Seasonal, unusual, and forgotten Colombian ingredients take center stage at this modern spot in bohemian Chapinero Alto. Downstairs, a dimly lit dining room offers an à la carte menu with sharing plates. Upstairs, those enjoying the tasting menu can look directly into the open kitchen, an intimate space whose walls are covered in colorful ingredients, known as their “spice library.” At the helm is Álvaro Clavijo, who has returned to his homeland after stints in some of the finest kitchens in Europe and North America. He takes classic local dishes and gives them a twist: think snails with aguaymanto (goldenberry), chicharrón (fried pork rinds), and seaweed, paired with a tree tomato mead. The non-alcoholic pairings lean towards bold botanical flavors, using local ingredients (like huacatay, paico, and lulo) to demonstrate just how expressive a juice can be.