When Chef Leonor Espinosa, nicknamed Leo, opened this fine-dining restaurant in 2007, Colombian food was forever changed. Her impeccable research into the food of the country’s isolated indigenous and Afro-Colombian cultures put her in touch with ingredients that no other chef in Bogotá was using, let alone in a fine-dining setting. Some of her classics include seared tuna with a crust of hormigas culonas, the big-bottomed ants from Santander, and a smoked rabbit carimañola. The wine pairing is arranged by Espinosa’s daughter, the sommelier, though more interesting are their ancestral beverages, made from wild cane spirits and flavored with herbs and vines. Leo is the most awarded restaurant in Colombia, as it is listed on the prestigious Latin America’s 50 Best Restaurants list, and her development foundation was nominated for the Nobel-like Basque Culinary World Prize in 2016.