• Kitchen By Rausch

Kitchen By Rausch

- French cuisine
Four Points by Sheraton
Cra. 53 # 79 - 212, Barranquilla

The hotel Four Points by Sheraton is now host to the latest venture by the famous Rausch brother chefs. The menu offers bistro flavors with contemporary touches and the use of the local coastal ingredients. The result: a diverse and fresh menu that pays tribute to French cuisine and as seafood. The dining room, featuring high ceilings, crystal chandeliers and tiles from Pompeii, accomplishes an eclectic decor in a chic and trendy ambiance with furniture by Philippe Starck.

PRIVATE SELECTION CHARDONNAY
RECOMMENDED WINE
ROBERT MONDAVI
PRIVATE SELECTION CHARDONNAY
Complejo y exquisito, aromas a limón, manzana verde, nectarina, melocotón con matices de roble ahumado y sabores a vainilla, crema catalana, azúcar morena y mantequilla. En boca es cremoso.
A la carte menu of the restaurant Kitchen By Rausch

Restaurant Kitchen By Rausch appetizers

26.900 COP
Deep frtied brie breaded in panko with a dry and fresh fruit and nut salad
19.900 COP
Chicken liver paté with onion and caraway marmalade
30.900 COP
Lionfish ceviche with coconut milk and tequila foam, tropical fruits and red chili
25.900 COP
Tuna tartare with oriental vinaigrette and wasabi mayonnaise
35.500 COP
Carpaccio de pulpo con mayonesa de aceituna con vegetales mediteráneos y rúgula

Restaurant Kitchen By Rausch main courses

47.900 COP
Bouillabaisse Rausch: Mediterranean fish and seafood soup with a tomato and saffron base
35.900 COP
Morrillo costeño con "cabeza de gato", aguacate y suero costeño
51.900 COP
Squid ink fetuccini with shrimp in white wine sauce
53.900 COP
Fish and seafood thai curry rice with crustacean broth, coconut milk and saffron
49.900 COP
American BBQ pork ribs with baked potato and corn on the cob

Restaurant Kitchen By Rausch desserts

13.900 COP
Trio créme brulêe
11.900 COP
Chocolate mousse
13.900 COP
Classic millefeuille with warm red fruit compote and chocolate powder
10.900 COP
Velvet cake in Román Cola with coconut ice cream
11.900 COP
Passion fruit cheesecake
84.000 COP
Average price a la carte

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David Diaz
Jorge Rausch
Chef of the restaurant Kitchen By Rausch
David Diaz
Executive chef of the restaurant Kitchen By Rausch
Jorge Rausch
Lunch: open 7/7 days
Dinner: Monday, Tuesday, Wednesday, Thursday, Friday, Saturday
Email:
[email protected]
Website:
www.ghlhoteles.com
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