Vegetarian Experience

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    • Hector Berlioz Season-Vegetarian Starters

    • VEGETARIAN ANTIPASTO

      COP 32,000

      Different vegetables sautéed in Cazorla D.O. olive oil presented in a display of olives, artichokes and asparagus with a creamy cheese dip and crackers.

    • TOMATO EGGPLANT

      COP 32,000

      Roasted eggplants and tomatoes combined with pesto and a variety of cheeses.

    • MUSHROOM SOUP WITH PARSLEY BREADSTICKS

      COP 32,000

      A thick, velvety cream of mushrooms made from amaranth flour and almond milk with a selection of mushrooms, accompanied with parsley breadsticks and complemented with a dash of sour cream.

    • Hector Berlioz Season-Vegetarian Entrées

    • MUSHROOM AND BRIE CREPE

      COP 32,000

      Brie mixed with mushrooms sautéed in Cazorla oil and exquisitely wrapped in French crepes.

    • VEGETABLE AND QUINOA MOUSSAKA

      COP 32,000

      Exquisite moussaka with different vegetables topped with potato gratin and royal quinoa.

    • VEGETABLE FRITTATA

      COP 32,000

      A specialty of Italian cuisine that we prepare by hand in our hotel. Similar to the Spanish tortilla but with asparagus, dried tomatoes and a selection of sautéed vegetables.

    • MIXED FRIED VEGETABLES AND TZATZIKI

      COP 32,000

      Tzatziki made from Greek yogurt and fresh cucumber makes the perfect dressing for bell peppers, zucchinis, eggplants, mushrooms and other seasonal vegetables breaded in panko.

    • KALAMATA TORTELLINI IN PUTUMAYO PALM HEART SAUCE

      COP 32,000

      Unique and exclusive recipe of original wheat semolina pasta stuffed with Kalamata olives and ricotta, covered in a smooth sauce of amaranth flour and Putumayo palm hearts.

    • CARMEN SALAD WITH CRISPY PAIPA CHEESE

      COP 32,000

      A selection of fresh lettuce in a salad dressed with pesto and Paipa cheese with a panko crust.

    • FIDEUÀ WITH MUSHROOMS AND WAKAME

      COP 32,000

      Gluten-free noodles cooked with different seasonal vegetables and tofu with bell peppers. Cooked in a pan with miso and wakame algae.

    • CAPRESE CORDON BLEU TOFU

      COP 32,000

      Tofu with fine herbs combined with mozzarella and fried in the cordon bleu style, accompanied with a delicate salad of farm tomatoes and bocconcini.