Best restaurants and what to eat
Colombie
Santa Marta’s cuisine reflects Colombia’s Caribbean coast, with strong Indigenous, Afro-Caribbean, and coastal influences. Expect abundant fish, shellfish, coconut, cassava, plantains, and tropical fruit, often served in bright, lightly spiced preparations that highlight the freshness of the sea and the heat of the tropics.
A crisp, golden corn arepa split and filled with a fried egg, creating a shattering shell and a rich, savory center. It is one of the most iconic street foods of Colombia’s Caribbean coast and is best eaten hot with a little ají.
A smooth, compact corn and cassava dough wrapped and steamed until tender, with a mild, comforting flavor. In Santa Marta it often accompanies fish, seafood, and sauces, acting as a soft, satisfying starch.
A thin, crisp cassava flatbread inherited from Indigenous Caribbean traditions. Dry, lightly nutty, and very shelf-stable, it pairs beautifully with fish stews, cheese, or coconut-based dishes.
Twice-fried green plantain rounds that are crunchy outside and pleasantly starchy within. In coastal Santa Marta, they are a beloved side for seafood, especially with garlic sauce, lime, or fresh ceviche.
A dense coconut sweet made with grated coconut, sugar, and often a touch of milk or syrup. It is deeply tied to the Caribbean coast, offering a chewy texture and toasted, caramel-like coconut flavor.
A rich cassava cake flavored with coconut, cheese, and sometimes anise, then baked until golden. Sweet-salty and moist, it is a classic coastal dessert with a rustic, homey character.
Fresh sugarcane juice is a classic tropical refreshment, served chilled and sometimes lightly fermented in local variations. In Santa Marta, it is prized for its clean sweetness and thirst-quenching character in the coastal heat.
A simple, restorative drink made by dissolving unrefined cane sugar in water, often served hot or cooled with lime. It is a humble Colombian staple that reflects the region’s cane-growing traditions.
A colorful shaved-ice drink-dessert layered with tropical fruit, syrups, condensed milk, and sometimes cream. In the Caribbean setting it becomes a festive, cooling treat with vivid fruit aromas and plenty of texture.
A tangy fruit drink centered on corozo, whose berry-like tartness and deep color make it especially refreshing. It is usually sweetened lightly and served ice-cold, with a distinctly coastal profile.
A creamy blend of lime and coconut that captures the coast’s favorite flavors in one glass. Silky, tart, and refreshing, it is often served with seafood meals in Santa Marta.
A sweet-tart tamarind beverage with a lively acidity and a dark amber color. It is a classic Caribbean cooler, especially appealing with fried foods and spicy dishes.
A hallmark of Colombia’s Caribbean coast, this rice is cooked with coconut milk, often turning subtly sweet and deeply aromatic. It is commonly served with fried fish, creating a classic Santa Marta seaside plate.
Whole fried fish is one of the region’s defining dishes, with crisp skin and juicy flesh seasoned simply to preserve freshness. It is usually served with patacones, coconut rice, and lime.
A coastal shrimp ceviche marinated in citrus, onion, and herbs, balancing sweetness, acidity, and a briny snap. In Santa Marta it is a beachside favorite, often eaten chilled with crackers or patacones.
A rich seafood casserole or soup made with coconut milk, cream, herbs, and a mix of shellfish and fish. It is indulgent, fragrant, and strongly associated with Caribbean coastal dining.
A hearty fish stew with cassava, plantain, yam, and regional seasoning, cooked until the broth is deeply flavorful. It is both nourishing and festive, often prepared for family gatherings.
Fried mojarra is served whole, with a crisp exterior and tender white meat inside. It is one of Santa Marta’s most reliable coastal meals, typically paired with coconut rice and salad.
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