Tradition and a personal twist characterize Mangiare’s pizzas.
From his childhood he also remembers an artichoke that they gave him and that he had to remove the leaves in search of the greatest prize that was his heart. From those memories and his study of Italian cuisine came the innovative recipes for Mangiare Enoteca.
It has a menu of pizzas, all based on the Neapolitan tradition (Escallón took years to develop the sourdough), but in terms of flavor it gradually changed. She has the classic margherita, but she added some spicy honey to the others, some unexpected ingredient.
The menu combines local and imported ingredients (the Parmesan comes from Italy, but the San Marzano tomatoes are locally grown). With the lemons from the family farm in Tolima, he devised his own recipe for limonccello. Sometimes he shares a complimentary drink with diners.
Escallón invites customers to experiment: combining the pizza bread with different flavored oils, as a dip, is another nod to his childhood. In those distant years they called him crazy when they saw him spread the last piece of pizza with more oil, now he has made it a ritual of the place.Mangiare Pizzeria Enoteca. Cra. 24 no. 39B-52
Instagram: @Mangiarepizzeriaenoteca
Fiero specializes in Uruguayan grill.
Fiero defines itself as Uruguayan grill (it brings meat from Uruguay and Argentina in a container and bone-in cuts such as tomahawk and T-bone, from the United States).
“The Uruguayan and Argentine grills are similar,” he explains, “but they differ in that the Uruguayan has a bonfire, which keeps the temperature of the fire stable all the time.”
The main dishes make up a short menu: picaña, bife de chorizo, rib eye, entrails, sirloin, as well as pork matambre, chicken and grouper.
The presentation shines for its simplicity: meat matured for 21 days and salt, worked over a good fire. You can choose between Argentine or Colombian chimichurri, the chef says that we make it with fresh parsley, while the Argentine uses dried herbs. You can also combine the flavor of a good chorizo or its chitterlings with a Creole sauce, Argentine style.
The accompaniments are mostly vegetables (the chef wanted to get away from the idea of meat with salted potatoes and arepa) and they are also simple: asparagus, grilled pineapple or hearts of palm go by themselves. The most “complicated” part, explains the chef, is the dish of sautéed vegetables, because it brings together several chopped, pleasing to the eye and proof that a good ingredient does not need complicated combinations. It’s worth it
And don’t forget the dessert, their mille-feuille is unforgettable: the puff pastry is delicate, the cream is exquisite and combines perfectly with the flavor of its fruits.
Wild. Calle 66 No. 4A-44. Bogota
Instagram: @Fierobogota
“The Bubu Burger is our classic,” says Hoyos. The most liked in terms of volume. We are known for making minimalist burgers, which we believe should be an ideal burger. We focus on the products having excellent raw materials, the bread is fresh, baked every night, we make the sauces in the morning, and we grind the meat ourselves.”
This award-winning burger is very well accompanied by the local chips, in which the chain pays special attention: there are three types: the fried ones, the ones with parsley and the ones that also have fresh grated Parmesan cheese on top.
It is also worth trying the house milkshakes, which go beyond conventional flavors.Bubu has four offices in Bogotá:Race 17 no. 109-25
Calle 118 n° 6A-77
Race 12 no. 93-57
City UL 310.
Instagram: @Bubu.burger
