Leo Cocina y Cava is one of the restaurants in Bogota with an experimental menu – dishes include tuna with ants, snail carpaccio, and octopus cerviche served with yam. But sometimes the ingredients seem to be thrown in just for effect; the lobster in champagne tempura, for example, would probably be better without the tempura. The wine list is extremely expensive, and for some infuriating reason you aren’t allowed to keep whatever bottle of water you ordered on your table (so don’t order anything spicy, because the service isn’t always great and you might have to wait to quench your thirst). But despite these flaws, the décor is stylish and romantic (the occasional live band adds to the atmosphere) and the food is very good.