Girar Movil

About Us

About Us

ARMADILLO IS TRADITION

It was the first restaurant to open its doors in the financial district of Bogotá back in 1995, and it is still one of the favorite spots of the area for its original dishes and unbeatable service. A cozy place so familiar that waiters know clients by their names and know exactly what they like. During the day foodie lawyers and businessmen come for lunch and during the night, groups of friends and couples enjoy fine dining and talking as they toast with a good Dry Martini or Margarita. .

Our cuisine springs from California’s melting pot of cultures –Italian, American and Asian- adding our own Colombian flavours to create memorable dishes. Twelve years ago we had the idea of having our own livestock so we could control its quality and offer the best cuts, something that marks a difference in our famous meats. Everything is fresh here and we invent a new dish every day. Our long standing tradition of Cochinillo Thursdays (Suckling pig) and Paella and Sangria Fridays are so popular that people arrive early to secure their seats. .

Armadillo gathers the most eclectic of international gastronomy, all in one place. .

Paella Thursdays.
Paella Thursdays.
ATASCADERO<span class='hidde-mobile'>: <br />BRANGUS T-BONE STEAK WITH HOMEMADE POTATO CHIPS.</span>
ATASCADERO:
BRANGUS T-BONE STEAK WITH HOMEMADE POTATO CHIPS.
SHASTA<span class='hidde-mobile'>: STEAMED ARTICHOKE <br /> WITH NAPOLITANA SAUCE <br />AND A ZEST OF LIME.</span>
SHASTA: STEAMED ARTICHOKE
WITH NAPOLITANA SAUCE
AND A ZEST OF LIME.

APPETIZERS

SHASTA

STEAMED ARTICHOKE WITH NAPOLITANA SAUCE
AND A ZEST OF LIME.

LOOMIS CARPACCIOS

BEEF, SALMON OR OCTOPUS.

EL PASO

MORRILLO TACOS (BACK OF THE BULL’S NECK) WITH SWEET CHILI PICO DE GALLO
AND SOUR WHITE RADISH.

DEL REY OAKS

MEATBALLS IN MARINARA SAUCE
AND GARLIC CROUTONS.

RED BLUE CEVICHE

WHITE FISH MARINATED IN LIME WITH ONIONS
AND SWEET CHILI.

RIO DELL CEVICHE

A VARIETY OF SEAFOOD AND FISHES
IN A YELLOW PEPPER MOJO SAUCE.

CAPISTRANO

GRILLED PORTOBELLO WITH A FOUR CHEESES SAUCE, OLIVES AND TOMATOES.

CORAL BAY

GRILLED ROASTED OCTOPUS AU GRATIN
WITH POTATOES.

SAN DIEGO

BLUE CRAB CLAWS WITH BUTTER AND GARLIC.

LANCASTER

MIXED TARTAR WITH SALMON AND TUNA IN A SOY AND LEMONGRASS VINAIGRETTE AND A
HINT OF SPICE.

CLAYTON

SMOKED SALMON QUESADILLAS WITH MOZZARELLA AND MONTERREY CHEESE IN A DILL SAUCE.

CLEARLAKE

CRAB MEAT MARINATED IN CITRIC JUICES WITH LEMONGRASS AND COCONUT MILK.

BEVERLY HILLS

PRAWNS IN A SESAME AND CHINESE PEPPER SAUCE.

LINCOLN

LACQUERED PORK RIBS IN SICHUAN SAUCE.

LAS VEGAS

LAMB CONFIT EMPANADAS IN A SWEET CHILI AND CRANBERRIES CHIMICHURRI.

BEVERLY HILLS<span class='hidde-mobile'>: PRAWNS IN A SESAME <br /> AND CHINESE PEPPER SAUCE.</span>
EMERALD BAY: TUNA STEAK
WITH A PEPPER CRUST,
CRANBERRY CHIMICHURRI WITH
SUN DRIED TOMATOS SERVED
WITH GRILLED VEGETABLES.
BEVERLY HILLS<span class='hidde-mobile'>: PRAWNS IN A SESAME <br /> AND CHINESE PEPPER SAUCE.</span>
CORAL BAY: GRILLED ROASTED OCTOPUS
WITH POTATOES AU GRATIN.

SOUPS

SALADS

POULTRY

SOUPS

FRESNO

ROASTED TOMATOES SOUP WITH CAMEMBERT AND RICOTTA CHEESE.

PARADISE

RUSTIC COUNTRY VEGGIES SOUP.

SALINAS

FRENCH STYLE ONION SOUP.

SAN FRANCISCO

SEAFOOD IN A PRAWNS BISQUE.

