Creative Colombian cuisine with fresh, local ingredients
Cra. 4 Bis #58-60, Chapinero, Bogotá, Cundinamarca, Colombia Get directions
COP 100–120K · Menu
"Housed in an old English-style home, this cozy restaurant-coffee shop-cocktail bar emphasizes local, responsibly sourced ingredients in internationally legible dishes — notable preparations include octopus with hogao and roasted lamb neck with peto — and retains a strong dedication to coffee; the small, frequently changing menu yields carefully crafted plates and desserts (like a picture-perfect milhoja with dulce de leche) served in an open, homey space with a fireplace." - Pablo Medina Uribe
"An influential restaurant whose arrival helped anchor the area's reputation for ambitious, creative cuisine, contributing to rising demand for local dining real estate." - Lesley Suter
"Led by Alejandro Gutiérrez, this early and experimental adherent of Bogotá’s culinary renaissance is devoted to highlighting local foodstuffs and specialty Colombian coffees through inventive, technical compositions. Dishes include albacore tataki pan-seared in native achira leaves and served in a smoked-trout stock finished with pineapple vinegar, macadamia nuts and pickled onions, as well as slow-braised pork paired with boronía (a puree of sweet plantains and eggplant), arugula oil and a fermented sauce made from local coffee husks." - Juliana Duque
"High in Bogotá’s Chapinero Alto, this converted townhouse functions as part neighborhood coffee shop and community hub and part boundary-pushing restaurant and bar, regularly packed with young locals at communal tables. Founded as a simple cafe in 2011 by Juan Manuel Ortiz and expanded in 2013 with chef Alejandro Gutiérrez, the place is driven by a philosophy of balance among restaurant, purveyors, and customers and a mission to research and elevate indigenous ingredients and traditional recipes with modern techniques. The rotating menu showcases Colombian flavors in unexpected preparations — examples include pastel de choclo with hogao alongside perfectly grilled octopus, melt-in-your-mouth roasted lamb neck from a wood-burning oven served with peto, and the much-lauded milhoja layered with arequipe and ice cream — while servers routinely narrate the origins of key ingredients (roasted cauliflower from Guasca; trout from the Fonce River; guayaba from Paloquemao; bocadillos from Vélez; cacao from Nariño). Coffee is central, offered via multiple brew methods (Chemex, siphon, French press, V60, espresso) using beans from regions like Nariño and Tolima, and meals end with a playful tiny plastic toy animal tucked with the bill as a nod to childhood grab-bag traditions. The atmosphere mixes modern, homey interiors and an open kitchen with a wood-burning fireplace, creating an intimate, noisy, and convivial setting that has become emblematic of Bogotá’s culinary renaissance." - Pablo Medina Uribe
