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The most traditional recipes aim to fill the belly and ward off the cold. Soups, such as ajiaco and puchero (with chicken, pork, beef, potato, yucca, cabbage, corn, and plantain and accompanied by rice and avocado) are common on local menus. Bogotanos like to start the day off with santafereño, a steaming cup of chocolate accomp
The most traditional recipes aim to fill the belly and ward off the cold. Soups, such as ajiaco and puchero (with chicken, pork, beef, potato, yucca, cabbage, corn, and plantain and accompanied by rice and avocado) are common on local menus. Bogotanos like to start the
The most traditional recipes aim to fill the belly and ward off the cold. Soups, such as ajiaco and puchero (with chicke
The most traditional recipes aim to fill the belly and ward off the cold. Soups, such as ajiaco and puchero (with chicken, pork, beef, potato, yucca, cabbage, corn, and plantain and accompanied by rice and avocado) are common on local menus. Bogotanos like to start the day off with santafereño, a steaming cup of chocolate accompanied by a slab of cheese—you melt the cheese in the chocolate. Lunch is generally served between noon and 2. Restaurants open for dinner around 7, and the more upscale ones stay open until after midnight.
You'll find the city's most iconic dinner experience about 40 minutes outside of Bogotá. This multisensory, multilevel restaurant is part Burning Man, part roadside barbecue joint---think vibrant colors, music, people, energy, and great food. The menu, which reads more like a book, focuses on beef and all things grilled, with plenty of local dishes from arepas to ceviches. Try La Trapa, a salted, muslin-wrapped tenderloin grilled directly on the fire.The entire complex encompasses 2½ miles, with 11 seating areas that fit about 2,000 diners served by hundreds of staff. Every inch is decorated with found objects and memorabilia, like gloriously gaudy neon lighting and stylized bric-a-brac. Any empty floor space usually becomes a dance floor with the party extending well into the night. Arrive before 6 pm on Friday and Saturday to avoid the cover charge (10,000 pesos Friday; 15,000 pesos Saturday). If you can, spend the night in one of Chia's B&Bs; it's much more pleasant than ending the night with a long taxi ride (a taxi costs around $80).
Chefs José Barbosa and Álvaro Clavijo are the driving forces behind one of Bogotá's standout restaurants that seamlessly blends Colombian products and creole flavors with avant-garde techniques. You may be welcomed with chicharron---the much-loved thick-cut fried bacon that's served with dehydrated cilantro, candied lime, and charcoaled chili---which sets the tone for a menu that features both meat-based and vegetarian dishes. Be sure to save space for the delicate and masterfully presented desserts. The space is comfortably cool, with plenty of exposed brick and greenery creating a decor that's balanced between retro and modern.
Unobtrusively tucked away in a typical Chapinero home, the quietly cool Nueve has floor-to-ceiling wine racks that reflect more than 14 countries, a passionate and knowledgeable waitstaff, and strikingly modern tapas that reinvent traditional Spanish bites with local flavors and ingredients. Try as many little dishes as possible, like the local creole potatoes tuned into patatas bravas (stuffed with spicy Basque sausage) or the fried burrata with a guava-and-black-olive paste. Come early to try one of the spot-on classic cocktails, like a fine old-fashioned, at the adjoining Prohibition-era-style bar. Reservations are recommended.
This newest branch of the hugely popular Osaka franchise offers a perfect rendition of the refined flavors born more than a decade ago in Lima. The beautifully designed space is a modern play of wood, stone, and greenery in several salons, with prominence given to a long sushi bar and a brightly lit bar where bartenders whip up innovative cocktails. The menu is a mix of Peruvian and Japanese flavors, with traditional dishes from both nations and plenty of novel in-house inventions. For quality and freshness, the fish is arguably the best in the city, but don’t miss out on the flavorful and creative hot dishes—and save space for dessert.
Carrera 13 # 85 – 25, Bogotá, Bogota D.C., Colombia
Arguably one of Bogotá’s best fine-dining experiences, chef Leonora Espinosa's eatery was among the first to explore the potential of Colombia’s vast range of products, from the caiman pâté in an Amazonian pepper broth to giant ant bottoms (yes, ant bottoms) from Santander crusting a rare tuna steak. Espinosa forged bonds with isolated communities to incorporate flavors and ingredients previously relegated to obscurity, and combines them here using modern techniques. The 12-course tasting menu offers a glimpse of these far corners and really shines with its drink pairings, which range from well-chosen wines to cocktails with locally brewed liqueurs. The service is five star, and the space quietly impressive. For a more budget-friendly option, serving smart but traditional creole dishes, check out her second restaurant, Misia, just across the road.
The frequently changing, local-produce-inspired menu at this Chapinero home turned restaurant hits all the right spots, with starters like grilled octopus with corn and chorizo or smoked trout with cassava and a berry compote, and comforting mains that include slow-cooked roasts and the famous chicken curry with roast carrots. There's also a great wine and cocktail list, as well as expertly made coffee. The weekday lunch special is a bargain, offering a starter and main of the day. It's popular, so come early.
Calle 54 A No. 4 -13, Bogotá, Bogota D.C., Colombia
This audacious concept restaurant was conceived by three young chefs---Francisco del Valle, Julian Hoyos, and Nicholas Lopez---who take turns manning the kitchen. Chef Francisco does all the lunches, while chefs Hoyos and Lopez split dinner duty. Lunches are a set menu of fresh and tasty comfort food at a bargain price, usually with a noticeable Argentine twist thanks to chef del Valle. Dinners are modern, beautifully plated tasting menus of five or nine courses with strong local roots. Diners sit at a shared 14-seat table amidst contemporary art and can expect to interact with the chefs as they explain their dishes.
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