La Principal is great for a leisurely lunch or casual dinner. Their dishes are interpretations of regional dishes from all over Colombia with an ultra modern twist and stunning presentation. They really value design, which shows in everything from the decor to the menu to how dishes are plated.

Crema de Ñame is a velvety soup whose main ingredient is ñame, a large tuber originally from Africa brought to Colombia during the colonial period. The ñame is blended with cream, sweet chili and purple onions. Served over fried queso costeño, platano maduro and ñame chips, then topped with fresh coriander.

Crema de Ñame from the Sinu region — *Crema de Ñame* from the Sinu region

1 // Marranitas Fried plantain stuffed with chicharrón also called Juan Valerio in Tolima and Cabeza de gato on the Caribbean Coast

2 // Carimañolas Fried yucca pie stuffed with ground pork and beef cooked in cumin

3 // Aborrajados Fried ripe plantain stuffed with mozzarella cheese and guava jam served with ají chili sauce

Surtido de Fritos served with avocado cream, hogao and sweet and savory ají — *Surtido de Fritos* served with avocado cream, *hogao* and sweet and savory ají

1 // Arepa Guajira
2 // Arepa Boyacence
3 // Pandeyuca de Achiote
4 // Pandebono
5 // Arepa Encocada
6 // Almojábana

La Parva, artisenal breads from many different regions, baked in a wood fired oven — *La Parva*, artisenal breads from many different regions, baked in a wood fired oven

Trout sausage seasoned with guasca and onions, served over anise flavored mashed squash made with aguardiente and wrapped in a corn husk. Topped with fried trout skin, beet chips and grilled red onion. Savory ají on the side.