Cacio & Pepe Cares About True Italian Dishes, Not Fancy Trends

Location: Cra 11a #89 – 38

There are restaurants that aim to please and others that quietly set the standard. Cacio & Pepe belongs to the latter category — a space where every plate is carefully crafted, where the aroma of truffle and roasted tomato carries a promise of organic tastes. Here, Italian culinary tradition meets the intimacy of Bogotá’s dining culture,  nestled in Chapinero, near Parque El Virrey at the business area, offers an experience that feels both international and distinguished.

We were four people this time, and arrived just after dusk. The façade of Cacio & Pepe is understated, yet the interior draws you in — soft lighting, pale wood, and the muted shimmer of glassware reflecting candlelight. The design strikes that fine balance between minimalism and warmth, with an air of European restraint softened by Colombian hospitality.

The staff greeted us with quiet confidence — professional, never rehearsed. Our table was by the window, where the hum of the street met the gentle cadence of Italian jazz. From the start, service proved intuitive: water poured before asking, napkins gracefully refolded when one of us stepped away, wine recommendations offered with real understanding rather than memorized scripts.

Beginning the Evening: From the Bar to the Table

Before exploring the menu, we started at the bar. Cacio & Pepe’s cocktail selection is one of its hidden strengths — a blend of Italian classics and creative signatures. The Negroni Classico (around 45,000 COP, ≈ $11 USD) arrived perfectly balanced, bitter and aromatic, while the Amalfi Spritz, with limoncello and prosecco, carried a fragrant brightness that set the mood for the evening. For those avoiding alcohol, their mocktails — like the basil-cucumber fizz — mirror the sophistication of the main list without compromise.

The wine list favors Italy, of course, but includes thoughtful South American selections — a Barbera d’Asti, a Toscana Rosso, and an Argentinian Malbec ideal for heavier pasta dishes. Glasses start at around 45,000 COP (≈ $11 USD), while bottles range from 180,000–380,000 COP (≈ $45–$95 USD). We, obviously, ordered a Malbec for the night.

The Menu: Italy, Plate by Plate

Cacio & Pepe’s menu is extensive yet elegant, divided into classic Italian sections: Salumi e Formaggi, Crudo, Fritto, Zuppe, Insalate, Antipasti, Pasta, Risotti, Secondi, Pizzas, and Dolci. It’s the kind of menu that rewards curiosity — you could visit five times and still find something new to savor.

We began with the Cheese Board (61,000 COP, ≈ $15 USD) — a generous spread of truffled pecorino, Montasio, Taleggio, Gorgonzola, and Stracciatella served with date honey and ciabatta. Each cheese was at peak ripeness; the Taleggio’s tang met the sweetness of the honey perfectly, and the truffle notes in the pecorino lingered with quiet decadence.

For those who favor cured meats, the Cured Plate — prosciutto, sopressata, and nduja with tomato pesto — is an elegant second option, though the cheese selection alone feels like a meal starter worth sharing.

We followed with two light starters. The Beef Carpaccio (52,000 COP, ≈ $13 USD) — arugula, potato chips, pecorino, and citrus — was delicate yet assertive, the meat sliced paper-thin and dressed in perfect balance. The Sea Bass Crudo (55,000 COP, ≈ $14 USD) delivered a stunning contrast: citrus emulsion, heirloom tomato, and a sprinkle of fried chickpeas adding crunch.

From the Antipasti section, the Cacio & Pepe Prawns (55,000 COP, ≈ $14 USD) were irresistible — an inventive twist featuring pecorino, red onion, and yellow potato. The cheese formed a creamy coat that played against the natural sweetness of the prawns. Each bite felt indulgent but never heavy.

For something heartier, the Pork Belly (52,000 COP, ≈ $13 USD) offers roasted perfection — crisp exterior, tender center, balanced by apple purée and almond pesto.

A plate of Chips Cacio & Pepe (28,000 COP, ≈ $7 USD) came next — crispy, dusted with pecorino and just a whisper of sriracha, a playful ode to the restaurant’s name. But the standout here is the Brie Fritto (68,000 COP, ≈ $17 USD): warm, melting brie under a drizzle of acacia honey and almond pesto. It’s one of those dishes that bridges indulgence and finesse.

For something lighter between courses, the Tomato Soup (40,000 COP, ≈ $10 USD) was a surprise highlight. Roasted San Marzano tomatoes give it depth, while stracciatella adds richness without overpowering. Among the salads, the Caprese (45,000 COP, ≈ $11 USD) and Tricolor (42,000 COP, ≈ $10.50 USD) are vibrant and shareable — both balancing freshness and boldness typical of Italian cuisine.

The Heart of the Experience: Pasta

Few restaurants in Bogotá can claim to make fresh homemade pasta every day, and Cacio & Pepe does it with integrity. Each shape — from spaghetti to rigatoni — is crafted to hold sauces perfectly, creating textural harmony rather than just decoration.

