“A gastronomic journey through the ethnobotany of the cultures that inhabit the various Colombian biomes”

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 La Sala de Leo and la Sala de Laura, in which the sommelier beverage designer offers a liquid proposal of fermented drinks, macerations and distilled from botanical ingredients typical of local cultures.

Both spaces offer a menu created by chef Leonor Espinosa, where a research, observation and experimentation process is shown, revealing the depths of Colombia. The difference lies in the atmosphere: upstairs in La Sala de Laura, stands out a bar where innovative drinks and avant-garde cocktails are offered under the name TERRITORIO.

Eight course
tasting

Appetizers in two courses
Five courses
Cocoa and coffee territory

Estimated time: 1h40m.

Thirteen course
tasting

Appetizers in three courses
Nine courses
Cocoa and coffee territory

Estimated time: 2h50m.

Seven course
tasting

Appetizers
Six courses

Estimated time: 1h20m.

Ten course
tasting

Appetizers
Eight courses
Cocoa and coffee territory

Estimated time 2h20m.

A la Carte Menu

Colombian Innovation Cocktail Bar

Cocktails from own spirits based on the country’s bioculturality.

Fermented drinks tasting

Caribbean Vermú
Andean Vermouth
Wild Red Vermouth
Coca Fermented Drink
Borojó Fermented Drink
Naidi Fermented Drink
Tomaseca

TERRITORIO tasting

Mountain
Desert
Paramo
Andean Foggy Forest
Andean Foothills
Wet Jungle
Tropical Dry Forest

Contact

Calle 65bis # 4-23
Bogotá – Colombia
+57 317 6616866
reservas@restauranteleo.com

FUNLEO was born thanks to the vocation of Leonor Espinosa and Laura Hernández for supporting processes aimed to improve the well-being of Colombian communities, understanding gastronomy as an engine of social and economic development. For more than a decade, the foundation has worked jointly with international cooperation agencies, government organizations and NGOs in order to highlight the gastronomic traditions and the biological and intangible heritage of Colombia. Thus, it focuses on promoting a food culture that evaluates the potential of traditional cuisine, biodiversity and national identities.