Menu to Taste

Leo

Colombian Terroir · Bogota · Chef Leonor Espinosa

Ranked No. 23 on Latin America's 50 Best Restaurants list, Leo in Bogotá showcases chef Leonor Espinosa's research-led approach to Colombian terroir. Her multi-course Ciclo-Biome tasting menu highlights ingredients from distinct ecosystems, including pirarucú fish and local botanical distillates.

Calle 65 Bis #4-23, Chapinero, Bogotá, 110311, Bogota

  • #23 Latin America's 50 Best 2025
  • World's Best Female Chef
  • #76 World's 50 Best Restaurants 2025

Menu

Tasting Menu

  • Ciclo-Biome Tasting Menu — Signature seasonal tasting menu exploring Colombia's biodiversity through its biomes - Amazon rainforest, Andean highlands, Pacific coast, Caribbean, and Llanos. Available in 5, 8, or 12-course formats with optional botanical or territory beverage pairing.
  • 10 Courses (740000)
  • Ciclo Tasting Menu (480000) — Multi-course Colombian terroir tasting — Chef Leonor Espinosa, #23 Latin America 50 Best
  • 8-Course (1000000)
  • 7 Courses (540000)
  • 8 Courses (710000)
  • 12-Course (1300000)
  • 13 Courses (966000)

Dishes

  • Cartagena Mussel in Pink Foam — Mussel from Cartagena presented in pink foam with citrus gel, fresh coconut milk, and Galerazamba salt from Colombia's Caribbean coast.
  • Cerdo Sabanero with Frijol Diablito — Wild Sabanero pork cheek served with frijol diablito (rice beans) and chicharrón made from collagen. A celebration of Colombian pork traditions.
  • Arowana with Sour Cassava, Cacay, and Katara — Amazonian arowana freshwater fish prepared with sour cassava manioc, cacay nut, katara pepper, and onoto (achiote). Represents the Amazon biome.
  • Pato de Patio in Seje Fruit Sauce — Smoked duck breast (pato de patio) served in seje fruit sauce made from the oil-rich palm fruit found in Colombian tropical forests.
  • Pulpo en brasas · salsa de corozo (95.8)
  • Crayfish with Mandarin Lemon and Coconut Milk — Fresh crayfish prepared with mandarin lemon, pepper, and coconut milk from Colombia's Pacific coast.
  • Centolla Dumpling with Coquindo Seed Emulsion — King crab dumpling served with an emulsion of coquindo seeds, a sacred Amazonian ingredient, and ecosystem sauce.
  • Atún · emulsión de hormiga culona · guatila curada en citricos (96.8)
  • Tomate · pesto de sacha inchi · queso paipa (39)
  • Gyozas de cucha · azafrán criollo · ucuye · masa de almidón de yuca (42)

The Experience

The meal is structured around a tasting menu, à la carte dining and a wine pairing.

  • Format: Tasting menu, À la carte, Wine pairing, Avant-garde

Phone: +57 317 6616866

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