Testimonial: A Gastronomic Journey in Colombia
I do not know about you—perhaps it is my overly French side—but eating well is, to me, an essential part of travelling. A good trip without culinary discovery, without that sense of wonder on the palate, does not feel entirely complete…
For Hélène and Benjamin, both chefs in Tours, this mattered especially. As they were planning to run a restaurant-catering business, they wanted to draw inspiration for their culinary creations during their journey through Colombia with Célestine. And they were far from disappointed. Hear it from them.
Colombie Célestine: What image did you have of Colombian cuisine before coming?
Hélène and Benjamin: Before leaving, we expected to find plenty of fruit as basic ingredients and a lot of fried food in the preparations. We had not imagined discovering a cuisine that was so refined, so deeply rooted in heritage, and so diverse. Like many of you, we had even prepared ourselves to eat mostly street food—and to brace ourselves against traveller’s stomach!.
C.C. : What new flavours did you discover in Colombia?
H & B: The variety of fruit in Colombia is incredible. To name just a few, we discovered curuba, which is somewhat similar to passion fruit, guanábana, an extraordinary antioxidant, as well as pear guava, lulo, and tree tomato. Every breakfast was an explosion of tangy flavours!
Quite unexpectedly, Colombians are also fond of cheese breads, such as pan de bono and buñuelo. Corn flour, yam flour, or even beet flour lend a very distinctive note to many preparations.
And finally, fish on the Caribbean coast is especially well prepared, with delightful sweet-and-savoury contrasts between the tender flesh and the coconut rice.
C.C: How did Colombie Célestine help you immerse yourselves in the world of Colombian gastronomy?
H & B: We simply let ourselves be guided! In almost every hotel where we stayed, the restaurant was highly regarded. Colombie Célestine had clearly selected each place with the utmost care!
We also particularly appreciated the organisation of a private coffee tour. We learned to recognise the nuances of exceptional coffees in blind tastings—the difference between a honey process, a washed coffee, or a 360 aroma profile. We were able to ask all our questions and enjoy ourselves at the same time!.
C.C : Which Colombian dish should one absolutely try? What was your gastronomic favourite?
H & B: Our favourite was soupe carthaginoise, the Cartagena-style soup. It is a traditional onion soup reimagined in a Caribbean way. The result of a culinary blending of European, African, and Indigenous cultures, the Cartagena version is made with mild local onions, caramelised in coconut oil, and enhanced with spices that are very popular in Colombia: coriander and cumin. It is crowned with breads and regional cheeses, such as cheese from the Montes de María. It is a surprising sensory journey into Colombia’s memory!
C.C: Why should one come to Colombia for a gastronomic journey?
H & B: We recommend Colombia for the great variety of its cuisine, but also for its excellent value for money. We spent around 15 euros per person per meal for daily bistronomic discoveries, all in charming settings. We were particularly amazed by the quality of service in the restaurants. Colombians take wonderful care of their guests, and that makes all the difference.
C.C. : Could you recommend a restaurant in Colombia?
H & B: We warmly recommend Doña Lola’s bistro in Cartagena de Indias. In addition to offering refined seafood cuisine, they even organised a surprise for Hélène’s birthday on their own initiative, with a beautifully decorated table.
C.C : Would you like to come back?
H & B: Yes! We ran out of time, and we would love to discover Bogotá, to see how the capital stands up to Medellín on the gastronomic scene!
C.C. : You are absolutely right! Between the unusual cuisine of the Amazon and Bogotá’s vibrant and fast-evolving culinary scene, we still have so much more to show you. A thousand thanks for your trust, Hélène and Benjamin! We did not have time to talk about everything—we forgot the rum—but we will try to come back to it soon in another blog article, and perhaps even offer a few recipes to our travellers as a gift !
Claire, December 2025.
If you too would like to embark on a sensory journey through Colombia, contact us here!