THE MENU

TO START

Flavorful beginnings

Starters made to welcome you to the table with intention and care. Prepared with fresh ingredients that bring out the richness of the season and the land.

• Rosanta Salad

  Regular Q75 · Tenderloin Q100 · Shrimp Q135

  Mixed greens, roasted tomatoes, orange, creamy avocado, peach macerated with a touch of heat, house pickles, and a strawberry and spearmint vinaigrette.

  suggested pairing: El Fufurufo · House-made

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  Grilled Cauliflower with Romesco Q115

  Grilled cauliflower, golden outside and tender inside, over a romesco sauce of roasted pepper and almond, finished with herbs from the farm.

  Vegan option

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  Broccoli with Nduja Q115

  Roasted broccoli with nduja from Sal Charcutería, a Calabrian cured sausage made here in Guatemala. Soft, spreadable and full of character. Created with Sal Charcutería · Ordering it supports Niños de Guatemala and the schooling of children in the area. Learn about the project at ninosdeguatemala.org

  New Plato con Propósito

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  Baked Cheese Q140

  Oven-baked cheese crusted in pepitoria, with strawberries macerated in red wine, a tomato compote and caramelized onions, served with house-made toast with farm herbs. Cheese from a cooperative of small producers in Quetzaltenango.

  suggested pairing: Beetroot Negroni · Locally sourced

• 

  Grilled Octopus Q150

  Pacific octopus from the grill, with paprika potatoes, a smooth pea purée, spearmint mayonnaise, orange supremes and roasted tomatoes.

  suggested pairing: Mezcal a la Piña · Responsibly caught seafood

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  Charcuterie and Cheese Board Q210

  Aged cheeses and cured meats to share, served with house pickles and fresh fruit.

  suggested pairing: To enjoy in the garden, a Rosé Pasión Spritz · Locally sourced · House-made

HEALTHY OPTIONS

Nourishing harvests

Cooking consciously also means nourishing with intention. Made with fresh ingredients, seasonal vegetables and house dressings. Every combination is meant to take care of you and reconnect you with natural flavors. All dishes can be customized with tofu, tuna or grilled chicken as your protein.

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  Mushroom Tartare Q100

  A fusion of fresh mushrooms, pickled radish, peach macerated in Irish whiskey with a touch of heat and grilled, served with peanut butter and crisp malanga chips. Vegan dish, no protein customization. Wild mushrooms and house pickles.

  suggested pairing: La Lotería · 100% plant-based

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  Grilled Bok Choy Q100

  Grilled bok choy over a bed of house-made dill yogurt, with roasted tomatoes and basil oil. House-made dill yogurt.

  New Vegetarian · vegan option · Regeneratively grown

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  Mediterranean Bowl Q105

  A base of lettuce or couscous with a colorful mix of fresh vegetables, olives, chickpeas, pumpkin seed and avocado, brought together with a roasted red pepper dressing and a boiled egg on top.

  Vegetarian · vegan option · Rich in protein

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  Fermented Vegetables Q115

  A bowl of naturally slow-fermented vegetables in a Thai peanut sauce with a touch of honey.

  New suggested pairing: Rose Collins · Slow fermentation · House-made · Vegetarian · vegan option

SOMETHING STRONGER

Cooking with roots and fire

Main courses meant to honor what the land gives. Each preparation combines techniques that respect the ingredient, slow cooking when it is needed, and a balance between intensity and freshness. Here we celebrate local product, recipes with history and flavor that is properly worked.

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  House Pasta

  Regular Q155 · With tenderloin Q185 · Shrimp Q195

  House-made fettuccine in red sauce with confit tomatoes, garlic, onion, mushrooms and a touch of wine.

  House-made · Locally sourced

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  Creamy Rice Q165

  Rice cooked slowly until creamy, with whatever the sea and the farm gave this week.

  New House-made · Responsibly caught seafood

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  Chicken in Tamarind Sauce Q165

  Chicken breast in a tamarind and red pepper sauce with a touch of ginger, flambéed in rum. Carrot cream, almond mushrooms and roasted beets. Citrusy, smoky and full of texture.

