Restaurant & Pizzeria

HISTORY

Luca Provinciali, founder of Chevere Beach and an Italian chef, began his journey around the world in 1990. After traveling to many countries and falling in love with the secluded beaches of Magdalena while flying in his paramotor, he decided to settle there. He designed and built Chevere Beach in Puebloviejo Magdalena, a tourism project dedicated to offering gastronomic, adventure, and relaxation experiences.

At Chevere Beach, sustainability is key. They carefully select raw materials, use local products to reduce pollution, and apply traditional and artisanal cooking techniques. They also incorporate ingredients from their own organic and vertical gardens, striving to provide a quality gastronomic experience. Their menu blends Italian cuisine with Colombian flavors.

We invite everyone to enjoy a healthy meal and have many "palatial orgasms" at Chevere Beach.

Buon appetito e buona permanenza.
Luca Provinciali, the chef.

"You are what you eat. So, don't be fast, cheap, easy, or artificial."

STARTERS AND ANTIPASTI

• PATACONES LOCOS: Green plantain tostones with chopped tomato, mozzarella, and a touch of basil. 32 COP
• BRUSCHETTA POMODORO: A slice of crispy artisanal bread with a hint of garlic, chopped tomato, organic basil, mozzarella, all baked together. 20 COP
• MOZZARELLA CAPRESE: Buffalo mozzarella, fresh tomato, organic oregano and basil, olive oil, accompanied by artisanal bread. 39 COP
• GRILLED OCTOPUS: Elegant grilled octopus, seasoned with paprika, accompanied by 4 tostones and coastal sour cream with parsley. 48 COP
• SHRIMP COCKTAIL CHEVERE: Fresh shrimp cocktail with red onion, organic basil pesto, accompanied by artisanal bread. 38 COP
• OCTOPUS CARPACCIO: Thin slices of octopus, olives, and cherry tomatoes, seasoned with olive oil and lemon emulsion, accompanied by artisanal bread. 52 COP
• TUNA CARPACCIO: Fine slices of fresh tuna, zucchini, a touch of red onion, seasoned with olive oil and lemon emulsion, accompanied with artisanal bread. 53 COP
• CRAB AND/OR SMOKED RAY CROQUETTES: 6 seafood croquettes accompanied by homemade mayonnaise. 53 COP

MAIN COURSES

RICE DISHES

• MEDITERRANEAN RICE: Sautéed rice with shrimp, homemade pork loin chorizo, and red pepper pesto, accompanied with 4 patacones. 41 COP
• MACONDIANO RICE: Coconut rice sautéed with shrimp and clam chipi chipi, accompanied with 4 patacones. 40 COP
• SHRIMP RICE: Sautéed rice with paprika pesto, shrimp, and Neapolitan sauce, accompanied with 4 patacones. 39 COP

TRADITIONAL PASTA

• BOLOGNESE PASTA: Premium meat ragout, San Marzano tomato, olive oil, rosemary, and parmesan. 46 COP
• CARBONARA GUANCIALE PASTA: Sautéed onion with homemade guanciale (bacon), beaten egg yolk with parmesan, and the chef's secret seasoning. 51 COP
• BOLOGNESE LASAGNA: Authentic lasagna with Bolognese beef ragout, béchamel sauce, and mozzarella (only upon request, takes 40 min). 49 COP
• AMATRICIANA PASTA: Sautéed onion with Italian Guanciale (bacon) in San Marzano tomato sauce, and parmesan. 52 COP
• SPINACH RAVIOLI: Handmade ravioli filled with spinach and ricotta cheese, sautéed with fresh tomato and basil. 49 COP

SEAFOOD PASTA

• SQUID CARBONARA PASTA: Sautéed onion, squid flambéed with rum, beaten egg yolk, and chef's seasoning. 52 COP
• OCTOPUS PASTA: Octopus ragout sauce with sundried tomatoes, San Marzano tomato, and the chef’s touch. 52 COP
• SHRIMP RAVIOLI: Handmade ravioli filled with shrimp and ricotta cheese, sautéed with fresh tomato and basil. 52 COP
• SEAFOOD PASTA: Seasonal seafood (mussels, octopus, squid, shrimp, chipi chipi, etc.) sautéed with rum, tomato, and fresh basil. 57 COP
• CRAB PASTA: Fresh crab meat sautéed with white wine, San Marzano tomato sauce, and the chef’s touch. 52 COP
• SHRIMP & PESTO PASTA: Fresh shrimp sautéed with rum, fresh diced tomato, and organic basil pesto. 49 COP

MEAT AND POULTRY

• GARLIC & LEMON CHICKEN BREAST: Tender chicken breast in garlic sauce and lemon zest, served with 2 patacones and white rice with lemon. 42 COP
• MINT BEEF TENDERLOIN: Beef tenderloin flambéed with rum and seasoned with an emulsion of olive oil, citrus, mint, accompanied by patacones and white rice with lemon. 66 COP
• GREEN PEPPER BEEF TENDERLOIN: Fine tenderloin flambéed with rum and seasoned with Italian green pepper sauce, served with patacones and white rice with lemon. 69 COP

DESSERTS

• TIRAMISU: Italian dessert with imported cookies dipped in coffee, covered with mascarpone cream and sprinkled with cocoa. 22 COP
• COCONUT BAVARESE: Creamy coconut mousse with lemon zest, covered in a blackberry or corozo reduction in wine. 16 COP
• PASSION FRUIT BAVARESE: Creamy passion fruit mousse bathed in a passion fruit and mint reduction. 17 COP
• CHOCOLATE SALAMI: Chocolate dessert shaped like salami, cut into slices. 18 COP
• ICE CREAM CUP: Ice cream scoops (vanilla, macadamia, or chocolate) with chocolate cream and/or blackberry sauce. 18 COP
• ICE COFFEE: Vanilla and/or macadamia ice cream, organic coffee, chocolate sauce, and whipped cream. 20 COP

BREAKFAST

CONTINENTAL:

Scrambled eggs with bread, one fruit, coffee, and juice. 20 COP

MEDITERRANEAN:

Milk or cappuccino with cereal and one fruit. 20 COP

FRUIT PLATE:

300 g of fresh fruit with honey, accompanied by aromatic tea. 20 COP

ACCOMPANIMENTS

• Sautéed vegetables 19 COP
• Small mixed salad 19 COP
• White rice with lemon 5 COP
• Coconut rice 8 COP
• Artisan bread 4 COP
• Four cassava croquettes 12 COP
• Four patacones 7 COP
• French fries 15 COP

ADDITIONS AND EXTRAS

• Artisan pasta, parmesan, ketchup, mayonnaise, mustard, chopped tomato, mozzarella, olive oil or buttermilk with parsley: 5 COP
• Genovese pesto, smoked bacon, cooked ham, dried tomato, Spanish pepperoni, Nutella, or balsamic with oil and pepper: 8 COP
• Buffalo mozzarella, artisanal pork chorizo, Spanish Serrano ham, or artisanal guanciale (bacon): 12 COP

An 8% consumption tax must be added to all prices.