Herbario's final course celebrates fruits that define Colombian tradition — guava paste paired with creamy coconut, or coconut mousse with guava coulis. The kitchen adds subtle spice (cinnamon, clove) that echoes the herb-forward approach of the savory menu. Texture matters: crispy elements and smooth purées on every plate.
Tips from diners
Coffee is roasted fresh in-house — order a cortado or pequeño after dessert to end on a high note.
Herbario sources sustainable fish and prepares this dish with precision — the raw fish is sliced thin and cured in fresh lime juice, balanced with aromatic cilantro and a spice blend that nods to regional traditions. Avocado adds creaminess that frames the brightness of the citrus.
Tips from diners
Ask which fish is featured today — they work with sustainable catches that rotate seasonally.
Rather than a heavy sauce, Herbario coats grilled chicken in toasted herb powders and spices sourced from suppliers across Colombia. The approach lets the bird's flavor shine while adding aromatic complexity. The plate often includes roasted vegetables and microgreens.
Tips from diners
The lunch menu offers this at a lower price than dinner — same quality preparation, better value.
Chef Isaza pairs grilled white fish with tropical fruit reductions that add sweetness and acidity without heaviness. The fruit choice changes with availability — recent versions have featured passion fruit reducing to a bright glaze, or mango adding subtle body. The fish is cooked until just done, the fruit sauce is the accent.
Tips from diners
This is lighter than the pork options — excellent for midday dining when you want something refined but not heavy.
The protein is cooked until tender, served over a silky cassava purée that anchors the plate. The kitchen tops the dish with crispy herb-infused breadcrumbs and microgreens, creating texture contrast. Herbs from different regions layer — cilantro from the coast, culantro from the mountains.
Tips from diners
This pairs beautifully with Herbario's wine list — the servers can recommend Colombian or South American selections that complement the herb layers.
Herbario occupies a converted warehouse two blocks below Parque del Poblado, offering the spacious interior with a bar, seated balcony, and private second-floor dining. Chef Rodrigo Isaza leads the kitchen, focusing on herbs and spices incorporated into Colombian ingredients and cooking styles. The menu reflects ingredients and influences from around the country, with careful attention to aesthetics and respect for each product.
Book through Apparta.co or call ahead. The warehouse space fills during lunch and weekend dinner — expect 90 minutes to 2 hours for a full meal.
The second-floor private dining room is perfect for groups or celebrations. Request it when reserving and they'll guide you to a space with a view.
Herbario opens at noon for lunch service — good for an early meal before evening activities. Dinner service starts at 6 p.m.
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