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Rafael

Bogotá . Chapinero

%

Overall Rating

  • Ambience 90%
  • Service 90%
  • Food (Execution) 85%
  • Creativity 90%
  • Value 85%
Details for Location Reviewed
Rafael

Locale: Bogotá, Chapinero Centro
Address: Calle 70 # 4-63

Telephone: +57 1 2554138
Restaurant Type: Upscale Casual
Cuisine: Peruvian Service Type: Table Service Price: $$$$ Menu items offered: Breads and Pastries, Ceviche - Aquachile, Coffee, Desserts, Pasta, Rice - Risotto, Seafood, Sushi
Hours: Lun-Sab: 12:30pm - 3:30pm & 7:30pm - 11pm Sun: Closed

Restaurant Details
Rafael

Locale: Bogotá, Chapinero Centro
Address: Calle 70 # 4-63

Telephone: +57 1 2554138
Restaurant Type: Upscale Casual
Cuisine: Peruvian Service Type: Table Service Price: $$$$ Menu items offered: Breads and Pastries, Ceviche - Aquachile, Coffee, Desserts, Pasta, Rice - Risotto, Seafood, Sushi
Hours: Lun-Sab: 12:30pm - 3:30pm & 7:30pm - 11pm Sun: Closed

Summary of Review

Overall, the meal was very good. Reasonable prices, about as expected for this quality of food in this ambiance.

Summary of Review

Overall, the meal was very good. Reasonable prices, about as expected for this quality of food in this ambiance.

Restaurant Review for Rafael

 

Review by: Ollie O
Rating: 4.4 stars
Review Date: 08/07/2017
Visits to two Rafael Osterling’s restaurants, Rafael, in both Lima and Bogotá has confirmed his place among the elite restaurateurs of Latin America.

Everything in his restaurants, from décor to music are what today’s consumers are seeking in a fine dining experience. His ability to hire and train the right personnel is key to his success.

His menu is no more complex than necessary. An array of dishes that his crew of chefs have the ability to prepare competently.

The fish croquettes I was served at Rafael were what I’ve been looking for, but rarely received, at other Latin American restaurants, a slightly chunky filling, well-seasoned, with a crisp exterior. They likely used panko to get this ultra-crisp crust on the croquette. A delicious Asian curry sealed the deal.

The main course was a flaky white sea bass, perfectly seared, accompanied by a few sea scallops in a sweet banana purée, sitting on a slightly crisp tacu tacu, in Osterling’s signature green chili and cilantro “Piruano” salsa. This was a well-orchestrated dish with an array of complimentary flavors. It was both tart and sweet, with varying textures. My only complaint would be that the scallops were not seared, which would have added both flavor texture to that element of the dish.

For dessert, I had the caramelized pears, with a toffee panna cotta and an oatmeal crumble. It was an acceptable dessert, but I wouldn’t order it again. The dish would have benefited had the panna cotta been served chilled.

It just fell short of the level acquired with the two savory courses. Perhaps a crunchier, crumble with some nutmeg or cinnamon to add one more note to the dish would have lifted it to that next level. This was a good dessert, just not a great one, in my opinion.

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