We naturally started with the Spaghetti Cacio & Pepe (51,000 COP, ≈ $12.50 USD) — simple, restrained, perfect. Pecorino Romano and freshly cracked black pepper emulsified into a silky sauce that coated the pasta without excess. It’s humble but executed with precision, the kind of dish that defines the restaurant’s philosophy.

The Fettuccine Primavera (52,000 COP, ≈ $13 USD) was bright with fresh tomatoes and mozzarella di bufala, while the Spaghetti Carbonara (55,000 COP, ≈ $14 USD) — with guanciale and egg yolk — rivaled any you’d find in Rome. For seafood lovers, the Tagliolini with Prawns (66,000 COP, ≈ $16 USD) and Spaghettini Vongole (60,000 COP, ≈ $15 USD) bring coastal Italy to your plate, both fragrant and impeccably seasoned.

But the surprise of the night was the Tagliatelle with Strip Roast (70,000 COP, ≈ $17 USD) — braised in red wine with fresh beans and Grana Padano, a dish that combined depth and softness, pairing beautifully with a glass of Chianti.

If you prefer creamier notes, the Mushroom Fettuccine with porcini and truffle oil (64,000 COP, ≈ $16 USD) is a masterpiece — earthiness, cream, and umami in perfect equilibrium.

Risottos & Secondi

From the risotto section, the Seafood Risotto (70,000 COP, ≈ $17 USD) stood out for its texture — each grain al dente, folded with shrimp, calamari, and roasted eggplant. It’s the kind of dish that could easily anchor the meal for those skipping pasta.

Moving to the Secondi, the Veal Ossobuco (84,000 COP, ≈ $20 USD) was the evening’s peak: slow-cooked, tender, served with gremolata and spaghetti al burro. A true homage to Neapolitan tradition, rich yet never cloying.

The Sirloin (79,000 COP, ≈ $19 USD) — fried with garlic and peperoncino — offered bold flavor, while the Strip Roast (95,000 COP, ≈ $23 USD) impressed with its creamy polenta and shaved Grana Padano. Portions are generous without losing refinement.

Red Pizzas for the Table

Even if pasta takes center stage, Cacio & Pepe’s wood-fired pizzas are worth exploring. The Margherita (45,000 COP, ≈ $11 USD) is a pure expression of simplicity — San Marzano tomato, fior di latte, and basil. The Salumi (50,000 COP, ≈ $12 USD) and Strip Roast Pizza (54,000 COP, ≈ $13 USD) add Colombian flair with sweet chili and red wine braised beef.

Dolce Vita: The Desserts

Dessert here isn’t an afterthough since we were visiting one of the most acclaimed restaurants in the area. The Tiramisù (26,000 COP, ≈ $6.50 USD) is classic perfection: mascarpone, coffee, cocoa, and amaretto in just the right proportion. For something lighter, the Lemon Pie Gelato (20,000 COP, ≈ $5 USD) balances citrus and sweetness effortlessly.

The Red Fruit Cannoli (32,000 COP, ≈ $8 USD) steals the show — puff pastry filled with mascarpone, topped with amarena ice cream and red wine broth, the perfect blend of crunch and cream. For chocolate lovers, the Brownie and Macaroon (26,000 COP, ≈ $6.50 USD) pairs cocoa and almond textures beautifully.

Coffee, Digestifs, and the Closing Moment

Cacio & Pepe’s coffee program deserves its own spotlight. You can choose between Café Devoción and Café San Alberto, two of Colombia’s finest roasters. A Latte or Cappuccino (10,000 COP, ≈ $2.50 USD) closes the night gently, while a Chemex or V60 of San Alberto (8,500 COP per cup, ≈ $2 USD) offers a more aromatic farewell.

For those lingering longer, the digestifs — Amaro, Limoncello, or Grappa — reflect the restaurant’s Italian soul. A small glass costs around 25,000 COP (≈ $6 USD), the perfect punctuation mark to an evening of balance and grace.

Service and Atmosphere

Throughout the meal, service remained impeccable — attentive without intrusion. Plates arrived in rhythm, water glasses never empty, and the sommelier’s suggestions felt personal. The restaurant’s energy is mature yet unpretentious; it welcomes both date nights and small groups who value conversation over noise.

By the time we stepped outside, the night air felt softer — or maybe that’s just the mark of a dinner well spent.

The Verdict

Dining at Cacio & Pepe Bogotá isn’t about extravagance; it’s about mastery. It’s an experience where the essentials — pasta, cheese, wine, and conversation — are elevated by precision and sincerity. Expect to spend around 180,000–250,000 COP per person (≈ $45–$62 USD) including drinks and dessert — a fair price for one of the most polished Italian dining experiences in the city.