Cannatel Exclusive Menu

Four empanadas to open the table, sized to share or to keep.

Four cassava croquettes, crisp outside and soft within.

Fresh shrimp cured the classic way, served with plantain slices.

Crisp chicharrón marinated in classic ceviche sauce, with totopos alongside.

A smooth, comforting cream of mushroom soup to begin at an easy pace.

Cream of onion soup, sweet and silky, served hot.

The house tomato soup, simple and bright.

The classic layered club sandwich, served with totopos.

A three-cheese melt, served with French fries.

Pasta carbonara, creamy and unhurried, the way it has always been made.

Pasta with bolognese sauce, slow-cooked and generously served.

Two hundred grams of aged tenderloin over mashed potato, dressed in red wine sauce.

Two hundred and fifty grams of beef tenderloin sautéed with vegetables in just sauce, with French fries.

Two hundred and fifty grams of salmon in citrus sauce, with caramelised vegetables over a mixed purée.

Two hundred grams of chicken breast with gratinated plantain in passion fruit sauce: the Quindío on a plate.

Salmon and beef tenderloin on one plate, with mashed potato and sautéed vegetables.

Chicken in a creamy mushroom sauce, served with French fries.

Grilled churrasco, with French fries and salad.

Griddled chicken breast, light, with French fries and salad.

The house salad: lettuce, pickled onion, sliced mozzarella, chopped chicken breast and its dressing.

Lettuce, avocado, cubed fresh cheese, chicken and bacon shavings: fresh and complete.

The Caesar as it should be: lettuce, cubed chicken, croutons, bacon shavings and cheese.

A burger built on two hundred grams of beef, cooked on the grill.

The house hot dog, done the Cannatel way.

French fries with chorizo and melted cheese over the top, made for sharing.

Crisp totopos with guacamole and the house salsa.

Spanish-style patatas bravas: golden potato with its brava sauce.

Mexican-style elotes, corn served the street way.

French fries, golden and crisp.

A corn arepa with cheese, this region’s breakfast and afternoon snack alike.

Chorizo with arepa, the Coffee Region’s pairing of choice.

A Colombian picada for two, the board of fried bites and meats to share.

A Colombian picada for four, more of everything on the same board.

A Colombian picada for eight, the big board for the long table.

Crisp chicharrón with arepa, with no more adornment than it needs.

Morcilla with arepa, a classic of paisa cooking.

Chunchulla with arepa, crisped the way the region serves it.

Smoked pork with grilled pineapple and a mix of onion and coriander, in a tortilla.

Grilled beef in pieces with a mix of onion and coriander.

Griddled chicken and chorizo with a mix of onion and coriander.

Lime chicharrón in pieces with a mix of onion and coriander.

The taco that brings the house meats together in one tortilla.

Shredded beef in birria juices, with birria sauce and a mix of onion and coriander.

Three tacos of your choice, the simplest way to try the card.

Three tacos plus a Margarita: the whole table in one order.

Freshly made natural fruit juice.

Mineral water, well chilled.

Natural lemonade, sharp and fresh, over ice.

Lemonade with fresh mint, the most refreshing glass on the card.

Coconut lemonade, creamy and iced, the drink of the coast.

Corona beer, served cold.

Costeña beer, the Colombian lager from the coast.

Club Colombia beer, the Colombian premium lager.

Stella Artois, the Belgian lager, served in its glass.

Coca-Cola, well chilled.

Sprite, over ice if you like.

Soda water, chilled.

Hatsu soda, the softly flavoured Colombian sparkling drink.

Americano, from the land of coffee.

Caffè latte, with creamy milk.

Cappuccino with milk foam.

A short, intense espresso.

A double espresso, for those who need it.

A hot herbal infusion, caffeine-free.

The house signature cocktail; ask how we are making it today.

The classic Margarita, tequila and lime.

A Mojito of rum, mint and lime.

Long Island, the long drink that mixes several spirits with a touch of cola.

