Girar Movil

About Us

CELESTINA:
the ritual of eating and sharing

A gorgeous property lodged between Cajicá and Chia destined to become the headquarters of a meat company changed its fate, and slowly cooked into what today is Celestina, a neighborhood restaurant set in a cozy rustic house with a deliciously different offer that opened its doors in September 2016.In a nutshell, a place to treat yourself and share a bit of everything around the table.

Celestina’s flavours come into fruition by fusing international cuisine with artisanal to create fresh dishes in a wood oven, the trademark of the menu.Our ingredients are descendants and offspring of the Sabana region that recreate classics with a contemporary twist that make our guests experience love at first bite.Dishes vary seasonly so there’s always a surprise in store, when favorites like the Brontosaurus or the King Crab Claws are in the day’s specials.In here, everyone leaves happier than they arrived and we close when the last one leaves.

To start with

Appetizers for sharing

WOOD OVEN HOUSE EMPANADAS (4 servings)
• Mozzarella Cheese with sweet chiles, tomato and fresh basil.
• Salteño style lamb.

WOOD OVEN ARTICHOKE DIP
With spinach, parmessan cheese and our local Paipa cheese.

BEEF MEATBALLS
In a paprika and roasted tomatoes sauce au gratin with Paipa cheese.

DUCK OR SMOKED SALMON CARPACCIO
Served with minced uchuvas and a soy sauce reduction.

BREADED CALAMARI
Covered in panko and coconut with a sweet chili and yellow pepper dressing.

TACOS (3 servings)
• Slow cooked morrillo (back of the bull’s neck) with a green tomatillo sauce.
• Duck confit with achiote oil and fresh herbs.

PRAWNS CRUSTED WITH CHONTADURO
Comes with a lettuce mix and a ginger and honey vinaigrette.

CEVICHE STYLE OCTOPUS
Marinated in basil oil with an uchuvas pico de gallo over toast bread.

WOOD OVEN EGGPLANT
Wth tomato sauce, au gratin with paipa cheese and basil pesto.

WHITE FISH CEVICHE
With prawns, marinated in coconut milk and yellow pepper.

KING CRAB CLAWS
These must be eaten with your hands to lick your fingers afterwards.

BUNS TRILOGY (3 servings) Sandwiches in potato bread
• Pork belly with traditional BBQ sauce.
• Duck in a sweet chili sauce.
• Crab with mayo and pickles.

Trout cooked in palm tree leaves
Octopus salad
Tacos

Soups

BLUE CRAB CREAM
With shrimp and saffron pistils.

TOMATO SOUP
With leek onion and crispy Caqueta cheese done in a rustic style.

Pizzas

Cooked in a wood fired oven

MARGARITA PIZZA made in Celestina’s style.

FROM THE GARDEN
With artichoke hearts, watercress, roasted peppers,
olives and goat cheese / mozzarella.

DELICATESSEN
Prosciutto, Spanish chorizo, caramelized onions
and goat cheese / mozzarella.

Pasta

Specially Homemade

PUMPKIN RAVIOLIS
With sage butter and dill.

THICK RIBS RAGÙ PAPPARDELLE
With peas, cherry tomatoes and fresh herbs.

BROWN GNOCCHIS
Made with mushrooms and creole potato in a corn carbonara sauce.

GREEN CAPELETIS
Bull’s tail in a tomato and peppers sauce au gratin with Paipa cheese.

LEMON LINGUINE
With prawns in a white sauce done in Celestina’s style.

MUSHROOMS RAGÙ LINGUINE
Portobello, cremini and Paris mushrooms in a roasted tomatoes sauce.

From the garden

WATERCRESS SALAD
With carrot chips, beets, wild rice and pistachio vinaigrette.

GRILLED HEARTS OF PALM FROM THE PUTUMAYO
Served with green asparagus and home made tomato sauce.

OCTOPUS SALAD
Grilled with caramelized onions, lemon grass and a balsamic reduction.

GREEN SALAD OVER A BREAD CRUST
Mustard greens, arugula, baby spinach with pickled radish and chia seeds.

To continue

SLOW COOKED MORRILLO (back of the bull’s neck)
Twelve hours of cooking in a black beer sauce, served with homemade pasta.

LOIN BLOCK
Served with yuca cakes filled with Paipa cheese.

SPECIAL MEAT CUTS
Ask about our special selection.

PAN PRAWNS
With a soy sauce reduction, peas, cubios and cherry tomatoes.

PORK KNUCKLES
Twelve hours of cooking in the wood oven with roasted veggies and Port wine sauce served with native potatoes.

BROTHY RICE
Prawns and octopus stewed in coconut milk Cartagena style.

TOMATO OSSOBUCO
Slow cooked with mush cubios.

FISH OF THE DAY
White fish in a cremini mushrooms, lemongrass and fresh herbs sauce served with creole mashed potatoes.

GRILLED T-BONE STEAK
Finished in the wood oven and served with sabana potatoes and a herbs oil drizzle.

THREE LITTLE PIGS
Pork in three textures with a roasted tomatoes and uchuvas BBQ sauce served with sabana potatoes and a herbs oil drizzle.

WOOD OVEN FULL CHICKEN (Serves two people)
Marinated in olive oil, mint, fresh herbs, served with a corn tamale, squash and sabana potatoes.

SEA BULL
Tuna crusted in sesame with a peppers and pistachio sauce served with creole mashed potatoes.

WOODEN OVEN LAMB CHOPS
Sealed with mint sauce served with pickled veggies.

HOME BURGER
With rustic bread, smoked bacon and cheddar cheese.

Sides dishes

SABANA POTATOES
With fresh herbs and olive oil.

MUSH CUBIOS
Rustic Style.

GRILLED ASPARAGUS
With basil oil and coriander.

TOMATOES SALAD
Red onions, avocado and olive oil.

HOMEMADE PASTA
Wth black pepper and oregano.

House burger
Drinks
Chocolate Mousse

The finishing line

RED FRUITS MILLEFEUILLE
With mascarpone cheese and cranberries.

APPLE AND PEAR CRUMBLE
Rustic style served à la Mode.

ROASTED PEACHES
Cooked in rum served over Greek yogurt panna cotta, mascarpone cheese and an oatmeal crumble.

Contact

Schedule

Thursday to Saturday: 12pm a 12am
Sundays: 12pm to 6pm

Address

Vereda Bojaca, Finca Brasilia, Lote 1, Cajicá Colombia

Phone

(031) 862 1094 / +57 (315) 770 1575

Email

celestina.chia@gmail.com

Web

www.celestinarestaurante.com.co

Reservations

Reservations on sunday via phone only
More than 10 people please call us