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  Coffee and Cardamom Pork Ribs Q180

  Oven-baked ribs in a delicious coffee and cardamom rub, with roasted onions, creamy yuca purée and pickled broccoli.

  suggested pairing: La Chef · Slow-cooked · Locally sourced

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  Rosanta Tenderloin Q190

  Grilled tenderloin over roasted garlic cream sauce, served with a soft potato and bacon gratin, finished with herb gremolata and roasted carrots. Pair it with: Red Pepper · Colonial rum with roasted red bell peppers, tobacco bitters, a touch of syrup, smoked with vanilla tobacco.

  Selected beef

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  House Tenderloin Q180

  Tenderloin medallion cooked to your liking, served over black garlic sauce with a spinach and rosemary purée and fermented carrots. Pair it with: Chaitenango · Zacapa 23 rum, Guatemalan chai infusion, lime juice and honey.

  New Selected beef

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  Brisket in Bordelaise Sauce Q180

  With roasted plantain purée and confit garlic. Yuca terrine, grapes macerated in rosé vermouth and bok choy leaves.

  Slow-cooked

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  Braised Oxtail Q180

  Oxtail in a traditional stew, with roasted cauliflower purée, demi-glace and macerated radish.

  New Slow-cooked

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  Catch of the Day Q185

  The day's catch, served with a white wine sauce scented with sage, sweet potato purée and roasted carrots, tender green beans and grilled bok choy. Gentle, herbal preparation.

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  Oven-Baked Shrimp Q190

  Shrimp baked with farm herbs, with cherry tomatoes, olive oil, sesame oil, garlic and onion. Simple, aromatic and full of freshness.

• Surf & Turf Q325

  Grilled tenderloin, garlic shrimp, grilled spring onions, fresh salad and crispy fries.

  Selected beef · Responsibly caught seafood

Burgers

Eating well is simple when you choose fresh ingredients and techniques that respect the product. These combinations are meant to be enjoyed simply, with flavor and care. Every burger comes on a turmeric brioche bun with melted mozzarella, pickles and avocado and celery mayonnaise. Served with crispy potato and sweet potato fries.

• Roasted Portobello Q105

  Juicy portobello mushroom roasted with farm herb butter.

  suggested pairing: La Feria · Vegetarian · vegan option

• Sliced Tenderloin Q130

  With tender grilled spring onions and a fresh gremolata of farm herbs. Local cut, gremolata chopped to order.

  suggested pairing: El Colonial

SOMETHING STRONGER

Side Dishes

To round out a plate or to set in the middle of the table. Simple things, well made, meant to accompany.

• House bread Q20

• Potato gratin Q35

• Green beans in sesame oil and garlic Q40

• Mixed fries (potato, sweet potato, malanga) Q45

The Essentials

The cocktails you'll want to order again. Macerations, natural syrups, artisan teas and fresh produce, with the same sustainable approach as the kitchen. Ask about the seasonal ones.

• El Fufurufo Q80

  Gin, cucumber cordial with Samat, simple syrup, lime juice and a touch of rosemary-infused kombucha.

  suggested pairing: Rosanta Salad

• Mezcal with Pineapple Q80

  Espadín mezcal, smoked pineapple jam with rosemary and farm herbs, simple syrup, lime juice and a hibiscus salt rim.

  suggested pairing: Grilled Octopus

• El Colonial Q80

  Colonial Antigüeño rum, spiced hibiscus syrup, mandarin juice, finished with house soda.

  suggested pairing: Sliced Tenderloin Burger

• Beetroot Negroni Q80

  Gin, beetroot shrub, finished with Campari.

  suggested pairing: Baked Cheese

• Red Pepper Q80

  Colonial Antigüeño rum infused with roasted red bell peppers, tobacco bitters, a touch of syrup, smoked with vanilla tobacco.

  suggested pairing: Rosanta Tenderloin

• Chaitenango Q80

  Zacapa 23 rum, Guatemalan chai infusion, lime juice and honey.

Seasonal Harvest

These change with what's growing on the farm. Whatever is ripe that week decides what goes in the glass.

