Restaurants in Colombia
The restaurant dishes up regional classics such as corn empanadas and ajiaco, a hearty chicken-and-potato stew.
The sophisticated Caribbean fare draws a chic crowd. The best tables are upstairs and the mero comes with crema agria, something like a spice crème fraîche.
Chef Juan Felipe Camacho—who apprenticed at Spain’s Michelin-starred Arzak—dishes up Spanish-inflected Caribbean fare (think grilled shrimp with pico de gallo).
In this convivial spot with potted palms, a dapper six-man Cuban band is always stationed at the door. It's Cartagena's unofficial clubhouse, a place where dignitaries and journalists trade off-the-record jokes and women in expensive sandals pick at complicated salads.
The restaurant serves house-made pastas.
The local dish rondón, a coconut, yuca, and fish stew, is especially good here.
Traditional Caribbean cazuelas - spicy seafood stews - are served without fuss at a restaurant that deserves its reputation for having the most authentic food in town.
On the edge of town, this restaurant puts on all-afternoon feasts of grilled steak.
A nominally Italian restaurant (there's foccacia in the breadbasket), with refined South American dishes like cevice of corvina - a white-fleshed fish similar to sea bass - prepared with lime, hot peppers, and corn.