It was a Thursday night at Sky 15, the new rooftop bar at the Hilton Bogota. A group of dark-suited-but-hip business types were gathered beneath the starry skies, sipping on cocktails and chatting, while a DJ spun pulse-pumping beats.
What's interesting about this scene is that, even with Bogota's impressive skyline, soaring mountains and sophisticated hotels, this is one of a very few properties in the city with a rooftop bar.
Offerings such as the rooftop bar are part of a strategy that the Hilton Bogota is using to better compete in the city's booming luxury hotel segment.
Providing "inspirational moments" is a key to the property's success, according to Cedric Nubul, the hotel's general manager since 2017.
"Our biggest selling points are the location, the brand and the experience," he said. "We're all passionate about creating a unique experience for guests."
Located in the city's financial district, the Hilton Bogota is a well-appointed property with handsome, contemporary decor that stacks up favorably against any upscale property in the city. And now, a series of developments will provide an array of new activities, experiences and accommodation options.
The result, according to Nubul, will be a more immersive hotel experience that will appeal to both business and leisure travelers.
Case in point: Sky 15, which debuted last year. The addition is a welcome complement to the property's existing food and beverage venues, including Devocion Cafe, which specializes in high-end Colombian coffee; La Ventana, a restaurant that blends Colombian and international flavors; and Levels Bar, a casual-but-stylish bar that overlooks the pool.
The flavor of hospitality
Culinary delights are a crucial component of the hotel's quest to differentiate itself. And executive chef Nicolas Piatti, who hails from Argentina and has worked at the Four Seasons in Costa Rica, has more gastronomic excitement in store.
Early next year, Piatti will publish his first cookbook/memoir, La Tierra de los Platos ("The Land of the Dishes"), an homage to South American culinary traditions as well as those of his family.
To celebrate the book's release, the Hilton Bogota will debut a new culinary experience, featuring a tour led by Piatti to La Petite Alsace, a farm in the nearby town of Guasca where the hotel sources its goat cheese. After a day at the farm where participants can even milk a goat, if they so desire, the tour culminates with a seven-course meal at the hotel's chef's table, with wine pairing and cuisine flavored by pre-Hispanic ingredients. Guests also receive a signed copy of the book.
"This is one more opportunity to learn by firsthand experience, and to understand the processes of raising livestock and harvesting, as well as the positive impact that we can generate for future generations if we cook and eat with a conscience," said Piatti.
Other changes are in the works at the Hilton Bogota. This year, the executive lounge will move to a more scenic spot on the 14th floor, while the existing venue will become additional meeting space. The hotel also plans to create a new herb garden that can be used for private and group culinary experiences.
Rates start at the Hilton Bogota start at about $110.