SUNDAY FEB 13th DINNER MENU

The Buddha Hostel & Retreat

Medellin

Backpackers Gastronomic Revolution New Age Colombian Traditional

Cuisine by 3*** stars Michelin Chef

Former sub chef of El Bulli (World’s Best Restaurant)

(Former executive Chef Intercontinental Hotels Asia Pacific)

Nueva Cocina Colombiana por Chef Laureado *** Michelin

Antiguo Sub Chef Restaurante El Bulli (Mejor restaurant del Mundo)

On February 13^th 2011

25000 COPS (BEVERAGES NOT INCLUDED)

 (Gratuities not included)

          

          "Paisa-Colombian-Fusion Dinner      Extravaganza"

                Per public demand we are serving:

TASTING SENCES

          THE 10 + COURSE SENCES OF TONITE’S MENU

1.     Chicken breast salad with fresh yogurt, ciboulette vinaigrette and homemade coconut crackers.

2.     Lettuce and caramelized tomato concasse  , chicharron spearmint and purple basil from our garden in a fusion dish asian/Colombia, and my vision of what a Caesars dressing should be

3.     My tonight’s version of the sea bass , mango  and lulo’s ceviche “triplet” as per Ferran Adrian (El Bulli) Gaston Acurio (Gaston & Astrid) and Joseph & Mikhail Romero original recipe, but with the strong touch of our Buddha’s Hostel topped with Lulo’s natural foam (non CO2). Served with a coriander shot.

4.     Caramelized Oro Miel pineapple with a duet of local cheese, goat cottage cheese, fresh cuajada and green peppers, onion sweet and sour compote.

5.     Pumpkin (Ahoyama traditional) chowder with a floating island of Lime and spearmint sherbet.

6.     Papas criollas con guiso y chicharron (very traditional paisa dish, but we are going to challenge the recipe cutting 90% of the fat off and giving it a new age look.

7.     Cabbage rolls (cannelloni de verduras) with papaya’s béchamel

8.     Albondigas de res (beef meat balls) Santanderiana style, but modernized.

9.      Mixed rice light dry risotto with beef chorizos, curry and ginger touch.

10.   Caramelized Tamaril.o (tomate de arbol) in an extravaganza of compotes and sherbets.

MONDAY FEBRUARY 6th DINNER MENU

Backpackers Gastronomic Revolution New Age Colombian Traditional

Cuisine by 3*** stars Michelin Chef

Former sub chef of El Bulli (World’s Best Restaurant)

(Former executive Chef Intercontinental Hotels Asia Pacific)

Nueva Cocina Colombiana por Chef Laureado *** Michelin

Antiguo Sub Chef Restaurante El Bulli (Mejor restaurant del Mundo)

On February 7^th 2011

25000 COPS (BEVERAGES NOT INCLUDED)

 (Gratuities not included)

    

        

"Paisa-Colombian-Fusion Dinner      Extravaganza"

TASTING SENCES

          THE 10 + COURSE SENCES OF TONITE’S MENU

1.     Chicken breast salad with fresh yogurt, ciboulette vinaigrette and homemade coconut crackers.

2.     Lettuce and caramelized tomato concasse  , chicharron spearmint and purple basil from our garden in a fusion dish Colombia-Vietnam, and my vision of what a Caesars dressing should be

3.     My tonight’s version of the sea bass , mango  and lulo’s ceviche “triplet” as per Ferran Adrian (El Bulli) Gaston Acurio (Gaston & Astrid) and Joseph & Mikhail Romero original recipe, but with the strong touch of our Buddha’s Hostel topped with Lulo’s natural foam (non CO2). Served with a coriander shot.

4.     Caramelized Oro Miel pineapple with a duet of local cheese, goat cottage cheese, fresh cuajada and red onion sweet and sour compote.

5.     French beans warm chowder with a floating island of Lime and spearmint sherbet.

6.     Papas criollas con guiso y chicharron (very traditional paisa dish, but we are going to challenge the recipe cutting 90% of the fat off and giving it a new age look.

7.     Cabbage rolls (cannelloni de verduras) with papaya’s béchamel

8.     Typical “sudado” of Yuka and   100% beef meat balls.

9.      Mixed rice light dry risotto with beef chorizos, curry and ginger touch.

10.   Steamed fruits sweet ending extravaganza with raspberries and tamarillo compotes, with cafe latte ice cream.

Vegan options available

FRIDAY FEBRUARY 4th DINNER MENU

REPUBLIKA DE ARTISTAS GASTRONOMICAL CIRCUS

Presents

10 course dinner extravaganza

Backpackers Gastronomic Revolution New Age Colombian Traditional

Cuisine by  3 *** stars Michelin Chef

Former sub chef of El Bulli (World’s Best Restaurant)

Nueva Cocina Colombiana por Chef Lureado *** Michelin

Antiguo Sub Chef Restaurante El Bulli (Mejor restaurant del Mundo)

TONITE’S SPECIAL DINNER EXTRAVAGANZA

"FEELINGS"

On February 4^th 2011

24000 COPS (BEVERAGES NOT INCLUDED)

 (Gratuities not included)

booking in advance strictly needed.

            

"Paisa-Colombian-Fusion Dinner      Extravaganza"

TASTE FEELING

          THE 10 + COURSE FEELINGS OF TONITE’S MENU

1.     Chicken salad with fresh yogurt and coconut crackers.

2.     Lettuce rolls with tomatoes, spearmint in a fusion dish Colombia-Vietnam, and Caesars dressing.

3.     Our Resident Chef version of the sea bass and mango ceviche “triplet” as per Ferran Adrian (El Bulli) Gaston Acurio (Gaston & Astrid) and Joseph & Mikhail Romero original recipe, but with the strong touch of our Buddha’s Hostel topped with Lulo’s foam

4.     Caramelized Oro Miel pineapple with goat cottage cheese and figs compote.

5.     Lime and spearmint sherbet on a bed of French beans warm chowder.

6.     Veggies crêpe with papaya’s béchamel

7.     Papas criollas con guiso and “chicharron”. Traditional Colombian Yellow potatoes with onion and red peppers stew, but modernized.

8.     Typical “sudado” of Yuka and   100% beef meat balls.

9.      Mixed rice with a curry and ginger touch.

10.   Steamed fruits sweet ending extravaganza with raspberries and tamarillo compotes, with cafe latte ice cream.

Vegan options available

 

THE BUDDHA MEDELIN ALL CREATION DISHES & THE PEOPLE

 

Patacon con guiso y espuma de Lulo natural (sin C02)