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Editorial composition with Renne’s mural in the background, a hand writing and an open notebook on a table.

From the table

Press & stories

Verifiable stories about the food, people and gatherings that take place around Renne.

Renne journal

Stories from the table

A growing journal of Renne news, conversations and media coverage, always distinguished by origin and supported by verifiable information.

2026

Renne’s Chocolúcuma served with illy coffee for Dulcemanía 2026.

Press

Cocina con Lala featured Renne in a Bogotá Dulcemanía 2026 dessert route

Published on 27 August, the reel covered three festival stops and featured Renne alongside Myriam Camhi and Le Morita.

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Carlos Renne Cure Lemaitre at Renne with wine bottles in the background.

Press

Buen Gusto spoke with Carlos Renne Cure Lemaitre about Colombia’s restaurant sector

The interview explored Renne’s beginnings, the human complexity of running a restaurant and the pressures facing a highly fragmented industry.

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Miguel Ángel Castillo Basto, Corporate Chef and founder of Renne Peruvian Bistro

Press

Miguel Ángel Castillo Basto at a Peruvian Dinner

Renne’s Corporate Chef and founder joined a culinary experience dedicated to the traditional flavours of Peru.

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2025

A close view of a Renne dish finished with edible flowers and fresh details.

Press

Daniel Pereira included Renne among five dining stops in Bogotá

The content creator brought together five restaurants in the city and described Renne’s approach as fresh and approachable.

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Renne’s Jarana Criolla served with a drink, potatoes, salad and several Peruvian preparations.

Press

Revista Diners recommended Renne among restaurants near Santa Ana

The round-up presented Renne as a contemporary Peruvian restaurant in Bogotá’s World Trade Center area.

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2024

A rice dish served on decorated tableware at Renne.

Press

Buen Gusto profiled Renne’s story and approach to hospitality

The magazine traced the restaurant’s beginnings, its founders’ work and a way of welcoming guests built around the pleasure of sharing a table.

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Seven dishes from Renne’s Peruvian tasting journey arranged on a table.

Press

Revista Diners featured Renne’s seven-course journey through Peruvian cuisine

Diners included Renne in a round-up of four dining experiences in Bogotá and presented the tasting menu created by Miguel Ángel Castillo Basto.

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2023

Cebichefest Renne served with plantain, avocado and toasted corn.

Press

Renne topped Bogotá’s most-voted list at Seviche Fest 2023

Revista Diners recommended Renne’s entry, and the festival’s official account placed the restaurant first among Bogotá’s five most-voted finalists.

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Renne stories and media coverage, clearly distinguished.

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