We consciously honor our agricultural richness — an ode to the local, to the land, and to the farmers who cultivate it.
We design a gastronomic experience in collaboration with urban gardens, farmers, and small businesses, guided by socio-environmental practices.
Oda represents conscious luxury
It is the luxury of knowing where your ingredients come from — of nourishing yourself with fresh products cultivated with intention and care, of being part of a chain that honors those who work the land with wisdom and dedication.
Our à la carte menu is designed for sharing at the center of the table, celebrating the diversity of flavors and the richness of our land in a warm and inviting format.
A fine casual dining restaurant where the flavors of our cuisine feel familiar to local palates yet surprising to our international guests.
Every decision — from ingredient selection to the way we operate — is guided by a clear purpose: to leave a positive mark on the environment, on communities, and on the country’s gastronomic culture.
Chef
Natalia Cocomá
Natalia Cocomá fell in love with gastronomy in Anzoátegui, her hometown in northern Tolima, where cuisine converges with tradition, nature, and the ancestral customs of women heads of households and indigenous cultures. It was there that she discovered her passion for farming, beekeeping, and the wood-fired ovens and preparations of the countryside.
After two years as part of the Oda team, serving as Sous Chef and training at Central in Lima — ranked the best restaurant in the world by The World’s 50 Best Restaurants — Coco took the helm at Oda. Today, she is one of the few women leading a fine dining restaurant in Colombia and the youngest chef to direct a 50 Best restaurant in Latin America.
