We just made some minor changes our dinner menu and came up with dishes like Curry sautéed shrimps with a salad of mixed greens, mango and jicama served with yogurt dressing, Prosciutto & Mozzarella raviolis with tomato cream sauce, Crab, Spinach & Parmesan baked Red Snapper fillet with white wine sauce, New York strip Angus Steak with Cesar salad and grilled plum tomato, Grilled asparagus on tomato salad with aioli and arugula plus more..

 W have have had Gazpacho soup on our menu for about three years now and people love it! and many are asking us what we put in there so keep it simple it is; plum tomatoes seed taken out, a piece of peeled garlic, a few pieces of bread ( we use day old ciabatta), extra virgin olive oil, ice cubes, a splash of red wine vinegar, salt & pepper to taste and few drops of Tabasco sauce. Blend in mixer and serve with chopped cucumbers and bell peppers…daily @ lunch & dinner

 In our bar we are doing some new drinks as well like seen above Vitea Special, Kir Martini and Cucumber Margarita. and off course traditional great drinks, ice cold beer and wide variety of wines suiting all kind of tastes.

Our True Heroes

These are the people who make it happen in our small restaurant. Many times we do not take the time to think how much effort it takes to run a restaurant open 16 hours/ day/ 365 days a year. Their invaluable work and commitment towards our guests and service has proved to be a true recipe for success. With our deepest respect and appreciation. Muchas Gracias por su Trabajo !!!

At Vitea we try to do some signature drinks incorporating local fruits that suits well for creating new and bold flavors which are a delight for our customers, with great approvals among curious guests craving for something different. For example pomegranate martini, arrayan martini (a small slightly bitter Mexican fruit), mango or strawberry mojitos, cucumber or jack fruit margaritas. Surely refreshing for a people watching afternoon sip or before dinner drink.

©U. Henriksson