DESSERTS

Carrot cake served in a hot pot, cheese sauce with toasted pecan nuts, caramel ice cream and leche quemada (caramel) macaron.

With black olive in mezcal syrup, served in rice paper with espresso coffee and artisan banana ice cream.

With lemon curd, passion fruit and oats crumble with
pecans.

Baked with quince filling, with candied guava and cajeta ice cream.

With artisan vanilla ice cream and red wild fruits sauce.

Baked at the moment with caramel sauce, red fruits, caramel and walnut ice cream.

A selection of our seasonal ice creams.