Be among the first to stay in the new Four Seasons Hotel Casa Medina Bogota: In celebration of its grand opening, the Hotel is offering the Experience More package, which includes a USD 100 hotel credit, and, for more time to explore the city, the Stay Longer in a Suite – Third Night Free package.
The Celebrated Casa Medina, Now Brilliantly Restored and Updated
Sixty-two rooms and suites – no two alike – are reached via the original wooden staircase, which curves sensually past bright stained glass windows depicting songbirds, a favourite motif of original architect Santiago Medina Mejia. Medellin born and Paris educated, he built Casa Medina in 1946, carefully assembling reclaimed floors, columns, paneling and ironwork to create an exclusive enclave of apartments in this fashionable area of the city. Recognised for its architectural heritage in 1984 and turned into a hotel in 1988, it soon became the chosen address for the city’s power elite to meet, and a home-away-from-home for an international who’s who from rock stars to industry leaders and heads of state.
Now, with restoration by architect Milena Vargas and original architectural details enhanced with residential-style furnishings and a collection of traditional and contemporary artwork selected by designer Lauren Rottet – plus the addition of myriad conveniences for the modern traveller – Four Seasons Hotel Casa Medina Bogota takes its place among the finest luxury hotels in the world.
Introducing Castanyoles Raciones y Tapas
Four Seasons also introduces a new destination amid the city’s vibrant culinary scene: Castanyoles Raciones y Tapas, an open concept restaurant and tapas bar designed by Saul Sasson.
Street-side see-and-be seen outdoor seating flows effortlessly into a tapas bar offering freshly brewed Colombian coffees and tapas, as well as bocatas and cocas (Catalan-style pizzas) to go. Further inside in the main restaurant, guests will find a lively environment under a glass atrium warmed by radiant heat beneath a new Spanish tile floors, plus a cosy courtyard with a large stone fireplace for chilly evenings.
Executive Chef Pablo Peñalosa, who arrived in Bogota from his hometown of Mexico City by way of Michelin-starred El Celler de Can Roca and Martin Berasategui in Spain, is adding some spice to the menu of Spanish specialties, and Four Seasons veteran Chef de Cuisine Lucas Curcio offers dishes learned from his Spanish grandmother. Arroces (risotto and rice dishes), bocatas (sandwiches on oven-baked breads), ensaladas (salads), and carnes y mariscos (meat and seafood), plus a chalkboard listing of shareable tapas showcase locally-sourced ingredients. At the bar, sangrias are featured alongside the housemade gin-and-tonics that are currently so popular in Spain and Portugal. For postres, signature churros and tortes are recommended.