Published on March 22, 2026
Colombian chef Harry Sasson has been a prominent figure in Bogotá’s culinary scene for over three decades, keeping his eponymous restaurant not only alive but thriving in a fast-evolving gastronomic landscape. Known for his innovative approach to modern Colombian cuisine, Sasson’s establishment has become a staple for locals and tourists alike, blending traditional flavors with contemporary techniques.
Sasson, who started his culinary journey in the early 1990s, faced the dual challenge of maintaining relevance while staying true to his roots. His success lies in his ability to adapt and expand his menu in response to changing tastes and trends. “It’s essential to evolve and experiment,” Sasson explains. “Food is a living art form, and just like life, it requires change and growth.”
The restaurant’s interior reflects this philosophy, with a modern design that harmonizes with elements of Colombian culture. The atmosphere is inviting, with warm lighting and a layout that encourages interaction among guests. This thoughtful ambiance complements Sasson’s culinary creations, often showcasing locally sourced ingredients and offering a nod to Colombia’s diverse ecosystems.
Sasson’s menu features a range of dishes that highlight both the richness of Colombian cuisine and his personal flair. Signature offerings include a reimagined ajiaco—a traditional chicken soup—presented with an artful twist that elevates it to fine dining. Techniques such as sous-vide cooking and fermentation are frequently employed, demonstrating Sasson’s commitment to innovation while honoring time-honored recipes.
Over the years, Sasson has cultivated a loyal customer base that appreciates not just the food but also the experience of dining in his restaurant. He has placed a strong emphasis on customer service, believing that the overall experience is just as important as the meal itself. “Every detail matters—from the way we greet our guests to the presentation of each dish,” he says.
Despite numerous challenges, including shifts in the economy and the impacts of the pandemic, Sasson has shown resilience and creativity. During the COVID-19 crisis, he adapted his business model to include take-out options while maintaining the high standards his clientele had come to expect. This nimbleness proved crucial in keeping his restaurant afloat during turbulent times.
As Bogotá’s culinary scene continues to grow and diversify, Harry Sasson remains a beacon of creativity and tradition. His dedication to pushing the boundaries of Colombian cuisine, paired with an unwavering commitment to quality, ensures that his restaurant will continue to be a vibrant part of the city’s dining landscape for years to come.
Related News
- Mary Earps ‘humbled’ after winning BBC Sports Personality of the Year Award
- Tracey Thorn
- Erik Svetoft
- Major change coming to Victorian schools
- Her song features in Ryan Gosling’s hit movie, but Erima Maewa Kaihau was once a star too
- ‘The Pink Pill’ : New documentary exposes the long battle to bring Addyi — the first libido drug for women — to market