The 5 best restaurants in Bogotá, according to chef Javier Cárcamo Sáez

Bogotá, the capital of Colombia, is a colorful, diverse and populous city where colonial-era churches stand next to towering skyscrapers. But this bustling city is more than just Colombia's financial center. It's also an underrated food haven. From a steaming bowl ajiaco colombiano From a bustling street market in La Perseverancia Square to a sumptuous eight-course meal at an upscale restaurant in Chapinero, Bogotá is a culinary world capital in its own right.

On a recent visit to Bogotá, I met Javier Cárcamo Sáez, Executive Chef at Hilton Bogotá Corferias. Sáez, who has more than 20 years of experience in the hospitality industry, specializes in Latin American and international cuisine and leads the hotel's culinary and food and beverage operations. His passion for cooking began in his native Chile, where he grew up in a family of sailors living by the sea in Chilean Patagonia. Surrounded by coastal ingredients and fresh seafood like Magellanic crabs and Patagonian hake, he cultivated his love of food. He says via email: “The sea and its abundance was my first inspiration. I have seen seafood become true culinary works of art.” Sáez became a chef to explore, create and share the unique flavors he learned in his childhood.

Sáez has worked throughout Latin America and has lived in Bogotá for seven years. He says the capital has become a gastronomic hub, bringing together regional cuisines from across the country. Although Bogotá is a notable food city, he says, “Bogotá doesn't always get the international recognition it deserves from a culinary perspective, but many chefs are working to change that.” He believes that the main reason for this is that Bogotá remains under the radar remains is that many people associate Colombia with its geographical landscapes rather than its culinary landscape. When they think of Colombian food, coffee is usually the first thing that comes to mind.

The city's gastronomic culture has continued to grow and includes fine dining restaurants, gourmet markets and food events offering everything from fine dining to street food. Sáez believes this trend makes Bogotá a diverse food destination, although it is still underrated compared to other Latin American capitals such as Lima or Mexico City.

Where are Chef Sáez’s favorite restaurants in Bogotá? I reached out to the chef again to find out his top five tips.

El Chato

Elders in Bogotá use the term “El Chato” to describe their friends. It is also the name of one of Colombia's best restaurants. Led by chef Alvaro Clavijo, El Chato is regularly ranked among the world's “50 Best Restaurants” and serves a seasonal menu of atmospheric dishes from crispy tapioca to candied trout. Sáez claims that El Chato changed Bogotá's gastronomic landscape through its innovative approach and extensive use of local ingredients. “It’s a place where creativity and tradition come together,” he says.

Although El Chato's menu changes frequently, one of the standout dishes for Sáez is the beef tenderloin tartare, which he describes as “a celebration of meat in its purest form.” The dish consists of finely hand-cut beef fillet, mixed with umami flavors and subtle hints of spices and herbs that taste surprisingly light on the palate.

Mesa Franca

Located in a converted mansion in Chapinero Alto, Mesa Franca epitomizes casual elegance. The focus here is on bistronomy: bistro cuisine with gastronomic techniques. Described by Sáez as a “hidden gem in Bogotá,” the restaurant is known for its creative reinterpretation of local cuisine. Sáez praises the restaurant's crispy pork belly with mango ají, calling it “an explosion of flavors and textures, where the perfectly crispy pork is artfully complemented by the fresh and sweet notes of the mango ají.”

At Mesa Franca, which translates to “open table,” the dishes are honest and approachable, and you'll also find a wonderful selection of light snacks like empanadas, hamburgers, tostadas and tamales.

Restaurante Leo

Each dish on the menu at Restaurante Leo tells a story that reflects a specific regional ecosystem and cultural heritage of Colombia. From the Amazon rainforest to the Andean highlands, the ingredients traverse geographical landmarks, allowing guests to take a gastronomic journey through Colombia without leaving the table.

For Sáez, Restaurante Leo is more than just a restaurant. It is a cultural experience that takes guests through Colombia through food. Owner Leonor Espinosa won the prestigious award The title of “Best Female Chef in the World” was awarded to the restaurant in 2022 a fixture on the prestigious “50 Best” list.

Sáez recommends the eight-course tasting menu and wine pairing to fully capture this culinary narrative. Once he tried unique creations such as tuna chorizo, guinea pig with a crispy “popcorn” crust and stingray, served with a delicious sauce and thin rice paper in the shape of a stingray. The dessert also left a lasting impression: marshmallows that resemble caterpillars and rest on “soil” made from chocolate shavings. This emphasis on creativity, focus on locally sourced ingredients and ability to surprise with every dish make Leo a place he visits often.

Salvo Patria

Originally founded as a coffee company, owner Juan Manuel Ortiz transformed Salvo Patria in 2011 into a renowned restaurant inspired by Colombia's rich biodiversity. The restaurant emphasizes fresh, seasonal ingredients and offers a modern, sustainable dining experience with a strong commitment to the environment.

A particular favorite of Sáez is the grilled octopus paired with Andean potatoes and chimichurri. Sáez describes the octopus as “expertly grilled, tender with a slight char,” while the Andean potatoes add bold flavor and the chimichurri artfully brings the dish together. Each menu item embodies the restaurant's farm-to-table philosophy, presenting simple yet extremely flavorful offerings.

Santa Clara de Monserrate

Located on the Monserrate hill, Santa Clara de Monserrate combines breathtaking views with authentic flavors. Sáez says, “The dining experience and views are as memorable as the food itself.”

The restaurant excels in presenting Colombian home cooking ajiaco santafereño. This traditional soup is made with three types of local potatoes, corn and shredded chicken, then elegantly finished with capers and cream. “The balance of textures and rich, layered flavors is incredible,” notes Sáez. Given the restaurant's commitment to local traditions, Sáez says Santa Clara de Monserrate offers the quintessential Bogotá dining destination, as each dish honors Colombia's culinary heritage.