Menu to Taste

Celele

Colombian-Caribbean · Cartagena · Chef Jaime Rodriguez

Groundbreaking Colombian-Caribbean fusion restaurant in Cartagena's vibrant Getsemani neighborhood. Chef Jaime Rodriguez spent years exploring the Caribbean coast of Colombia, meeting Indigenous people, discovering new flavors and documenting recipes in danger of being lost through Proyecto Caribe Lab. Ranked #48 on the World's 50 Best Restaurants 2025 and #5 on Latin America's 50 Best, with the Sustainable Restaurant Award 2025. Around 90% of products come from the Caribbean region, with 70% from wild harvests.

Calle del Espiritu Santo, Cra. 10c #29-200, Getsemani, Cartagena, Cartagena

  • Sustainable Restaurant Award
  • #5 Latin America's 50 Best 2025
  • #48 World's 50 Best Restaurants 2025

Menu

Dishes

  • Buñuelos de Orejero (65000) — Orejero fritters with duck confit accompanied by smoked duck tartare, moringa mayonnaise, pickled green papaya and orejero hoisin.
  • Celele de Cerdo (96800) — Confited pork terrine with paso banana purée, preserved sweet peppers, Caribbean beans, creole cabbage and pork broth. The restaurant's
  • Ensalada de Flores Caribeñas (75000) — Caribbean flower salad with pickled cashew fruit, cashew cream, toasted cashew, fresh greens from Granitos de Paz and emperor's scepter flower vinaigrette with passionflowers.
  • Sorbete de Coco y Flor de Amor (40000) — Coconut and love flower sorbet with fermented gooseberries, wine marshmallow with gooseberries and pomelo.
  • Bizcocho de Hoja de Yuca y Mambe (40000) — Yuca leaf and mambe cake, tiramisú-style, with mascarpone cream and hibiscus leaf sorbet.
  • Cremoso de Chocolate de la Sierra Nevada de Santa Marta (40000) — Creamy chocolate from Sierra Nevada de Santa Marta with white chocolate ganache, tropical dry forest crumble (guáimaro, carob and cariaco corn) with borojó gel and sorbet.
  • Cornucopia
  • Salpicón de Pescado Gratinado (77000) — Gratinéed fish salpicón with yam and coconut béchamel, Momposino cheese, costeño cheese crumble, accompanied by garlic casabe.
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  • Facebook (4.2)

Cocktails

  • Vereda Tropical (60000) — Ron La Hechicera, Enate Rosado wine, costeña plum leaf syrup, lactofermented plums. Herbal and refreshing.
  • Dorado del Caribe (91000) — Whisky Blue Label macerated in palm wine, Montes de María turmeric, mamey, costeña plum. Fruity and refreshing.
  • Limonada de Coco (20000) — Coconut lemonade.
  • Agua de Coco (16000) — Fresh coconut water.

Tasting Menu

  • Colombian Terroir Tasting (380000) — Multi-course Colombian coastal terroir tasting — Chef Jaime Rodríguez, Getsemaní

The Experience

A relaxed room in a historic setting. The meal is structured around à la carte dining.

  • Atmosphere: Relaxed
  • Format: À la carte
  • Setting: Historic

Phone: +57 301 742 0389

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