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El Chato

Bogotá

Crafting the future of Colombian cuisine

On the Pass

Álvaro Clavijo

The power of place: El Chato is something of a force of nature. In a few short years, it's gone from being a talked-about opening in Zona G – Bogotá's premier food-focused neighbourhood – to one of the most celebrated dining destinations on the planet. And it is, in fact, nature that's at the heart of its menu: a paean to Colombia's extraordinary biodiversity, the restaurant thrives on transforming indigenous ingredients into bold, forward-thinking cuisine. This isn't an exercise in culinary nostalgia – it's all about creating something new.

Breaking the mould: Chef Álvaro Clavijo's CV makes for scintillating reading. Over the years, he's worked under culinary legends such as Joël Robuchon and Thomas Keller. However, he's not one to copy anyone else's style; instead, he's forged one entirely his own. Fuelled by culinary curiosity, he champions ingredients many chefs would overlook, including offal, lesser-known herbs and underrepresented fruits – applying techniques honed overseas to create a style of cooking that's unmistakably Colombian.

Ingredients above all: From its earliest days as a modest, word-of-mouth eatery on a side street in Bogotá's Quinta Camacho neighbourhood, El Chato has worked with Colombian farmers, fishers and foragers, rooting out the best of the country's produce while supporting local agriculture. From Andean tubers to Pacific seafood and native cacao, the restaurant's pantry is as exciting as it is ethically sourced.

Transport me there. There's no doubt about it: El Chato is seriously cool. All warm wood, black metal and patterned floor tiles, it has the air of a modern bistro – and it's split over two distinct levels. Intimate and moodily lit, the ground floor is a la carte sharing-plate territory, while the first floor is where the tasting menu unfolds. The focal point? A constantly bustling open kitchen equipped with its very own 'spice library': a wall of colourful jarred ingredients.

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