Colombian Restaurant
Colombian Restaurant in Brussels. Practical information, direct contact and enquiries in one click.
Cooking from home, served from a familiar table
A Colombian restaurant run by a family from Medellín who landed here twelve years ago and never stopped cooking. The arepas are pressed by hand each morning, the suero is fermented in-house, and the bandeja paisa carries every component a paisa would expect — including the proper chicharrón.
Lunch is busy with regulars from the office block next door; the evenings slow down into family meals and longer conversations. We sing Happy Birthday in Spanish, we don't rush the table, and the kitchen will gladly tone the chilli down for the kids.
Opening Hours
Flavours of Colombia
Our current menu — discover it on-site or reserve in advance.
The full plate — red beans, rice, chicharrón, fried egg, plantain, avocado, chorizo and ground beef. Brought out on a wooden board, no apologies.
Choose from four fillings: queso, carne desmechada, huevo perico or chicken & avocado. Pressed and grilled to order, served with ají sauce.
Bogotá's chicken-and-three-potato soup with corn on the cob, capers and a swirl of cream. Slow-cooked all morning.
Crispy corn-dough empanadas filled with beef and potato, served with house ají, lime and a small picada of chorizo, blood sausage and ribs.
Slow-cooked sancocho with chicken, beef ribs, plantain, yuca and corn — served with rice, avocado and chilli sauce on the side. Pre-order recommended.
Fresh lulo, maracuyá, guanabana or feijoa juice, blended with water or milk. Or try an aguardiente shot — the way it's drunk in Bogotá.
« Colombia on a plate, the way mother cooks it. »
Our Work
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What Our Clients Say
"First bandeja paisa I've had outside Colombia that didn't make me homesick in a bad way. The chicharrón is right, the rice is right, and the ají is properly spicy."
"Walked in for empanadas and ended up staying for the ajiaco. The owner explained every component, made us feel welcome, and now we're regulars."
"We come every other Sunday with the kids. The cook will tame the chilli for the little ones and bring extra arepas without us asking. Feels like family."
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