Natalia Cocomá ("Coco") — head chef; concept originally developed by chef Jeferson García
Oda is a contemporary Colombian restaurant in Bogotá's Cedritos district, set within the G Lounge complex, where chef Natalia Cocomá turns native and seasonal ingredients into a refined, shareable tasting of the country's terroir. The kitchen builds its menu around responsible fishing, conscious farming, and produce from collaborating urban gardens, with low-waste plates such as a smoked-fish tartar with carob brioche and citrus, and an oxtail course finished with green herbs and Creole ají. Plating is precise and quietly artisanal — house ceramics, native pottery, herbs and microgreens from the rooftop huerta — paired with a cocktail program of exotic Colombian aromatics. Recognized on Latin America's 50 Best Restaurants and named the region's most sustainable restaurant in 2025, Oda offers an elevated yet warm take on the diversity of Colombian cuisine.
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