Harry Sasson

About Harry Sasson

Harry Sasson is the chef who helped start Bogotá's fine-dining boom in the mid-1990s, and his eponymous restaurant on Carrera 9 in Zona G is the room that proves it. It sits in a restored 1914 red-brick Tudor-style mansion, all fireplaces and tall windows, with a Japanese robata grill at the centre of the kitchen. The cooking is contemporary Colombian with Asian technique threaded through it, built on live fire and Colombian produce, and it has been the city's default table for a serious lunch or dinner for years.

The Kitchen

Harry Sasson opened his first restaurant in 1995 and has cooked at the front of Colombian dining ever since. The kitchen runs on the robata grill: whole grouper, grilled octopus, and Japanese-grilled shrimp come off the coals, while the crab nachos and the freshly baked pan de yuca have become the dishes regulars order without looking at the menu. Hearts of palm from Putumayo and other Colombian produce anchor the salads and sides.

This is live-fire cooking with real range, Colombian ingredients handled with technique borrowed from Japan and beyond. The dated proof: Harry Sasson carries a World's 50 Best Discovery listing and remains the benchmark room of Zona G. See where it sits among the best fine dining worldwide, browse the full Bogotá dining guide, or read our best Bogotá restaurants to impress clients.

The Room

The mansion is the point. Tall ceilings, fireplaces, brick and dark wood, and big windows that pull light into a series of connected dining rooms. Sound is comfortable; the spaces are large enough that a business table can talk privately. Tables are generously set, service is polished and career-professional, and the dress runs smart, from suits at lunch to dressed-up dinners. There is a bar and a more relaxed area, but the main rooms carry the gravity the occasion usually calls for.

Frequently Asked Questions

Is Harry Sasson worth it?

Yes, for the room and the grill both. Harry Sasson helped launch Bogotá's fine-dining scene and his restaurant carries a World's 50 Best Discovery listing, with live-fire dishes like whole grouper and grilled octopus that have anchored the menu for years. It is not cheap by Bogotá standards, but for a business lunch or a celebration in Zona G it is the city's default top table.

How hard is it to book Harry Sasson?

Plan a few days ahead for dinner and for weekday lunch, which fills with business tables. Reserve through the restaurant's site or by phone. The mansion has several rooms, so ask for a quieter one if you are there to talk rather than be seen. Weekends and the lunch rush are the busiest windows.

What is the dress code at Harry Sasson?

Smart. Business attire at lunch and dressed-up casual at dinner both fit; the room is formal enough that you will want a collar and proper shoes. There is no jacket rule, but Bogotá's professional crowd dresses for this room, especially at a business lunch.

What should I order at Harry Sasson?

Start with the crab nachos and the pan de yuca, then go to the grill for the whole grouper or the grilled octopus, the dishes the kitchen is built around. The Japanese-grilled shrimp is the other signature worth ordering. Ask about hearts of palm from Putumayo if you want a taste of the Colombian sourcing.