Zumaia Restaurante, Cocina de Autor

Luis Carlos Bonilla grew up cooking on the San Antonio hill and came back to it with this restaurant, set in an old house in the neighborhood. He trained with Karlos Arguiñano at his restaurant Aiala, at Le Cordon Bleu in Lima, at the Basque Culinary Center and at a cooking school in Bangkok, and you can taste that route on the menu.

The kitchen brings together the Basque Country, Thailand, Peru and Nikkei cooking with ingredients from Colombia's Pacific coast. Dishes diners mention most include the avocado timbale, crusted salmon, pork knuckle and crispy pork belly, along with tuna and tenderloin.

The La Barra awards named it Best Fine Dining Restaurant and Bonilla Best Chef. It's a place for a long dinner with wine, in one of the nicest neighborhoods to walk before or after.

What to see

• The old San Antonio house the restaurant occupies.
• Spanish, Thai, Peruvian and Nikkei dishes made with Pacific produce.
• The avocado timbale and crusted salmon, two of the most mentioned dishes.

Getting there

• It's at Carrera 6 #1-11, two blocks from the San Antonio chapel; you can walk from the park.
• By taxi or ride-hailing app, ask for Carrera 6 with Calle 1, San Antonio.

Tips

• Book through its online system (Menüpp) or on WhatsApp at +57 321 542 6489.
• It's closed on Sundays, so plan dinner from Monday to Saturday.
• Pair it with a walk around San Antonio at sunset.