Leo

Leo offers a tour of biocultural wealth through menus of steps or tastings in la sala de leo and la sala de laura, while the sommelier bases her drink proposal on fermented, macerated and distilled from her own botanical ingredients of local cultures. The two rooms offer different menus created by chef leonor espinosa, which denote research, observation and experimentation that reveals a deep Colombia. The difference lies in the atmosphere: on the second floor, in la sala de laura, there is a bar where innovative drinks and avant-garde cocktails are offered under the name territorio.