Humo Negro


Colombian izakaya with a passion for sustainability

Humo Negro

On the Pass

Jaime Torregrosa

What’s the concept? After returning to his native Colombia, chef Jaime Torregrosa opened his own take on a Japanese izakaya. The upshot is a relaxed spot whose small plates – all designed to share – feature Latin American, Nordic and Japanese flavours achieved through Colombian ingredients sourced from all over this biodiverse country. A cosy spot with a grunge soundtrack, there’s also a strong focus on cocktail pairings.

At the stove: Working around the world for several years, honing his culinary chops at the likes of Fäviken in Sweden and Ca Sento in Japan, Torregrosa also studied at the world-famous Basque Culinary Center in Spain. When he moved back to the capital city of Bogotá, his first job was as head chef at the renowned El Chato; Torregrosa then branched out solo.

What’s in a name? Humo Negro, or black smoke, came about while Torregrosa was building the restaurant in the Chapinero district. On lighting the grill for the first time, the smoke billowed out thick and black – and the name stuck.

Eco credentials: Torregrosa is an advocate for sustainable Colombian products – for example, he sources pirarucu Amazon river fish directly from a responsible supplier, supporting fishing communities while helping to protect the Amazon.

On the menu: Start with Ostras a la Parrilla, a preparation of fresh Colombian oysters and burnt cream that has now become a signature dish, before moving on to pirarucu belly with camu camu fruit or pork cheek with mangosteen.


Cra. 5 #56-06, Localidad de Chapinero, Bogotá, DC, Colombia

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