top of page
image00003.png
RUTA ODA (1).png

Un viaje por la región andina (Boyacá, Cundinamarca, Tolima y eje cafetero) en el que visitamos a nuestros proveedores y junto a ellos diseñamos un menú que honre sus productos y tradiciones.

 

Creamos la ruta Oda no solo para ampliar nuestra investigación de los ciclos de los productos colombianos sino para fortalecer la relación con todas esas familias, comunidades y emprendimientos que distribuyen sus insumos a nuestra cocina y seguir creciendo junto a ellos.

Ruta Oda

Natalia Cocomá, Chef de Oda Restaurante, Bogota Colombia

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.

Vision

To be national and international benchmarks as generators of change and positive impact through hospitality and entertainment.

bottom of page