At Leo, Leonor Espinosa, Colombian's most famous female chef, uses local ingredients like coroso (a palm tree fruit) and yacón (snails and fried ants) and forgotten or ignored techniques to showcase regional cuisines. The unique dishes and tasting menus include few vegetarian options. Next to the National Museum, the restaurant ranks among the top in Latin America. Chef Leonor also has established a foundation to identify and preserve culinary traditions in rural areas.

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