Quick summary: Restaurante Fusión Los 3 Soles puts the cooking of Colombia, Mexico and Peru on one menu, built on native ingredients rarely found on menus. Add awards from a local culinary competition, a 5.0 on Tripadvisor, the TUR4all badge, viche at the bar and countryside spaces for about 215 guests.
There are plenty of great restaurants around Bogotá, and this isn’t a ranking or a comparison with any of them. What we want to do is lay out, with concrete facts, what makes Restaurante Fusión Los 3 Soles different, so you can decide if it’s the plan you’re looking for.
We’ve organized it around five things: the food, the recognition, the bar, the spaces and the special experiences. At the end, there’s a short list from the menu in case you only have one visit.
A kitchen with three countries and one stove
The idea behind the name is simple: one menu, three traditions. Colombia, Mexico and Peru each have their own place on the menu, and they also cross paths. Ajiaco, Bogotá’s signature chicken and potato soup, sits next to birria tacos and a causa layered with ají amarillo, Peru’s sunny yellow chili. And in a lot of dishes, two countries end up on the same plate, like our arepitas de birria, which pair the Colombian arepa de peto, a white corn cake, with birria from the Mexican state of Jalisco.
Native ingredients you won’t find on every menu
What surprises first-time guests most are the ingredients. Several dishes use native fruits and tubers that aren’t that common on a restaurant menu:
- Uchuva, known in the US as goldenberry or cape gooseberry, in the sauce for our grilled chicken and on the picada, a mixed sharing platter.
- Curuba, or banana passionfruit, in the sauce for the pork shoulder.
- Lulo, a tart, citrusy fruit that tastes a bit like rhubarb meets lime, in the tiger’s milk marinade for the ceviche.
- Copoazú, an Amazonian cousin of cacao, in the butter for the white fish.
- Camu camu, another Amazonian fruit packed with vitamin C, in the ponzu for the tuna tataki.
- Papa criolla, a small, buttery golden Andean potato, in the ajiaco, the causa and the mashes.
Recognition with names attached
Awards don’t make a restaurant, but they do say something about how a kitchen works. At Los 3 Soles there are three kinds of recognition: from the culinary world, from travelers and for accessibility.
Culinary awards and competitions
- Winner, 2025 Chía Gastronomic Challenge, a local culinary competition, contemporary cuisine category.
- Winner, 2026 Chía Gastronomic Challenge, mixology category, with the Solanum Andino cocktail by head bartender Karen Cruz.
- Finalist, 2026 Chía Gastronomic Challenge, contemporary cuisine category, with the Muysquynsuca dish by executive chef Anthony Mora.
- Finalist, 2025 Porkcolombia Challenge, a pork cooking competition run by Colombia’s pork producers’ association.
- Participant at Gastrofest in 2025 and 2026.
A 5.0 on Tripadvisor
As of September 30, 2026, the Los 3 Soles page on Tripadvisor shows a 5.0 rating from five reviews, all of them five stars. That’s still a small number, but they all agree on the same things: good food, good service and a place to go with family, a partner or friends. You can read what those travelers wrote in their own words.
The TUR4all accessible tourism badge
Los 3 Soles holds the TUR4all badge, which recognizes a commitment to guests with accessibility needs. Its report confirms an accessible entrance, accessible tables, a bar counter at an adapted height, a menu for people with specific dietary needs and a welcome for service dogs. It’s also upfront about what’s missing: wheelchair circulation, for example, is only partial. We break down the full accessibility report in a separate guide.
A bar with its own identity
The bar at Los 3 Soles has a signature style. Karen Cruz built a menu of signature cocktails with local and Latin American ingredients, and several are served two-for-one. On the menu you’ll find the Xue, with gin, goldenberry and lime and a pinch of Tajín, the chili-lime seasoning, and the Sol de medianoche, or “midnight sun,” one of the two-for-ones, with vodka, white wine, pineapple, rosemary and peperoncino.
The other standout is viche, a traditional sugarcane spirit from Colombia’s Afro-Colombian Pacific coast. You can order it as a viche reposado shot flight, and it was one of the ingredients in the Solanum Andino, the cocktail that won in 2026.
Spaces for every kind of plan
Los 3 Soles is a countryside restaurant, and you can tell from how the spaces are laid out. According to the restaurant, it seats about 215 guests across different areas:
- Seven open-air kiosks, each seating about seven people on average, and one large kiosk for groups of up to ten.
- A main dining room for those who’d rather be indoors.
- Two event rooms with their own sound system and a projector, which can be decorated to match a theme.
- A café-bar and green lawns.
- A countryside coworking space, for working surrounded by nature.
There’s also 24/7 monitored parking, games like bolirana (a Colombian ring-toss game), darts and board games, and pets are welcome in the outdoor areas.
Experiences that don’t come around every week
Beyond the everyday menu, Los 3 Soles hosts special experiences. The best known is Dioses del Fuego y del Sol, or “Gods of Fire and Sun,” a tasting menu held twice a year and tied to events, anniversaries or corporate bookings. On those nights the house kitchen welcomes guest chefs, and every course comes with a pairing from the bar.
Day to day, there are signature touches too: live music on weekends, Sunday brunch from 9 a.m., the Jueves de Tacos 4×3 deal on Thursdays and a takeout menu for anyone who’d rather eat at home.
Short on time? Order this at Los 3 Soles
If you’re coming just once and want to understand what sets Los 3 Soles apart, this lineup sums it up:
- White fish with copoazú butter: 250 grams (about 9 ounces) of fish of the season flambéed with tequila, served over papa criolla mash.
- Arepitas de birria: little white corn arepas stuffed with cheese, fried in birria fat and topped with 120 grams (about 4 ounces) of shredded beef and guacamole.
- Bondiola in curuba sauce: 250 grams of pork shoulder marinated in white wine, with papa criolla mash and a banana passionfruit sauce.
- Viche reposado shot flight: a taste of the traditional sugarcane spirit from Colombia’s Pacific coast.
Los 3 Soles in Chía: frequently asked questions
What kind of food does Los 3 Soles serve?
Colombian, Mexican and Peruvian fusion, built on native ingredients like goldenberry, banana passionfruit, lulo, copoazú and camu camu.
What awards has Los 3 Soles won?
It won the 2025 Chía Gastronomic Challenge in contemporary cuisine and the 2026 edition in mixology. It was also a finalist in contemporary cuisine in 2026 and at the 2025 Porkcolombia Challenge, and took part in Gastrofest in 2025 and 2026.
How many people does Los 3 Soles seat?
About 215, spread across open-air kiosks, the main dining room, two event rooms, the café-bar and the green lawns.
Is Los 3 Soles accessible?
It holds the TUR4all badge. Its report confirms an accessible entrance, accessible tables and an adapted bar counter, although wheelchair circulation is partial. If you have a specific need, let us know when you book.
What are Los 3 Soles’ hours?
Thursday, noon to 9 p.m.; Friday and Saturday, noon to 11 p.m.; Sunday, 9 a.m. to 9 p.m.; and Colombian public holidays, noon to 7 p.m.
What sets Los 3 Soles apart is best tested at the table
A kitchen with three countries, native ingredients rarely found on menus, a bar with viche and awards with names attached. That’s what makes Restaurante Fusión Los 3 Soles different. The rest you can check for yourself, sitting at the table. If Bogotá is on your travel list, put us on your itinerary.