• La Lotería Q80

  Gin, radish cordial, lime juice, simple syrup and roasted, smoked and spiced pineapple juice.

  suggested pairing: Mushroom Tartare

• La Feria Q80

  Espadín mezcal, pineapple jam with spices and wine, lime juice, simple syrup, finished with a mint sugar rim.

  suggested pairing: Roasted Portobello Burger

• La Chef Q80

  American whiskey fat-washed with pork rib flavor extraction, cucumber slices, lavender syrup and mandarin juice.

  suggested pairing: Pork Ribs

• El Canche Q80

  Gin, Campari, grapefruit juice, lavender, finished with soda.

  suggested pairing: Oven-Baked Shrimp

• Boga Q80

  Wild Turkey 81, lime juice, lavender syrup and pineapple soda with lemongrass.

House Roots

Guatemalan rums and local ingredients, in recipes that belong to this house.

• El Mero, Mero Q75

  Bianco vermouth, Colonial rum, mango, passion fruit and farm herb infusion.

• Los Penitentes Q75

  Botran 12 rum, Botran White Reserve rum, passion fruit, rosemary infusion, mandarin juice and simple syrup.

• Comal Borracho Q75

  Tequila, beetroot dilution, lime juice, salt and simple syrup.

Red Wines

Reds from Spain, Chile and Argentina, chosen to go with the slow-cooked dishes and the house cuts. By the glass or the bottle.

• Don Luis

  Glass Q70 · Bottle Q350

  Cabernet Sauvignon · Maipo Valley, Chile

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  La Linda

  Glass Q70 · Bottle Q350

  Malbec · Luján de Cuyo, Mendoza, Argentina

• Mariluna Tinto

  Glass Q70 · Bottle Q350

  Tempranillo, Bobal · Valencia, Spain

• Bohigas Garnatxa Negra Q375

  Garnacha Tinta · Anoia Valley, Catalunya, Spain

• Lan Reserva Q455

  Tempranillo, Mazuelo · Rioja Alta, Spain

• Pulenta Estate, Red Blend V Q535

  Malbec, Cabernet Sauvignon, Merlot · Luján de Cuyo, Mendoza, Argentina

White Wine & Rose

Fresh whites and rosés for the starters, the fish and the long afternoons in the garden. By the glass or the bottle.

• Don Luis

  Glass Q70 · Bottle Q350

  Chardonnay · Maipo Valley, Chile

• Mariluna Blanco

  Glass Q70 · Bottle Q350

  Verdejo, Macabeo · Valencia, Spain

• La Val Q350

  Albariño · Pontevedra, Galicia, Spain

• Salentein Killka Q375

  Malbec Blanco · Uco Valley, Mendoza, Argentina

• Santiago Ruiz Q510

  Albariño · DO Rías Baixas, Galicia, Spain

• Pasión de Bodal Q405

  Bodal · Valencia, Spain

CAVA

Traditional-method Catalan sparkling wine. To toast at the start or to close the night.

• Cava Bohigas Brut Reserva Q375

  Xarel·lo, Macabeo, Perellada · Anoia Valley, Catalunya, Spain

Digestifs

To close the table without rushing. Classic digestifs and coffee-based drinks to stretch the conversation.

• Creamy Amaretto Q60

• Grand Marnier Q60

• Carajillo Q70

• Espresso Martini Q70

Cold

Beers

Guatemalan beers, cold and straightforward, for a long afternoon in the garden.

• Michelada Mix Q25

• Gallo, bottle Q35

• Cabro Reserva Q40

• Monte Carlo Q40

Craft beers

Craft beers from Antigua Guatemala, made by small local breweries.

• Antigua Sin Novia Q45

• Antigua Muy Noble Q45

House refreshments

Made here with real fruit and herbs cut on the farm and in the garden. House recipes, prepared fresh every day.

• Sparkling water 1L Q35

• Ginger Beer Q40

• Kombucha Q40

• Lemonade with water or soda Q40

• Orangeade with water or soda Q40

• Lemongrass cooler Q40

• Soda of the day Q40

Hot

Coffee from Guatemala

Coffee grown in Guatemala, prepared simply so the origin comes through. To open the morning or to close the table.

• Americano Q25

• Coffee with milk Q25

Farm herb teas

Infusions made with herbs grown on Rosanta's farm and in its garden, served by the half liter to share.

• Chamomile, 500 ml Q35

• Ginger-Lemongrass, 500 ml Q35

• Lemon verbena-Mint, 500 ml Q35

Artisan tea infusions

Artisan tea blends, brewed by infusion and served by the half litre to share.

• Pachamama Tropical Q45

• Jade Negro Q45