Madre
Madre operates inside a converted emerald-trading passage in La Candelaria, Bogotá's colonial centre, behind a door a guard has to open, with an open kitchen built around a traditional wood oven that diners can watch pizzas come out of. Its pizza list runs from a Serrano ham and buffalo mozzarella pie to one with Spanish chorizo, thyme and garlic, but no source found names an individual pizzaiolo or a specific dough process.
Why it is here
Madre operates inside a converted emerald-trading passage in La Candelaria, Bogotá's colonial centre, behind a door a guard has to open, with an open kitchen built around a traditional wood oven that diners can watch pizzas come out of. Its pizza list runs from a Serrano ham and buffalo mozzarella pie to one with Spanish chorizo, thyme and garlic, but no source found names an individual pizzaiolo or a specific dough process.
What to order
María Antonia (jamón serrano, mozzarella de búfala, tomate, rúgula y parmesano)