At 23 Hotel, we believe that the true essence of hospitality lies in connection. Beyond offering a luxurious and designer space, we are committed to providing an authentic experience rooted in the richness of Medellín and its surroundings. For responsible foodies and ethical travelers . Every dish we serve, every ingredient we select, is a story of collaboration, tradition, and a deep respect for the land and its people.

We invite you to discover the unsung heroes behind our cuisine: the local producers and community who, with their passion and dedication, create a genuine and memorable culinary experience at 23 Hotel.

1. Freshness from the Antioquia Wholesale Center: From the Field to Your Plate in Hours

The basis of our gastronomic proposal is the unmatched freshness of our ingredients. Every morning before dawn, our team of chefs and caterers head to the Wholesale Central of Antioquia. This vibrant epicenter of local commerce is where farmers from across the department bring their carefully harvested produce.

• Open positions from 2 AM:The wholesaler’s activity begins at dawn, ensuring that the products arrive in Medellín at their peak freshness.
  
  
• Direct Selection:Our team has the privilege of directly selecting fruits, vegetables, and greens that were picked just hours before. This means that what you see on your plate at 23 Hotel is the result of an almost instantaneous journey.from the field to your table (wander-lush.org).
  
  
• Quality and Seasonality:This direct connection allows us to guarantee the highest quality and take advantage of the seasonality of our products, ensuring intense and authentic flavors that only freshness can provide.

This process ensures that every bite at 23 Hotel is an explosion of flavor and a testament to Antioquia’s agricultural wealth.

2. Support for Rural Microproducers: Stories of Tradition and Flavor

Our philosophy of local connection extends to an unwavering commitment to the rural microproducers. We understand that supporting these small farmers and artisans not only enriches our culinary offerings but also strengthens the social and economic fabric of the department’s communities.

We work directly with families that produce:

• Handmade Pan:Obtained from sugarcane grown and traditionally processed in eastern Antioquia, this panela is not just a sweetener; it’s a versatile ingredient that adds depth and unique nuances to our desserts and beverages.
  
  
• Pure Honey:Sourced from beekeepers who raise their bees in natural environments, offering honey with flavor profiles that vary with the region’s blooms.
  
  
• Hand-Harvested Aromatic Herbs:From the freshest basil to the most fragrant rosemary and the most vibrant mint, these herbs are cultivated using traditional methods and add an unparalleled character to our dishes and cocktails.

Each ingredient is chosen not only for its exceptional flavor, but by the tradition that embodies and the history of producing families who cultivate it with love and dedication. At 23 Hotel, every bite is a bridge to these authentic stories.

3. Conscious Cooking with Local Ingredients: Innovation and Sustainability in Every Dish

In our restaurant,Cala Roca, the local cuisineis the cornerstone of our identity. This means that our chefs design menus around thelocal availability and seasonalityof the products.

• Rotating Menus:Our dishes are not static;rotate according to the season, which allows us to always offer the freshest ingredients at their best. This philosophy stimulates the creativity of our chefs, who adapt to the richness that the land offers in each cycle.
  
  
• Waste Reduction:By working with local ingredients and in tune with the harvests, we drastically reduce thefood wasteThis conscious approach aligns with successful models of sustainability in global gastronomy, such as restaurants that utilize every part of a sustainable fish, from its flesh to its head and skeleton for broths and sauces (wwf.org.co).
  
  
• Strengthening the Community Economy:By buying locally, we not only guarantee freshness, but alsoWe strengthen the economy of nearby communities, creating a virtuous cycle of mutual support and sustainable development.

At Cala Roca, each dish is a declaration of principles: a fusion of flavor, creativity, and a deep respect for the environment.

4. Behind the Table Experiences: Connecting with the Earth and its Guardians

At 23 Hotel, gastronomy is a gateway to local culture. We go beyond a simple menu, transforming the culinary experience into asensory connection with the earth and its guardians.

• Workshops and Talks with Producers:We regularly organizeExclusive workshops and talks for our guests with local producersYou will be able to meet up closecoffee growersthat will tell you about the journey of their grain from the plant to your cup,beekeepersthat will reveal the secrets of honey, orpeasantswho will share their ancestral knowledge about farming.
  
  
• Stories that Nourish:More than tasting an ingredient, we invite you to hear its story. We share stories from iconic places likeGuatapé, with its vibrant colors and diverse agriculture, orSaint Helena, the birthplace of silleteros and their flowers. These stories enrich your perception, adding a cultural and emotional context to every bite.
  
  
• Amplified Sensoriality:These direct interactions with producers allow you to connect sensorially with the origin of the food, understanding the effort and passion behind each ingredient, and transforming your culinary experience into an educational and moving journey.

5. Social and Environmental Commitment: Beyond Proximity

Our local supplier selection strategy is part of a broader commitment to social and environmental responsibility .It is a holistic approach that seeks to generate a positive impact on all facets of our operations.

• Planning to Avoid Surpluses:We work closely with our suppliers to implement an intelligent inventory planning that allows us to optimize purchases and avoid surpluses. This minimizes food waste and ensures that resources are used as efficiently as possible.
  
  
• Training and Conservation of Techniques:On this path of sustainability, we share training and knowledge with producing communities. Our team collaborates on implementing the best agricultural practices, preserving ancestral cultivation and processing techniques, and promoting crop diversification.
  
  
• Reinvestment in Rural Projects:Our commitment is also materialized in there investment in rural projects that directly benefit our suppliers’ communities. This may include supporting infrastructure, education, or sustainable development initiatives on their farms or in their villages.

This comprehensive approach ensures that every dollar spent at 23 Hotel contributes to a virtuous cycle of local development and environmental conservation.

Benefits of This Local Connection Strategy

Our deep connection with producers and the community translates into significant benefits for guests and the environment:

At 23 Hotel, each dish not only nourishes the body: it connects with human stories of effort and passion, and with the richness of the Paisa land. Eating here is much more than a simple transaction; it’s act of social responsibility and a cultural discovery It‘s an invitation to enjoy gastronomy with awareness and an authentic flavor that stays with you long after you’ve finished your meal.