Instead of focusing on dishes from a certain geographical region, Preludio adventures into the territory known as “author’s cuisine.” Executive Chef Fernando Arévalo and his team have complete freedom to mix flavors, colors, textures and styles, in order to provide diners with an ever-changing and yet constantly memorable dining experience.
By not categorising ourselves, the food at Preludio breaks free from preconceptions in labels and is limited only by imagination of its creators.
The personal stories of food growers and producers are the inspirations behind the cuisine of Preludio. Whether it be the provenance of an ingredient or an evocative memory, Preludio’s food speaks with a human face. Flavours take on depth, context and a sense of place, paying homage to the people who work the soil.
Dishes embrace unusual combinations in texture, aroma, and flavour, while provoking the senses and pleasing the palate.
There are no rules and no boundaries with Author’s Cuisine. It surprises you; keeps you guessing; keeps you tasting.