SALADS

RIVERSIDE

LETTUCE MIX WITH ROASTED OCTOPUS, MANGO CHIMICHURRI AND CRUNCHY CREOLE POTATOES.

HUNTINGTON

GREEN SALAD, ROASTED PINEAPPLE, SMOKED SALMON AND TILSIT CHEESE WITH
A LEMONGRASS VINAIGRETTE.

BELL GARDENS

LETTUCE MIX WITH MOZZARELLA DI BUFALA , PROSCIUTTO, PEACHES AND A HONEY
AND LEMON VINAIGRETTE.

MOJASTA

LETTUCE HEARTS AND SPROUTS WITH SEALED TUNA AND DRIED CHERRY AND GINGER VINAIGRETTE.

POULTRY

SAN BENITO

COUNTRY CHICKEN GLAZED IN GRATED LIME AND SICHUAN PEPPER WITH HEARTS OF PALM AND CRIMINI MUSHROOMS.

PARAMOUT

DUCK BREAST IN A SWEET PEPPER AND
UCHUVAS SAUCE.

SANTA CLARITA

PLANTAIN CRUSTED CHICKEN WITH APPLE
PICO DE GALLO SALAD.

Paella Thursdays.
BEVERLY HILLS: PRAWNS IN A SESAME
AND CHINESE PEPPER SAUCE.
ATASCADERO<span class='hidde-mobile'>: <br />BRANGUS T-BONE STEAK WITH HOMEMADE POTATO CHIPS.</span>
EASTWOOD:
GRILLED LAMB
CHOPS WITH A PORT AND RED
FRUIT SAUCE REDUCTION.
SHASTA<span class='hidde-mobile'>: STEAMED ARTICHOKE <br /> WITH NAPOLITANA SAUCE <br />AND A ZEST OF LIME.</span>
LOOMIS:
BEEF, SALMON OR OCTOPUS CARPACCIO.

MEAT

ALAMEDA

SLOW COOKED BEEF OSSOBUCO SERVED
WITH A FINE HERBS PASTA.

ALCATRAZ

GRILLED BEEF LOIN WITH ONE OF
OUR HOMEMADE SAUCES.

ATASCADERO

BRANGUS T-BONE STEAK.

SAN LUIS OBISPO

PORK RIBS WITH BBQ SAUCE OR HOISIN
AND ORANGE SAUCE.

BIG PINE

PORK SIRLOIN IN A DRIED APRICOTS SAUCE SERVED WITH DRIED FRUITS RICE.

EASTWOOD

GRILLED LAMB CHOPS IN AN OPORTO AND RED FRUITS REDUCTION SERVED WITH POTATO SHELLS WITH BACON, ONIONS AND PEPPERS.

PORTOFINO

SIRLOIN BEEF STEAK WITH FETTUCCINE ALFREDO.

JALISCO

GRILLED BRANGUS FLAT STEAK WITH A HINT OF
JALAPEÑOS OR AN ARGENTINIAN CHIMICHURRI CRUST.

EL CERRITO

BLACK BEER CONFIT MORRILLO (BACK OF THE BULL’S NECK) WITH MUSH CUBIOS.

HURON

GRILLED BEEF CHOP WITH A RED WINE REDUCTION SERVED WITH LEMON RISOTTO.

BEVERLY HILLS<span class='hidde-mobile'>: PRAWNS IN A SESAME <br /> AND CHINESE PEPPER SAUCE.</span>
SEA SIDE PRIMAVERA: SEAFOOD PASTA
WITH A PRAWN BISQUE, LEMONGRASS AND A
YELLOW PEPPER SPICE.
BEVERLY HILLS<span class='hidde-mobile'>: PRAWNS IN A SESAME <br /> AND CHINESE PEPPER SAUCE.</span>
OUR COCKTAILS TASTE BETTER
BECAUSE THEY ARE MADE
WITH PREMIUM QUALITY.

FISH AND SEAFOOD

GUSTINE

CATCH OF THE DAY BAKED IN A BED OF CREOLE POTATOES DRIZZLED WITH OLIVE OIL.

BENICIA

CATCH OF THE DAY CRUSTED IN GARAM MASALA AND SERVED WITH MUSH FENNEL.

CALIFORNIA

SEA BASS EN PAPILLOTE WITH KOMBU DASHI BROTH AND A VARIETY OF VEGGIES.

DEL MAR CONGRIO

GRILLED CONGER EEL IN A MANDARIN AND NUTS SAUCE.

ASUZA

PAN-SEARED GOLDEN SALMON IN OLIVE OIL SERVED WITH WARM VEGGIES.

SAN BERNADINO

GRILLED SALMON CRUSTED IN A RED WINE, BLACKBERRIES AND SESAME REDUCTION SERVED WITH WARM VEGGIES.

