LOCAL CUISINE ROUTE2019-10-22T18:03:15+02:00

LOCAL
CUISINE
ROUTE

ONLY FOR $75 USD

MESA FRANCA RESTAURANT

Chef: Ivan Cadena. Contemporary signature cuisine with local products and flavors.

In a corner house in the Chapinero Alto neighborhood, at the end of 2016, he opened the Mesa Franca restaurant. It was conceived by 3 young entrepreneurs who dreamed of showing a different proposal in Bogotá. Iván Cadena, empirical cook and who was Virgilio Martinez`s second chef in Central in Lima; He runs the kitchen. Tom Hydzik, Polish-English mixologist, is in front of the bar and María Paula Amador has the sommelier role, service manager and restaurant manager. Ivan, passionate about traditional Colombian cuisine, is inspired by it to create signature dishes under the assumption of using high-quality local product and of course supporting small-scale producers. Tom, being a foreigner, is inspired by the Colombian daily life to elaborate his cocktail menu and María Paula, in a natural way, transmits all the work to the diners.

– Open from Monday to Saturday –

MINIMAL RESTAURANT 

Chef: Antonuela Ariza and Eduardo Martínez.
Contemporary Colombian cuisine committed to Amazon and the Pacific peasant and native producers.

Minimal is a culinary research-creation exercise with the Colombian geography resources which is made up of respect and appreciation we feel for the diversity of our cultural tradition and seeks to point out the unnoticed value of inhabiting one of the most diverse countries in life forms on the planet and enjoying a human landscape full of nuances.

This project is a search for the building of an identity reference from the native: ingredients, languages, traditions, biodiversity, customs and landscapes. We believe that cuisine builds the story of who we are as a country and proposes a shared dream of hope in the future, reconciling our origin and our past.

– Open from Monday to Saturday –

SALVO PATRIA RESTAURANT

– Chef: Alejandro Gutiérrez.Gastronomic junior proposal with deep roots in the old peasant cuisine.

Salvo Patria was born from the idea of creating a restaurant with a neighborhood identity, where the ingredient is the protagonist and through it, we show the way we see food and gastronomy: Exotic coffees, responsible fishing, vegetables from agroecological gardens, Free range chickens, artisan cheeses, aged beef at home. We reinterpret the local product through a set menu and every day we build specials linked to what the market and our garden offer us.

Salvo Patria opened its doors in June 2011, in a small place located in Chapinero Alto, but four years ago, a new stage began hand in hand with the chef Alejandro Gutiérrez, who has achieved a fresh and local cuisine plus a lovely big new space.

– Open from Monday to Saturday –

SCHEDULE
3 RESTAURANTS

19:00 p.m.
Meeting in the first restaurant

20:00 p.m.
Second restaurant

21:00 p.m.
Third Restaurant

22:30 p.m.
Return to the meeting point

SCHEDULE (CHOICE #2)
3 RESTAURANTS

Gastronomic experience in a single restaurant

LOCALIZATION

Weather: Mild

Location: Bogota, cll 54 a #4-13. Chapinero

INCLUDE

Gastronomic tasting experience in each restaurant

SCHEDULE
3 RESTAURANTS

19:00 p.m.
Meeting in the first restaurant

20:00 p.m.
Second restaurant

21:00 p.m.
Third Restaurant

22:30 p.m.
Return to the meeting point

SCHEDULE (CHOICE #2)
3 RESTAURANTS

Gastronomic experience in a single restaurant

LOCALIZATION

Weather: Mild

Location: Bogota, cll 54 a #4-13. Chapinero

INCLUDE

Gastronomic tasting experience in each restaurant

BOOKING  QUESTIONS

It is a project that investigates the contemporary Colombian identity, which promotes the valuation of our biological wealth and the appreciation of our cultural heritage through research and creativity in cooking.

Our cuisine has always been closely linked to the diversity of the Colombian territory. In this sense, since its creation, it has sought to promote the local economy through direct and fair payment to local producers of quality food, but above all through the visibility of the same producer. We have understood the creative gastronomic exercise as the way to revalue the produce from our territory and the culinary tradition. We try to arouse curiosity in the public about the origin and how food prepared. We are convinced that a reflexive diet, in turn generates a new consumption ethic, more responsible and aware of the implications on the world.

The restaurant opened in 2001 in an architectural conservation house in the traditional Chapinero Alto neighborhood. The house was renovated and adequate among all those who would be project partners; this effort of the multidisciplinary team led by Eduardo Martínez, agronomist, executive chef; Manuel Romero, plastic artist, in charge of design, adaptation and ambience; Ángela Martínez, pastry chef, and Germán Martínez, publicist and the shop design inspirer and Antonuela Ariza, a plastic artist, who would arrive shortly after to join the kitchen. It turned out to be a place full of daily and simple elements that encourage the exploration of our gastronomic potential through research about the use of native ingredients from different Colombia areas.

