Gastronomy

We seek to promote regional products and healthy eating in our restaurant.

In our region gastronomy is based on the heritage of the indigenous people who inhabited the area, our muisca ancestors. From them we conserve some of the ancestral preparations and the chibchas words like chicha and changua with which we know the fermented corn drink and the typical broth of the altiplano.

The cuisine of this area is characterized by having various products and aromatic species, due to the climatic variety of the whole territory, is this way how we find vegetables like celery, cabbage, cucumber, artichoke and tubers such as potatoes, hibias, ullucos, onions,radishes and an essential product corn.

In the hotel’s own gastronomy we highlight the jumbles so desired by our visitors and we seek that both the preparations and the products we use are fresh and healthy, not only to generate well-being in our clients but also to reduce the environmental impact.