dessert: Tamarillo (tomate de arbol Árbol) caramelizado, servido con su almibar y salsa de cafe latte. Caramelized Tamaril.lo served with caramel and coffee latte sauce.

Credo, preparado, y servido por

Republika de Artistas Gastronomical Circus

J y Miihail S. R. Baseyevski

            07.30 PM

19.000 cop per person
INCLUDES THE 10 COURSE
Beberages not included

Bebidas no inlucidas.

Reserva estrcitamente necesaria

Booking in advance strictly needed, please sign up as possible

There are a limited number of seats available for the PREMIER

MENU SAMPLE DISHES

Beef meat ball Traditional Colombian