This chef-driven outdoor restaurant around the gardens of a 1740 colonial house has resurrected ancient techniques of cooking meats in a 1m-deep underground wood-burning barbacoa (barbecue) on its way to becoming Boyacá's most interesting restaurant. Among the specialties are rich pork ribs in apricot barbecue sauce with tender meat that slides effortlessly off the bone.
But the varied menu goes beyond gourmet meat. There's an interesting risotto made from cebada perla, a locally grown type of barley, fresh palm hearts from the Putumayo region and some wonderful desserts, including a ridiculous coconut caramel pie. Buen provecho!
It's also a fine place to stick around for some after-dinner drinks; bar staff prepare some good cocktails and there's a wide range of spirits.