Somos un restaurante que exalta la Región Andina de Colombia y sus tradiciones. Construimos un menú junto a huertas urbanas, campesinos y emprendedores, con prácticas socio ambientales certificadas. Así creamos una experiencia que honra las tradiciones y productos que enmarcan la esencia de nuestra cultura andina a través de la gastronomía sostenible.
Chef
Natalia Cocomá
After 10 years abroad, exploring various cuisines around the world (including Chile, Peru, Uruguay, Denmark, and Thailand), Jeferson García returns to Colombia to take charge of the kitchen at Oda.
Jeferson is known for his character, creativity, and vision, qualities that have made him stand out in the industry despite his short time in the Colombian culinary scene. Oda's gastronomic proposal, led by García, has been recognized by national media outlets (El Tiempo and La República) as one of the best in the country in 2021.
This year, Jeferson's proposal, along with the team at Oda, aims to highlight the products, traditions, and regions of Colombia through fieldwork in different sectors of the country and research on how to reuse products in their entirety.
