The creative process in the proposal of the chef Leonor Espinosa and the sommelier Laura Hernández, is supported by their FUNLEO foundation and is based on elements that allow sensations and emotions to be transferred to a story where you can feel, smell, remember, travel and listen, allows to build a new narrative of Colombian gastronomy exalting the biodiversity of the territory.

LEO offers a journey through the biocultural richness through tasting menus in the two spaces that make up the restaurant: Laura’s room and Leo’s room, while the sommelier supports her proposal of fermented drinks, macerations and distilled from botanical ingredients typical of local cultures.

In the two rooms, a research, observation and experimentation work is shown, revealing the deep Colombia. The difference lies in the environment. In La Sala de Laura, a bar stands out where the sommelier offers innovative cocktails and tasting of distillates called TERRITORIO.