Best restaurants and what to eat
Colombia
Cartagena’s cuisine is a vivid expression of Colombia’s Caribbean coast, where Afro-Caribbean, Indigenous, and Spanish influences meet the sea. Expect abundant seafood, coconut, plantain, rice, and fried street foods, along with bright tropical sweets and drinks that suit the city’s hot, humid climate.
A coastal staple of rice slowly cooked with coconut milk, sometimes finished in a caramelized "titoté" style for a deeper, nutty flavor. Fragrant, slightly sweet, and rich without being heavy, it is the classic companion to fried fish and seafood.
Salt-cured dried fish with a concentrated, savory flavor that reflects the region’s long Caribbean fishing traditions. Rehydrated or fried, it brings a firm, flaky texture and pairs naturally with coconut rice, yuca, and patacones.
A beloved local fish served fresh, often fried whole until the skin turns crisp and the flesh stays juicy. In Cartagena it is a simple but essential seaside specialty, usually accompanied by lime, rice, salad, and plantains.
Sea bass from the Caribbean coast, prized for its clean flavor and tender, pearly flesh. It is commonly grilled, fried, or stewed, and its mild taste makes it ideal with spicy ají, coconut sauces, or citrus.
Red snapper is one of Cartagena’s signature catches, celebrated for its firm texture and sweet, delicate flavor. Often served whole and fried, it is a festive dish that shows off the city’s close relationship with the sea.
Caribbean shrimp are used in simple sautés, rice dishes, and rich coastal sauces. Sweet, briny, and springy in texture, they are often paired with garlic, coconut, or tomato-based seasonings.
A traditional Afro-Colombian cane spirit from Colombia’s Pacific coast that has become part of broader coastal culinary culture. It is earthy, strong, and often sipped in small amounts or used in celebratory herbal infusions.
A Cartagena-style sugarcane-based liqueur, usually blended with spices, milk, and local flavorings for a creamy, warming profile. It is commonly served chilled or over ice as a festive coastal aperitif.
Fresh sugarcane juice that may be lightly fermented in local tradition, yielding a sweet, grassy, refreshing drink. In Cartagena it is enjoyed cold, especially in the heat of the afternoon.
A traditional fermented beverage made from grains or fruit in various Colombian regional forms. Around Cartagena it appears in folkloric and popular settings as a rustic, lightly alcoholic drink with cultural roots.
A light, cold beer style strongly associated with the Caribbean coast and Cartagena’s beachside drinking culture. Crisp and refreshing, it is served icy cold with fried snacks, seafood, and street food.
Although produced in Colombia more broadly, it is widely consumed in Cartagena as the classic rum for coastal celebrations. Smooth, oaky, and caramel-tinged, it is usually served neat, on ice, or in tropical cocktails.
A signature Cartagena beef dish cooked slowly in a dark sauce of panela, spices, and aromatics until the meat turns glossy, tender, and deeply savory-sweet. It is one of the city’s most celebrated festive preparations.
A comforting coastal soup of yam and salty cheese, seasoned with onion and sour notes that give it a distinctive, earthy richness. Creamy yet light, it is a staple of Cartagena and neighboring Caribbean kitchens.
A classic coconut rice dish whose gentle sweetness and toasted undertones make it the natural base for seafood and fried fish. In Cartagena it is one of the most recognizable side dishes of the coast.
Whole fried fish, usually a Caribbean catch, cooked until the skin is crisp and the flesh remains moist and flaky. Served with lime, rice, patacones, and salad, it is the emblematic seaside meal of Cartagena.
A rich seafood casserole or stew made with shrimp, crab, fish, and other coastal catches in a creamy, aromatic sauce. Luxurious and deeply oceanic, it is a favorite in restaurants and celebratory meals.
A Cartagena rice dish cooked with mixed seafood, sofrito, and coastal seasonings for a savory, briny, one-pan meal. The grains absorb the flavor of the sea while remaining separate and fragrant.