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Celele

Cartagena

Groundbreaking Colombian-Caribbean fusion

On the Pass

Jaime Rodríguez Camacho

Meet the chef: Chef Jaime Rodríguez spent years exploring the Caribbean coast of Colombia with former restaurant partner Sebastián Pinzón, meeting Indigenous people, discovering new flavours and ingredients and documenting recipes that were in danger of being lost. This research project, called Proyecto Caribe Lab, continues to inform the restaurant’s concept today.

What’s the experience? Diners can choose from the à la carte menu, but for the full experience, a 10-course tasting menu explores everything the Caribbean coast has to offer, accompanied by thoughtful drinks flights of regional craft beers, cocktails made with Colombian fruits, fermented spirits and wines.

What will I eat? The à la carte offers meat, fish and vegetarian options. Expect dishes such as Caribbean flower salad with pickled cashews and gulupa dressing; squid and mussels with a mussel broth reduction and plantain dumplings; the signature Celele de Cerdo of confit pork terrine, preserved sweet peppers, Caribbean beans, cabbage and pork broth; or fish salpicón, with yam and coconut bechamel and local cheese crumble.

For dessert: Opt for the chocolate dish, served with a tropical dry forest crumble and borojó gel (a sweet-tart fruit), or the yuca leaf cake, with hibiscus leaf sorbet.

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