FREELAKE

PAN-SEARED PRAWNS IN OLIVE AND SESAME OILS, CHINESE PEPPER AND VEGGIES.

EMERAL BAY

TUNA STEAK CRUSTED WITH PEPPER, CRANBERRIES CHIMICHURRI AND DRIED TOMATOES SERVED WITH GRILLED VEGGIES.

SAN JOAQUIN

FLAMBÉ PRAWNS IN AMARETTO AND
FINISHED IN ALMOND BUTTER.

SURF AND TURF

GRILLED BEEF LOIN AND LOBSTER
BATHED IN MEUNIÈRE SAUCE.

BEVERLY HILLS<span class='hidde-mobile'>: PRAWNS IN A SESAME <br /> AND CHINESE PEPPER SAUCE.</span>
MOJASTA: SEARED TUNA WITH
LETTUCE AND FRESH SPROUTS
WITH A DRY CHERRY AND
GINGER VINAIGRETTE.
BEVERLY HILLS<span class='hidde-mobile'>: PRAWNS IN A SESAME <br /> AND CHINESE PEPPER SAUCE.</span>
BAY SIDE:
BLUE CRAB RAVIOLI
WITH TRUFFLE SAUCE.

PASTA AND RICE

NEVADA

PASTA SAUTÉED IN SPANISH CHORIZO WITH WHITE CLAMS AND MUSSELS.

DEL AIRE

FRESH PASTA STUFFED WITH DUCK CONFIT IN A CORN AND ORANGE CARBONARA.

BAY SIDE

BLUE CRAB RAVIOLI WITH TRUFFLE SAUCE.

LOS ANGELES

STUFFED RAVIOLI WITH ASPARAGUS, EGGPLANT AND ARTICHOKES IN A NAPOLITANA SAUCE.

IMPERIAL

PAPPARDELLE WITH A VARIETY OF NATIVE MUSHROOMS AND OXTAIL.

MAMMOTH LAKES

BLACK LINGUINE WITH LOBSTER TAILS, ARTICHOKES, BLACK OLIVES IN A VODKA SAUCE.

SEA SIDE PRIMAVERA

SEAFOOD PASTA IN A PRAWNS BISQUÉ
WITH YELLOW PEPPER AND LEMONGRASS.

LONG BEACH

SPAGUETTINI IN A CREAMY
LEMON SAUCE WITH PRAWNS.

MELOSO

BROTHY RICE WITH PRAWNS AND SHRIMPS.

TORRANCE

SAUTÉED RICE WITH BEEF, SEAFOOD, CHICKEN AND A VEGGIES MÉLANGE.

SEAL BEACH

DUCK CONFIT RISOTTO WITH DRIED CHERRY TOMATOES AND A HINT OF SMOKED TILSIT.

FREMONT

SEAFOOD RISOTTO IN A PRAWNS BISQUÉ.

BEVERLY HILLS<span class='hidde-mobile'>: PRAWNS IN A SESAME <br /> AND CHINESE PEPPER SAUCE.</span>
DESSERTS

DESSERTS

RED FRUITS MILLEFEUILLE

BAKED PHYLLO PASTRY WITH RASPBERRIES JAM AND MASCARPONE CHEESE.

PINEAPPLE CARPACCIO

THIN SLICES OF GOLDEN PINEAPPLE SERVED WITH COCONUT MOUSSE AND LIME ANGEL HAIR.

MANDARIN SHERBET

FRESHING MANDARIN SNOW SERVED IN ITS OWN SHELL.

PROFITEROLE CAKES

CREAM PUFFS FILLED WITH ICE CREAM
AND BATHED IN CHOCOLATE.

NOUGAT

ALMOND ICE CREAM SERVED WITH MERINGUE,
RASPBERRIES AND CARAMEL.

CHOCOLATE VOLCANO

WARM CAKE SERVED WITH ICE CREAM.

CRÈME BRÜLÉE

MADE WITH SEASONAL FRUITS.

DULCE DE LECHE MOUSSE

WITH LYCHEES SERVED WITH A COOKIE AND
A WINE AND APPLE REDUCTION.

BEVERLY HILLS<span class='hidde-mobile'>: PRAWNS IN A SESAME <br /> AND CHINESE PEPPER SAUCE.</span>

CONTACT

ADDRESS

Carrera 5 # 71 A - 05,
Bogotá, Colombia.

HOURS

Monday to Saturday: 12 pm a 12 am
Sunday: Closed.

PHONE

+57 1 345 9992

EMAIL

reservas@restaurantearmadillo.com

RESERVATIONS

* Reservations on sunday via phone only

* More than 10 people please call us