Chef's table Abajo to overhaul culinary concept
While previously Abajo’s offering was more closely aligned with that served at HUMO, Prada’s homage to wood-fired cooking that launched in early 2023, the new concept will be inspired by the five ecosystems of Colombia, drawing elements from the Caribbean coast, Andes, Pacific coast, Amazon, and Orinoquía (grasslands).
The tasting menu will be presented in five ‘steps’ that each showcase a core ingredient across several dishes.
They include Mediterranean bluefin tuna; East Sussex quail; and Kagoshima beef.
Dishes will be influenced by Colombian cooking techniques, with Prada developing the menu alongside Abajo sous chef Moris Moreno.
A new cocktail menu based around indigenous Colombian ingredients will also feature.
Overseen by head of bars Angelos Bafas, the menu will include a ‘Musa’ composed of Colombian aged rum, arabica coffee distillate, Colombian banana amazake, banana peel, dry sherry and coffee leaf oil.
A hand selected wine pairing will also be available.
HUMO was awarded its first Michelin star in this year’s Guide. The restaurant also currently features on the National Restaurant Awards top 100 list at number 64.
