At Tábula they’ve set aside the white tablecloths and brought on the flavor. A quick glance at the cavernous dining hall will tell you something is different here.
Abundant natural light falls on the vertical garden along the back wall. Wood to feed the wood fired oven is stacked beside the kitchen. Artisan ceramic plates complete the picture of home and warmth. Long rustic wood tables give the restaurant its name and let you in on the fact that the dishes are designed to share in a group.
Restaurants that celebrate biodiversity
Chef Tomás Rueda, part poet and part rebel rock star, brings his creative force to the kitchen of Tábula. Colombia’s rich biodiversity is his inspiration, and his dishes celebrate the traditions and cultural variations throughout his country. His fierce passion and driving desire is to ensure fair prices for the farmers that supply the kitchen.
His time working in Barcelona has marked the menu with a definite Mediterranean inclination. However, Colombia is ever present in ingredients and dishes like papa criolla, lulo and sobrebarriga con hogao. This chef’s respect – even reverence – for local ingredients earns him the acclaim of fellow chefs, national food writers, and a wide and faithful clientele.
Calle 29 bis # 5 – 90, Bogota
A version of this article first appeared in Destinations of the World Magazine.
