Bogotá: Colombian Tasting Menu Dinner & Chef Table Experience

Summary

Colombian flavors at the chef’s table in Bogotá, stories and laughter

You’ll join an intimate chef’s table in Bogotá for a 10-course Colombian tasting menu—think smoky chorizo, handmade Embera Chami plates, and house-made fruit wines. Expect laughter with locals in an open kitchen as you learn family stories behind each dish. You’ll leave full—maybe even inspired—and probably craving another glass of guava wine.

Step-by-step itinerary

Day 1 — Gastronomic experience at Ancestros LAB

• Arrive at Ancestros LAB restaurant
• Meet the chef in open kitchen
• Enjoy personalized à la carte or tasting menu
• Taste homemade Santarosano chorizo starter
• Experience Colombian culture and local produce

Top questions

What does the Ancestros LAB tasting menu include?

The tasting menu features ten courses highlighting Colombian cuisine from different regions, such as homemade chorizo with fig puree and other seasonal dishes.

Is wine pairing included in the experience?

Yes, you can choose the tasting menu with or without wine pairing; they produce their own wines from Colombian fruits.

Where is Ancestros LAB located?

The restaurant is in Bogotá, Colombia.

Is this experience suitable for children or people with limited mobility?

Yes, infants and small children can attend (prams/strollers allowed), service animals are welcome, and public transportation is nearby.

How much does the 10-course tasting menu cost?

The 10-course tasting menu costs 140,000 COP without pairing or 188,000 COP per person with wine pairing.

Do they use local ingredients?

Yes, all produce comes from local Colombian farmers and artisans contribute to the tableware.

Is there an à la carte option available?

You can choose between an à la carte menu or a tasting menu during your visit.

What’s included

Your meal includes a 10-course Colombian tasting menu served at the chef’s table in an open kitchen setting. Wine pairing is available using house-made fruit wines if you’d like. You’ll be guided by Chef Juan throughout lunch or dinner—just show up hungry and ready to try something new.

What’s the experience like?

“Try this one,” Chef Juan said, sliding over a plate I couldn’t pronounce (and honestly, still can’t). The kitchen at Ancestros LAB is wide open — you hear knives tapping, someone humming along to salsa on the radio. It’s not fancy or stiff; it feels like someone invited you into their home for lunch. We started with this chorizo from Santander, smoked for weeks. I swear you could smell the wood and orange peel before it even hit the table. The fig puree was sweet but not too much — my friend tried to guess all the spices and gave up after three.

I liked how everyone sort of drifted in and out of conversation. Juan told us about his grandmother’s recipes, and there was this moment where he paused to explain the Embera Chami tableware — every bowl carved by hand. You could feel the texture under your fingers, rough but warm. At some point I lost track of courses (ten dishes is a lot), but there was a soup that tasted like cornfields after rain — maybe that sounds weird but it made sense at the time.

The fruit wine surprised me most. They make it right here, using guava or lulo instead of grapes. It’s not what I expected — lighter, almost floral? I’m still thinking about that last glass days later. The whole thing lasted a couple hours but never felt rushed; we just lingered, talking about Bogotá weather and laughing when I tried to say “ajíaco” properly (I definitely didn’t). I left smelling faintly of smoke and spices, which wasn’t a bad thing at all.