El Panóptico
From Eduardo Martinez, the agronomist chef of cult restaurant Mini-mal (who knows more about what’s edible in Colombia than anyone else), El Panóptico is set in the brick-walled building of the same name, which happens to house the Museo Nacional. It’s a laidback, light-filled space, offering one of the most interesting menus with some of the hardest-to-find ingredients in the city. Recipes come from grandmothers in rural villages and from indigenous Amazonian groups. You might find chicken braised in ají negro, a fermented yuca broth, or guatilla (chayote) thinly sliced as carpaccio. The juice selection is one of the best in the city.
From Eduardo Martinez, the agronomist chef of cult restaurant Mini-mal (who knows more about what’s edible in Colombia than anyone else), El Panóptico is set in the brick-walled building of the same name, which happens to house the Museo Nacional. It’s a laidback, light-filled space, offering one of the most interesting menus with some of the hardest-to-find ingredients in the city. Recipes come from grandmothers in rural villages and from indigenous Amazonian groups. You might find chicken braised in ají negro, a fermented yuca broth, or guatilla (chayote) thinly sliced as carpaccio. The juice selection is one of the best in the city.
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