The menu includes ingredients from different areas of the country, from the Caribbean to the Amazon, mostly cultivated, produced or manufactured by farmers and rural communities from whom they buy without intermediaries. This results in surprise for most diners; some remember their land, others discover a new flavor, many others, although reluctant at the beginning, leave with a totally different idea of Colombia’s wealth.

On the menu there are Amazonian fruit juices, araza, copoasu, camucamu; Andean fruits, pomegranate, feijoa, gulupa; there are Amazonian peppers, Waiya del Pira Parana, Yuquitania del Vaupes, black chilli from Leticia and La Chorrera; Atta laevigata and Myrmelachista schumanni; Andean root crops and potatoes native to the National University’s Potato Bank, chicha from La Candelaria, mushrooms, green sprouts of the city outskirts and herbs in the family garden.

Some of the most representative dishes are the arrullos: seafruits stewed with copoasu, coconut and green curry, over sour coconut pieces. Tumaco: ripe banana fritters stuffed with stewed crab meat with red curry, served with atollabuey serum. Selva Adentro: confited cheek beef, with Amazonian black pepper sauce, cassava bread from Ciénaga de Oro and Myrmelachista schumanni. The catch of the day, which is prepared according to the species and comes from artisanal fishermen in the Colombian Pacific. Peasant salad: smoked vegetables with Amazonian black chilli, served on mashed seed potatoes. Copoasu mousse: meringue, custard, copoasu, chocolate and fresh golden berries.

We also prepare dishes and desserts of the day according to the crops and ingredients that are available.

Salvo Patria Restaurant – Cl. 54a #4-13, Bogota

Minimal Restaurant – Tv. 4 Bis #56a-52, Bogota

Mesa Franca Restaurant – Cra. 6 #55-09, Bogota

Schedule, option 2 is a single restaurant with site tasting menu.

It also includes guided accompaniment.

Arrival

BOOKING  QUESTIONS

It is a project that investigates the contemporary Colombian identity, which promotes the valuation of our biological wealth and the appreciation of our cultural heritage through research and creativity in cooking.

Our cuisine has always been closely linked to the diversity of the Colombian territory. In this sense, since its creation, it has sought to promote the local economy through direct and fair payment to local producers of quality food, but above all through the visibility of the same producer. We have understood the creative gastronomic exercise as the way to revalue the produce from our territory and the culinary tradition. We try to arouse curiosity in the public about the origin and how food prepared. We are convinced that a reflexive diet, in turn generates a new consumption ethic, more responsible and aware of the implications on the world.

The restaurant opened in 2001 in an architectural conservation house in the traditional Chapinero Alto neighborhood. The house was renovated and adequate among all those who would be project partners; this effort of the multidisciplinary team led by Eduardo Martínez, agronomist, executive chef; Manuel Romero, plastic artist, in charge of design, adaptation and ambience; Ángela Martínez, pastry chef, and Germán Martínez, publicist and the shop design inspirer and Antonuela Ariza, a plastic artist, who would arrive shortly after to join the kitchen. It turned out to be a place full of daily and simple elements that encourage the exploration of our gastronomic potential through research about the use of native ingredients from different Colombia areas.

The menu includes ingredients from different areas of the country, from the Caribbean to the Amazon, mostly cultivated, produced or manufactured by farmers and rural communities from whom they buy without intermediaries. This results in surprise for most diners; some remember their land, others discover a new flavor, many others, although reluctant at the beginning, leave with a totally different idea of Colombia’s wealth.

On the menu there are Amazonian fruit juices, araza, copoasu, camucamu; Andean fruits, pomegranate, feijoa, gulupa; there are Amazonian peppers, Waiya del Pira Parana, Yuquitania del Vaupes, black chilli from Leticia and La Chorrera; Atta laevigata and Myrmelachista schumanni; Andean root crops and potatoes native to the National University’s Potato Bank, chicha from La Candelaria, mushrooms, green sprouts of the city outskirts and herbs in the family garden.

Some of the most representative dishes are the arrullos: seafruits stewed with copoasu, coconut and green curry, over sour coconut pieces. Tumaco: ripe banana fritters stuffed with stewed crab meat with red curry, served with atollabuey serum. Selva Adentro: confited cheek beef, with Amazonian black pepper sauce, cassava bread from Ciénaga de Oro and Myrmelachista schumanni. The catch of the day, which is prepared according to the species and comes from artisanal fishermen in the Colombian Pacific. Peasant salad: smoked vegetables with Amazonian black chilli, served on mashed seed potatoes. Copoasu mousse: meringue, custard, copoasu, chocolate and fresh golden berries.

We also prepare dishes and desserts of the day according to the crops and ingredients that are available.

Salvo Patria Restaurant – Cl. 54a #4-13, Bogota

Minimal Restaurant – Tv. 4 Bis #56a-52, Bogota

Mesa Franca Restaurant – Cra. 6 #55-09, Bogota

Schedule, option 2 is a single restaurant with site tasting menu.

It also includes guided accompaniment.

Arrival