There is no better way to fully enjoy any boutique property hotel than to take a bite out of it. Any palate can interpret the language of food; an alluring song of flavors, or the ingredients and the cooking magic that each chef will add into the equation that differentiate one experience from another, offering clues that connects with the restaurant deepest culture.

The restaurant at Meson Panza Verde, is known for delivering a true culinary experience beyond the expectation of most palates. However, such delivery starts from the premise that this property is not just a hotel establishment, but the designers and creators of true boutique hospitality experiences. It is hard to disagree that food is the surest successful link. The key ingredient to enjoy the best in life moments especially when traveling, visiting a new destination or even when Antigua represents your quick getaway escape from the Guatemala City daily routine.

The Restaurant at Meson Panza Verde creates culinary art with the principle of greatness; this philosophy is reflected in their consistency and the quality of their most famous menu dishes, but also in their seasonal tasting menus.

As ingredients come into season, Chef Noe Sicán and his culinary team step into the kitchen to create their new and unique creations always anchored in the Guatemalan kitchen, but elevated to new heights. Panza Verde’s current tasting menu possesses a fantastic combination of new flavors that are all synchronized and paired with the best wines (Optional) and presented with the intention of creating a WOW moment with each and every bite.

This five dish tasting menu begins with a Tomato-Confit dish topped with an añejo cheese gratin and fresh organic herbs. Next follows a dish which incorporates freshly harvested mushrooms prepared in four unique ways. The third plate is a refreshing Fresh and vibrant Tuna Carpaccio dish that uses a selection of herbs and edible flowers with a lime-based dressing.

Despite the beauty of each of the previous dishes the final plate before dessert provides the Chefs best artistic presentation. This dish is an Pink Pepper Aged Tenderloin with pomme frites, herbs and a rich pineapple coffee . To conclude this tasting menu experience, a meringue (espumilla) comes to life with the flavors and colors of fresh seasonal fruits.

Whether you are a guest of the hotel enjoying one of their many popular menu dishes, whether you stop in on a Sunday for their famous Brunch (10 AM – 2 PM) or whether you decide to experience the tasting menu during your next visit to Antigua, remember that MPV is more than just a restaurant…they represent the ultimate boutique hospitality experience for Guatemala.