A large print of a table hangs on the wall at Tabula, one of the tapas restaurants in Bogota, as a sign of the restaurant’s philosophy; the guests are encouraged to distribute their dishes across the large tables and share. The idea is not so much small Spanish tapas as rustic home cooking. The portions are large and fresh, cooked with the charcoal and firewood that are stacked along the walls of the restaurant. The food is fairly simple, with plenty of carpaccio and fish caught that morning, and a strong use of Colombian ingredients (fresh avocado and corn are popular vegetables). Guests typically order a few large dishes between the table, and then help themselves to a portion of each.