The purpose-built location will usher in a new phase for the bar, which placed 16th on The World’s 50 Best Bars 2024 list, rooted in seasonality and traceability.
“Every cocktail we serve starts with one core ingredient, real, local, traceable,” said co-founder Alonso Palomino.
“If we say it’s about sachatomate, it should taste like sachatomate. Our job is to listen, understand, and let it speak.”
Designed in partnership with architect Adriana Floistad, the new space will also play home to a tasting menu format where cocktails take centre stage and food plays a supporting role.
“The menu is designed to reflect not only the flavour of each ingredient, but the people and regions behind them,” said co-founder Gabriela León.
“We see ourselves as part of a network and the producers as co-authors.”
