Cashew provoleta, accompanied with kiwi and huacatay jam, mushroom powder and pickled vegetables as a starter, rice dough cannelloni, prepared with vegetables, tofu, romesco and curry and peanut sauce as a main course, and fruit tartlet reds with cream, Earl Gray gelée and strawberry sorbet to crown the evening; that could be the menu at a typical fall/winter dinner at St Regis Restaurant. The detail? Everything mentioned is vegan.
It is a local and even global reality. Diners are increasingly looking for delicious, different and, above all, healthy options. The second floor of the Park Tower Hotel combines that with elegant style that captivates hundreds of people every month. Dishes include eggs from free-range chickens and even crops from the property's organic garden.
Another main dish that stands out in this new menu is the semolina gnocchi, accompanied by corn cream, vegetables, gorgonzola emulsion and ratatouille. In turn, the star dessert is the pistachio creme brulée, with dark chocolate ganache and flaked salt. Both vegetarians.
The dishes mix flavors that are out of the ordinary, create an incredible balance and generate unique sensations: they include gluten-free, vegan, vegetarian options and very good alternatives for meat lovers.
A sophisticated kitchen, characterized by detail.
Recognitions
St Regis ranks fourth for vegan restaurants and ninth for vegetarian restaurants on Trip Advisor.