• Colombian Experience- Starters

    • SANTA ROSA SAUSAGE WITH AREPA AND AJÍ

      COP 32,000

      Traditional, tasty sausage slow cooked until golden with an arepa (Colombian corn pancake) and ají (Colombian hot sauce).

    • TENDER OCTOPUS AND CRISPY VALERIO

      COP 32,000

      Slow-cooked octopus accompanied with an exquisite traditional Colombian recipe made from pork and plantain called Juan Valerio (Andean Region), also known as marranitas (Valle del Cauca), tacachos, balas or chuchicuaro. It is the perfect combination of plantain and crispy pork.

    • ROYAL QUINOA SOUP WITH TENDER BEEF RIB

      COP 32,000

      An exquisite, nutritious soup of royal quinoa from the 19th century that reminds you of lost traditional flavors. Tender BBQ short ribs with a dash of hogao (Colombian tomato and onion sauce).

    • Colombian Experience- Entrées

    • FISH OF THE DAY IN A PARCEL WITH TITOTÉ

      COP 32,000

      Sublime and exquisite recipe from the Colombian Atlantic Coast wrapped in a plantain leaf like the classic tamale with titoté (coconut and raisin rice), crunchy croutons and salad of the day.

    • GUAPI RICE

      COP 32,000

      The most characteristic dish of Colombian Pacific cuisine is this classic spicy rice, where the seafood and flavors of the Guapi fried sauce and annatto oil stand out. Served on a wide clay dish with lightly roasted leaves and accompanied with toasted plantain and salad of the day.

    • TRADITIONAL TAIL STEW

      COP 32,000

      If you like the Bogotá flavor, you will enjoy this dish of beef tail slow-cooked for 18 hours in a classic stew of peas, spices, herbs and beer. Accompanied with cassava, potato, white rice and a slice of avocado.

    • EL BOCHINCHE’S CHULETA VALLUNA

      COP 32,000

      Cut of pork loin marinated in a delicate sauce of lemon and spices with Colombian herbs coated in breadcrumbs and fried, accompanied with white rice and potatoes. From El Bochinche (a traditional restaurant in Cali where this dish is majestically prepared) to La Scala restaurant, you can delight in this exquisite flavor of Cali’s cuisine.

    • CARTAGENA’S POSTA NEGRA

      COP 32,000

      There is nothing more exquisite than this traditional flavor of Cartagena’s cuisine slow-cooked for five hours in a reduction of brown sugar and vegetables. Tender beef round eye steak accompanied with toasted plantain, coconut and raisin rice and avocado.

    • COUNTRY CHICKEN ON ROASTED YELLOW POTATOES AND AVOCADO

      COP 32,000

      Leg of country chicken delicately cooked in an original Colombian homemade stew accompanied with yellow potatoes and fresh avocado. The Colombian homemade flavor majestically explodes in your mouth with the simplicity but strength of Colombian cuisine.

    • CAPTAIN FISH FILLET STEW

      COP 32,000

      This is a tribute to the cuisine of the 19th century served in town squares, especially in the food stands of Bogotá’s Plaza de Bolívar, where people enjoyed the now extinct captain fish from the Bogotá River. Now you can taste this superb dish at La Scala restaurant with the fish of the day, while maintaining the flavor and cooking technique of the era’s tradition. A stew made with melted cheese and slices of potato accompanied with salad of the day.