Showing up at Etro Rooftop for the first time and facing the full menu can feel a little overwhelming: there are more than twenty signature and classic cocktails, a wide selection of wines and champagnes, and a food menu split into small, medium, and large plates. This guide exists to answer the most common question before you even sit down: what should I order?
Signature cocktails: where to start
Etro’s bar has five signature cocktails that work as the best introduction to its style of mixology. You can check the full breakdown in the 5 must-try signature cocktails, but here’s a quick summary depending on what you’re after:
- Esfumado ($38,000 COP): aged rum, Frangelico, tamarind syrup, and orange peel. Great if you like a cocktail with body but not too much sweetness.
- Silencio ($38,000 COP): vodka infused with coconut oil, thyme syrup, and soda. The lightest and most refreshing option on the signature menu.
- Sabroso ($45,000 COP): red wine reduction with berries, vodka, and tonic. A balance between fruity and herbal.
- Niebla ($60,000 COP): Ojo de Tigre mezcal from 8-year-old espadín agave, pennyroyal syrup, and mandarin lemon. The most intense and smoky of the five, built for anyone already familiar with mezcal.
- Revelación Rubí ($45,000 COP): bourbon with rye notes, corozo syrup, and pineapple extract. Sweet and fruity, a good entry point if you’re not a fan of very dry drinks.
If you prefer something classic
The menu also has all the usual favorites, each prepared with the same attention to detail: Aperol Spritz ($48,000 COP), Negroni and Negroni Sbagliato ($45,000 COP each), Old Fashioned ($50,000 COP), Dry Martini ($45,000 COP), Margarita ($45,000 COP), Mojito ($45,000 COP), Moscow Mule ($45,000 COP), Paloma ($50,000 COP), Boulevardier ($56,000 COP), Penicillin ($60,000 COP), and Mezcalita ($61,000 COP). If it’s your first time at Etro and you’d rather not gamble on something new, a Negroni or an Old Fashioned are safe bets that still set the right tone for the rest of the menu.
What to order depending on the time of day
The ideal order changes depending on the hour. At midday, with direct light and a slower pace, lighter cocktails like the Silencio or an Aperol Spritz work best. At sunset, as the sky starts shifting color, the Niebla or a Boulevardier pair well with that more contemplative moment. By nighttime, with the bar in full swing and the music going, fuller-bodied cocktails like the Old Fashioned or the Mezcalita fit the atmosphere better.
Sharing plates: the logic behind the menu
Etro’s food is built specifically for sharing at the center of the table, not for ordering one dish per person. You can check the full breakdown in the dishes built for sharing, but as a starting point, these are the most ordered:
- Sweet Potato and Shredded Pork Rib Croquettes ($49,000 COP, 7 pieces): with uchuva pepper sauce and mushroom aioli.
- Tuna Tartar ($45,000 COP): with coconut and sweet mango sauce and toasted sesame.
- Fish Ceviche ($65,000 COP): in leche de tigre with spicy watermelon gazpacho.
- Corn Tentacles ($45,000 COP, 6 pieces): sweet corn with chipotle chili aioli.
For a group of four, a classic combination is starting with two small plates, following with one or two medium plates like the Pork Belly Bao ($55,000 COP, 3 pieces) or the Beef Tostada ($68,000 COP), and closing with a large plate to share if the group is hungry enough.
If you’re after something heartier
Etro’s large plates are built for anyone wanting a fuller dinner experience, not just snacks. The Grilled Rib Eye ($275,000 COP) is the menu’s premium option, made with certified Angus beef. The Pork Ribs ($95,000 COP) and the Catch of the Day ($112,900 COP) are more accessible alternatives that are just as filling. The Etro Burger ($65,000 COP) is the most casual option, with imported beef and french fries.
Vegetarian and lighter options
Not everything on the menu revolves around meat. The Roasted Cauliflower ($43,000 COP), with brown butter and cabutia squash purée, is one of the most recommended dishes for anyone looking for something vegetarian without sacrificing flavor. The Baby Gem Lettuce Salad ($62,000 COP), though it includes roasted chicken, can be requested without animal protein on request.
To close: desserts and digestifs
All three desserts on the menu sit around $35,000 COP: the Coconut Rice Pudding, the Double Chocolate Cookie (with coffee toffee and rum gel), and the Chocolate Cake with vanilla ice cream. To go with it, an Amaretto Disaronno or a Licor 43 work well as a closer for the night, both available by the glass.
Basic pairing: what goes with what
If you’d rather think of your order as a full pairing instead of picking cocktails and dishes separately, some combinations work especially well. The Silencio, more citrusy and herbal, pairs well with the Fish Ceviche, since both share fresh notes that don’t compete with each other. The Niebla, with its smoky character, works better with pork preparations like the Pork Belly Bao or the Pork Ribs, where the mezcal’s smoke reinforces the flavor of the braised meat. For anyone ordering the Grilled Rib Eye, an Old Fashioned or a Boulevardier make a classic pairing, since both have enough body to hold up against a premium cut.
What to order on your first visit
For anyone visiting Etro for the first time who doesn’t want to spend the whole night deciding, a simple route is: start with a soft signature cocktail like the Silencio or the Sabroso, order two small plates to share between two people (the Tuna Tartar and the Sweet Potato Croquettes are a safe combination), and save the medium or large plate for a second round if appetite allows. This sequence gives you enough time to enjoy the view without feeling like you have to decide everything at once.
Frequently asked questions
What’s the most ordered cocktail at Etro Rooftop?
The Niebla and the Esfumado tend to be the most requested among the signature cocktails, while the Negroni leads among the classics.
Are the dishes individual or for sharing?
Most of the food menu is designed for sharing at the center of the table, especially the small and medium plates.
How much does it cost to eat and drink on average per person?
It depends on the order, but a typical plan with one cocktail, one sharing plate, and one dessert usually runs between $120,000 and $180,000 COP per person.
Do you have a special menu for large groups?
Yes, the sharing-plates format makes it easy to organize an order for groups of six or more, and the team can suggest combinations based on group size.
Can I order something that’s not on the menu?
The bar can adjust some cocktails based on preference (less sweet, alcohol-free, with a different base spirit), though the kitchen dishes follow the set menu.
With this guide in hand, the question of what to order at Etro should be settled before the server even arrives.
Book your table at Etro Rooftop and build your own combination of cocktails and sharing plates.
