Chargrilled appetisers: salted red prawn on an iron grill and scallops in their shells, cooked over the clean heat of the charcoal. Nothing more: coarse salt, heat and the right amount. The prawn prawns are juicy, with the head full of the flavour of the sea. The scallops are smooth, golden on the outside and still sweet in the centre. A brief appetiser that whets the appetite and sets the tone for everything that follows.

We start with melted Provola cheese on an iron plate, topped with Creole chimichurri and served with arepitas. The main course is a mixed grill: juicy rump cap cut to order, well-cooked Creole chorizo and chicken skewers flavoured with lemon, garlic and rosemary. Served with roasted hallaquitas with coriander butter and a Mediterranean salad of tomato, cucumber, olives and feta cheese dressed with papelón and lemon.

The octopus, previously cleaned, is grilled until it has a crispy skin and tender meat, and is served with a green coriander, caper and citrus mojo. The main cut is a sirloin steak marinated in herbes de Provence and brown sugar, seared at a high temperature and sliced to perfection for a silky texture. On the table, llanera-style arepas with melting cheese and crispy plantain chips with a Mediterranean pico de gallo. Canary-style potatoes finished on the grill with creamy guasacaca.

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

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