Rapid summary: The name 3 Soles is non-decorative: it represents Colombia, Mexico and Peru, three cultures that shared their own solar tradition long before the concept of fusion cuisine existed.
Many restaurants choose a name by sonority or fashion. The 3 Soles has a different logic, that became explicit this year at the tasting menu “Gods of Fire and the Sun”: each of the three soles represents one of the cultures that are intersected in the letter, each with its own tradition of solar worship.
Why “3 Soles” and not any other name
A sun for every culture
Colombia, Mexico and Peru share something that’s unclear at first glance: they have each had a central solar figure in their preHispanic traditions. In the Mexican cosmovision, Tonatiuh is the fifth Sun. In the muisca cosmovue, the light of Shiminigagua gave rise to Sua, the Sun. In Andean tradition, the sun also occupies a central place in the accounts of origin. Three cultures, three soles, and one same leading thread that name the restaurant.
The tagline that sums up the concept
“3 Soles, Fusion Latina with Alma” is not just a beautiful slogan: it sums up in short words the intention behind the restaurant, that it does not seek to be an international food place but a space where three culinary identities coexist with their own weight, without any functioning as an accompaniment of the other two.
Why Chia and no place else
The name of the town where the restaurant is situated has its own muisca origin: Chia signifies Luna in that tradition, the same figure that appears in the sua panda) 124) Chia from the Colombian tasting menu. To put a Latin American fusion restaurant right into a territory with that symbolic burden isn’t an coincidence: it links the restaurant’s concept with the history of its place of operation, something that would be impossible to replicate in any other municipality of the Sabana.
How fusion is built in practice
A team that represents every tradition
Behind the letter is Anthony Mora, executive chef with responsibility for fusion recipes, with Luis Miguel Méndez, head of kitchen with responsibility for quality and daily performance, and Karen Cruz, head of bar, with local and Latin American ingredients and with his name and his name and his name and his name and his name and his name and his name and his name and his name and his name and his name and his name and his name and his name and his name and his name and his name and his name and his name and his name. That team translates the name concept into something that’s actually served at the table every day.
Cooking as a meeting place, but not competition
The 3 Sole fusion proposal avoid a common error: mix kitchens until they lose their original identity. Each plate of the letter respects the technique of its tradition of origin and is the combination variety, and does not have the forced blend of ingredients, and this constitutes the actual fusion. That same logic is reflected in The name and name of the houseand where every drink also respects its original technique before adding a local ingredient.
What does this mean for whoever visits the restaurant
To know the story behind his name changes how to read his letter a little. To demand a Mexican dish, a Peruvian and a Colombian-inspired cocktail at the same visit isn’t just to have a variety: it’s, in a sense, to have three different solar traditions at a single table, something few restaurants in the region can offer with that level of conceptual coherence.
A concept that continues to be built
The connection between the name, territory and mythology of the three cultures was not only found in the original design of the restaurant: it continued to develop with time and became an explicit materialization of experiences as the tasting menu “Gods of Fire and the Sun,” where every time it recapsulates exactly that same idea of three soles and three traditions. That kind of coherence between name, place and what’s actually served at the table isn’t usually accidental and that’s part of what’s different from a restaurant with a clear concept of a person who simply chose a name that’s striking without thinking about what that represents.
If you have little time, ask for this.
- Beer’s tacos ($41,400), the Mexican face of the fusion.
- Retirement loin ($63,300), the Peruvian sun of the letter.
- Author’s cocktail 2×1 from the letter with local Colombian ingredients.
- Fitted with a deconstructed The place’s been closed with dessert.
What’s his name “3 Soles” from?
It represents Colombia, Mexico and Peru, three cultures that have been found in their pre-Hispanic traditions with each a central solar figure.
What does the tagline “Latin Fusion with Alma” mean?
Summarize the intention of the restaurant to maintain three culinary identities with their own weight, rather than mix them up until they lose their original character.
Why’s the restaurant in Chia and not another town?
Chia has a muisca origin attached to the Moon, a symbolic burden that directly connects with the concept of fusion of three cultures at the restaurant.
Who’s in charge of the kitchen and bar?
Anthony Mora is an executive chef with a production and production recipe, Luis Miguel Méndez as head of cuisine and Karen Cruz as head of a bar with a production and production office.
Do the fusion mix the ingredients of the three kitchens with each plate?
Not necessarily. Most plates respect the technique of their original tradition and the fusion can be more noted in the combination of the letter than in the mix of everything into a single plate.
If you want to know this story in person, Know our history and our reservation Your next visit to 3 Soles.
