Four textures of chocolate made with Venezuelan cacao
1ra Av. con 3ra Transversal de Los Palos Grandes, Caracas
+58 212 284 3655
Chief reason to visit: Chef Carlos García trained at Spanish restaurants El Bulli and El Celler de Can Roca, so it’s no surprise his cooking is among the best in Venezuela. He uses this experience to give his own unique interpretations on local classics such as pabellón, a rice and bean dish.
A few words on the chef: After his stints working in Europe, García returned to Venezuela and eventually became chef at Malabar restaurant, where he earned a reputation for his creative international cuisine. He opened Alto in 2007.
Local treasures: García works directly with local producers and is particularly obsessed with cacao – a source of national pride for Venezuelans. He works the ingredient into everything from starters to desserts, with dishes such as dogfish in sweet chilli sauce with mango salad.
Typical dishes: Dogfish empanada; arepas (local flatbreads) with ribs in black sauce; tenderloin with cassava and coffee.
What’s in the name? Even though some might think the name Alto (‘tall’ in Spanish) refers to the vertically well-endowed chef, in fact it was named thus because of the restaurant’s two different dining levels.
Images: Liliana Martínez, Deines Rojas, Alejandro Barrios, Aurelio Tosta