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Celele

Cartagena

Colombian-Caribbean fusion with sustainability at its core

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, now with Chef Rodríguez only.

What will I eat? The a la carte 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. Expect dishes such as Caribbean flower salad with pickled cashews, cashew cream, toasted cashews, fresh greens and a vinaigrette made with torch ginger and passion flowers; 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 coconut and ylang ylang sorbet, or try the seasonal offering.

Seriously sustainable: Celele was named the winner of the Sustainable Restaurant Award 2025, as part of The World's 50 Best Restaurants, with the judges recognising the team's commitment to native regional ingredients and partnerships with local communities, as well as its ethical sourcing.

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