El Chato
Restaurant · Bogotá ·
Innovative locavore plates, tasting menu, and tasting menu with wine pairings
Innovative locavore plates, tasting menu, and tasting menu with wine pairings
"This place offers delicious contemporary cuisine in a beautifully styled house. They combine local and foreign styles with fresh ingredients. El Chato is part of the recent trend of a more defined colombian cuisine, and they set the bar high. This place is a must if your are visiting Bogotá and Quinta Camacho, share and try as much food as you can, it is really very good. Take some time afterwards to walk around the neighborhood, there are some very nice streets with old english-styled houses and beautiful gardens, Quinta Camacho is one of the most walkable neighborhoods in Bogota." - El Monocromo
"The Spanish-inspired wine bar will host the newcomer pop-up outfit Take Me Back for its first event on Monday, April 28 from 5 p.m. to 8 p.m. The two-person team will sell sea doughnuts — composed of crab, shrimp, and herbs — alongside raviollone carbonaro and "duckaccio," duck with asparagus and truffle." - Paolo Bicchieri
"I cite Bogotá's El Chato—ranked No. 25 on the World's 50 Best Restaurants list—as an example of where Colombian cuisine is now, reflecting the renewed focus on traditional recipes, indigenous ingredients and the global techniques chefs have adopted." - Lisa Shames
"El Chato is listed at the The World's 50 Best Restaurants in 2024 as rank 25." - The World's 50 Best Restaurants
"The dishes at this contemporary bistro get buzz for being as innovative as they are delicious. On the first floor, guests can dine on a la carte options, while the second floor is reserved for the tasting menu. Chef Álvaro Clavijo smokes, ferments, pickles, and dehydrates local ingredients before working them into an array of unique dishes: granadilla with orejero seeds, cashew cream, and tiger milk; crispy tapioca pate with wild blackberry; and a dessert of pickled, grilled eggplant with ice cream. Look out for Clavijo’s special collaborative dinners, which have previously featured chefs like Ana Ros from Hisa Franko in Slovenia and Elena Reygadas from Mexico City’s Rosetta." - Liliana López Sorzano