Celele
What we cook

Plates to share, mostly cooked over fire.

The card changes with the boats and the market, so a few things move around. Order plenty, pass it all to the middle, and let us bring you something cold to drink while you decide.

Para Compartir

Bright little plates for the middle of the table. Order a handful and pass them around.

Patacon with suero costeno

22

Twice fried green plantain, crushed flat and crisp, with our tangy cultured cream and a spoon of hot aji.

vegetarian

Carimanola of pulled pork

26

Golden yuca fritter stuffed with slow cooked pork shoulder and queso costeno, served with pineapple hot sauce.

Coconut ceviche of snapper

34

Snapper cured in lime and coconut milk with red onion, ripe mango and a crackle of toasted plantain.

Butifarra and lime

24

Springy soledad style pork sausage, simmered then charred, with a bright squeeze of lime and pickled onion.

Grilled corn with costeno butter

20

Sweet corn off the coals, rolled in queso costeno, coastal herbs and a smoky achiote butter.

vegetarian

Shrimp in hogao

32

Caribbean shrimp cooked fast in a tomato and scallion hogao, mopped up with warm coconut bread.

Color everywhere, joy on every plate, and cooking that takes the Caribbean seriously.
Mesa Magazine

Bring a big group and we will lay it all out.