A Gimlet, gin and lime, dry and direct.

A Moscow Mule, vodka with ginger beer and lime, in its mug.

Vodka tonic, clean and cold.

An Old Fashioned, whiskey, sugar and bitters: the classic without flourishes.

Gin and tonic, served in a balloon glass.

The frozen Margarita, blended with ice until it is properly cold.

A Cuba libre, rum with cola and lime.

A French 75, gin, lemon and sparkling wine, served in a flute.

A Negroni, gin, red vermouth and bitter in equal parts.

A Paloma, tequila with grapefruit, long and fresh.

A Piña colada, rum with pineapple and coconut, the most tropical glass on the card.

A Sazerac, the New Orleans classic built on whiskey and bitters.

An Aperol spritz, Aperol with sparkling wine and soda, the Italian aperitif.

A Mimosa, sparkling wine with orange juice.

A Bloody Mary, vodka with tomato juice and spices.

A Carajillo, espresso with liqueur, the way to close a meal.

Buchanan’s 12 Year Old, blended Scotch whisky. By the bottle or the shot.

Buchanan’s Two Souls, blended Scotch. By the bottle or the shot.

Buchanan’s 18 Year Old, the longest-aged blend on the card. By the bottle or the shot.

Old Parr 12 Year Old, blended Scotch whisky. By the bottle or the shot.

Johnnie Walker Black Label, 12-year-old blended Scotch. By the bottle or the shot.

Johnnie Walker Red Label, the everyday blended Scotch. By the bottle or the shot.

Bulleit, Kentucky bourbon. By the bottle or the shot.

Glenfiddich 12 Year Old, Speyside single malt. By the bottle or the shot.

Monkey Shoulder, blended malt Scotch. By the bottle or the shot.

Macallan Double Cask 12 Year Old, single malt. By the bottle or the shot.

Baileys, Irish cream liqueur. By the bottle or the shot.

Maestro Dobel tequila. By the bottle or the shot.

1800 Silver, blanco tequila. By the bottle or the shot.

1800 Cristalino, aged tequila filtered clear. By the bottle or the shot.

José Cuervo Tradicional Reposado tequila. By the bottle or the shot.

Gran Centenario Plata, blanco tequila. By the bottle or the shot.

Gran Centenario Reposado tequila. By the bottle or the shot.

400 Conejos, Oaxacan mezcal. By the bottle or the shot.

Contraluz, cristalino mezcal. By the bottle or the shot.

Grey Goose, French vodka. By the bottle or the shot.

Ketel One, Dutch vodka. By the bottle or the shot.

Ron Viejo de Caldas Tradicional, this region’s rum. By the bottle or the shot.

Ron Viejo de Caldas 5 Year Old. By the bottle, half bottle or shot.

Ron Viejo de Caldas 8 Year Old. By the bottle, half bottle or shot.

La Hechicera, Colombian rum from Barranquilla. By the bottle or the shot.

Aguardiente Amarillo, the anise spirit of Caldas. By the bottle, half bottle or shot.

Aguardiente Antioqueño Real. By the bottle or the shot.

Aguardiente Antioqueño Tapa Azul, sugar-free. By the bottle, half bottle or shot.

Gordon’s, London dry gin. By the bottle or the shot.

Puerto de Indias Strawberry, Spanish strawberry gin. By the bottle or the shot.

Hendrick’s, Scottish gin with cucumber and rose. By the bottle or the shot.

Hennessy, French cognac. By the bottle.

Jägermeister, German herbal liqueur. By the bottle.

Aperol, the Italian aperitif. By the bottle.

Licor 43, Spanish vanilla and citrus liqueur. By the bottle.

Belvedere, Polish vodka. By the bottle.

Rosaleda red. By the bottle or the glass.

Rosaleda white. By the bottle or the glass.

Rosaleda rosé. By the bottle or the glass.

Black River wine. By the bottle.

Rothberg wine. By the bottle.

Calvet Brut Rosé, French sparkling wine. By the bottle.