Leo
Colombia
Restaurants
Local Pick
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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.
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.
