Goose & Beaver: how a bistro inside a hotel works
Gastronomy06/10/2026
Ganso & Castor does not behave like a hotel restaurant. It has a long table, an open counter, its own bakery, and a clientele that largely lives in the neighborhood and is not staying here.
That was the idea from the beginning: that the hotel's kitchen should be, first and foremost, a neighborhood kitchen.
The menu changes with the time of day
The day starts early with coffee and freshly made pastries, followed by brunch, lunch, dinner, high tea, and cocktails. There is no peak time or filler time: every time slot has its own proposal.
The coffee
Colombia produces some of the best coffee in the world and it would be strange not to take advantage of it. At Ganso & Castor, it is prepared to order, from early on, and it is one of the first things the neighborhood smells in the morning.
Room service: the same bistro, served upstairs
At OBRA, there is no separate room service menu. Room service is Ganso & Castor, served wherever you decide. Breakfast is ordered à la carte and brought up hot; the rest of the day works the same way.
The long table
Some come down for breakfast and end up staying all morning. The long table is not a decorative detail: it is the place where guests, neighbors, and people who came only for the coffee end up meeting. Quite a few hotel conversations start there.
You can also visit without being a guest
The bistro is open to the neighborhood. If you want to reserve a Tisch or ask about hours, write to us at reservas@obrahotels.com or via WhatsApp at +57 301 646 3962.
