The owner of this excellent second-floor eatery, one of the best regional restaurants in all of Colombia, calls it more of a social experiment than a restaurant. Rarely seen Afro-Colombian recipes like atollao, a soulful seafood stew, and encocao de munchílla, made with local river shrimp, are immaculately researched and served according to tradition. Be sure to sip on viche, the local aguardiente, which they have macerating in different regional herbs and fruits, to use in cocktails or to be taken straight.