Charcoal-grilled appetizers: red prawns in salt on an iron grill and scallops in their shells, cooked over the clean heat of the grill. Nothing more: coarse salt, fire and the right temperature. The prawn comes out juicy, with the head full of the taste of the sea; the scallop, smooth, golden on the outside and still sweet in the center. A brief taste that whets the appetite and sets the tone for everything that comes next.

We opened with a melted provoleta on iron, topped with Creole chimichurri and served with arepitas. The main dish is a mixed grill: juicy rump cap freshly cut, well-seared Creole chorizo, and chicken skewers flavored with lemon, garlic, and rosemary. Served with roasted hallaquitas with cilantro butter and a Mediterranean salad of tomato, cucumber, olives and feta cheese dressed with papelón and lemon.

The octopus, previously refined, is seared on the grill until the skin is crispy and the meat is tender, served with a green mojo of cilantro, capers and citrus. The center cut is a beef tenderloin marinated in herbs from Provence and paprika, seared at a high temperature and filleted to perfection for a silky texture. On the table, arepas llaneras with melted cheese and crispy patacones with Mediterranean pico de gallo. Potatoes "Canarian style" finished on the grill with creamy guasacaca.

We start with tostones holding a thinly sliced tuna tartare, seasoned with citrus, black olives, and capers, lightly warmed to add aroma. Grilled lamb infused with rosemary, garlic, and a red wine and cane honey glaze that enhances its juiciness. As a counterpoint, grilled cassava with yellow pepper sauce and a quinoa tabbouleh with mango and parsley that provides freshness and texture. Arepas and a duo of sauces: yogurt with cumin and lime, and spicy guava.

You can ask this chef to create a meal around your preferences.