Dish of cubios, snails, sprouts, chugues, lettuces, chachafruto, tamarillo, sweet cucumber (main course /

starter); braised Angus, salt of Manaure, yuyo, purple corn (main course); Babilla, clarified huitoto chili
sauce, yucca (starter); Mutton, sweet pepper, malanga (main course); Arrechon Chilled cream, sapote gel,
cupaz, caucan cacao (dessert); Santanderean cocoa globe, titot and sesame peel, cream frozen cream
(dessert), naidi candy, yaca, millo (dessert) (Restaurante Leo cocina y cava 2016: b).

Mixed Colombian empanadas (starter), arracache cakes, (starter/side dish), corn wraps (starter/side dish)
santarrosan small chorizos with arepa (starter / side dish), Pacific prawns ceviche (starter), Bogota arepa
with Butter and cheese (starter / side dish), sweet plantains in Kola Romn (side dish), avocado, onion and
tomato salad (side dish), calentado (Main course / side dish), Rib sancocho from the highlands (main
course) fish sancocho in coconut milk (main course), brisket with chorreado (Main course), tongue in
sauce (main course), gooseberry cake (desser), mamey mantecada (dessert), almojabana cake with
cheese and molasses (dessert), mixed syrups with cheese (dessert) (Restaurant Club Colombia 2016: a).