What Is Colombian New Wave Cuisine? | Eater
"Upon entering, the air is filled with toasted corn, tropical fruits, fresh herbs and grilled meat while a modern, homey dining room of bare-wood tables, hanging plants and pops of red blends contemporary design with the warmth of a mamá’s kitchen. A giant local melon at the bar gets worked into daily dishes and drinks; the menu showcases bright, ingredient-forward plates such as raw tuna with goat’s-milk yogurt and creamy avocado, grilled hearts of palm with feijoa zest, and a sea bass ceviche with trumpet mushrooms and grapefruit in tree-tomato and green-mango leche de tigre scented with elderflowers. Helmed by chef Iván Cadena, the restaurant exemplifies Bogotá’s movement to balance tradition and innovation while prioritizing local products." - Juliana Duque
