Meet the chefs transforming El Poblado’s culinary scene
El Poblado is one of Medellín’s most vibrant and gastronomic neighborhoods: signature restaurants, experimental kitchens, specialty cafés, artisanal bakeries, and bars where every dish feels like it tells a story. Behind this culinary pulse are local chefs—a new generation of cooks blending paisa tradition, contemporary sensibility, and seasonal ingredients to create experiences that go beyond flavor. Their dishes evoke memory, identity, and emotion.
For travelers staying at 23 Hotel, right in the heart of Provenza, exploring this gastronomic scene becomes part of the journey. But what truly inspires the chefs shaping Medellín’s cuisine today? Where do their ideas come from? What are their roots? And how does the city influence their creations?
This article is an intimate, narrative-style interview with the voices, techniques, and passions of the chefs defining the taste of El Poblado.
El Poblado: a creative lab where food becomes culture
Medellín has undergone a deep transformation in recent years—not only urban, but cultural. Gastronomy has become one of its strongest languages, and El Poblado—especially Provenza and Manila—is now an epicenter where culinary creativity vibrates on every corner.
1. A neighborhood where worlds, techniques, and cultures blend
In El Poblado, traditional kitchens coexist with international influences, regenerative agriculture concepts, and chefs who reinterpret paisa identity with contemporary technique.
2. Climate and terrain inspire unique flavors
The Aburrá Valley offers fresh ingredients year-round:
- tropical fruits
- aromatic herbs
- origin coffee
- products from nearby mountains
This abundance is a constant muse for local chefs.
3. Medellín’s culinary community is collaborative
Many cooks inspire one another, share producers, support local farmers, and work together to raise the city’s gastronomic level.
4. Travelers seek experiences, not just plates
Dining in Medellín today is a sensory narrative: flavor, environment, history, design, and hospitality come together to create an emotional experience.
Conversations with local chefs: inspiration, technique & territory
In this journey we spoke with three chefs who embody the essence of the neighborhood: creativity, respect for ingredients, aesthetic sensitivity, and a deep connection to Medellín.
1. Chef “A”: reinterpreting paisa tradition
“My cooking is born from memories: my grandmother’s kitchen, the aromas of the wood stove, the beans simmering slowly. But I don’t want to replicate tradition; I want to translate it into a modern language.”
This chef—one of the most recognized in Provenza—combines ancestral flavors with modern techniques:
- fermentations
- deep cooking broths
- creative use of local ingredients
His inspiration comes from the territory: Antioquia, its mountains, and its stories.
What he says about El Poblado:
“Here diners are curious—they look for new experiences. That allows me to play, create, and take risks without losing the paisa soul.”
2. Chef “B”: plant-based cuisine + contemporary aesthetics
“Nature is my main inspiration. Medellín vibrates green, breathes green. I wanted my cuisine to carry that same energy.”
This chef leads a restaurant in Manila specializing in contemporary plant-based cuisine. His approach is minimalist, visual, and deeply sensory.
Sources of inspiration:
- lights and shadows of Provenza
- local markets like La Placita de Flórez
- tropical gardens
- rainy-season textures
His philosophy:
“I’m not trying to imitate meat or create substitutes. I want a carrot to shine at its fullest expression.”
3. Chef “C”: global fusion with Colombian roots
“I traveled through Mexico, Peru, Japan, and Korea. But I always knew I wanted to return to Medellín. My cooking is a map, but my point of origin is Colombia.”
This chef blends Asian techniques with Colombian ingredients, creating dishes that surprise with texture, aroma, and presentation.
Examples of his creativity:
- local catch tataki with uchuva
- ramen with Antioquian corn
- hogao dumplings
- coconut curry with green plantain
On El Poblado’s influence:
“People live the neighborhood: they walk, taste, recommend. The energy pushes you to reinvent yourself, to never stand still.”
Common elements inspiring El Poblado’s chefs
After speaking with several cooks, we found a clear thread connecting them:
1. Local ingredients
Fruits, vegetables, and herbs that only grow in a tropical mountain climate.
2. The neighborhood’s aesthetic
Lush vegetation, contemporary architecture, warm light.
3. Provenza’s energy
Creative, young, multicultural, constantly moving.
4. Paisa memory
Childhood flavors reimagined with modern technique.
5. Nature
Colors, textures, and climate directly inspire plate composition.
Gastronomy as an art form
In El Poblado, eating is not just nourishment:
it is contemplation,
feeling,
remembering,
photographing,
and sharing.
That’s why many restaurants pay attention to every detail: handcrafted tableware, soft lighting, tropical interior design, signature cocktails, and curated music.
It’s a complete experience.
FAQs
Where are the best restaurants to try cuisine inspired by the territory?
In Provenza and Manila, just minutes from 23 Hotel, you’ll find signature restaurants based on local ingredients, modern techniques, and culinary storytelling.
What types of cuisine are most common in El Poblado?
- signature cuisine
- contemporary plant-based
- global fusion with Colombian identity
- reinterpretations of paisa tradition
- signature cocktail bars with gastronomic focus
Is it necessary to make a reservation?
Yes. Most high-demand restaurants in Provenza require reservations, especially on Friday and Saturday nights.
Do chefs use local products?
Most do. They support regional producers, sustainable agriculture, and practices that highlight the natural flavor of the territory.
The gastronomy of El Poblado is a dialogue
A dialogue between tradition and modernity, memory and creativity, territory and the world. Local chefs are artists interpreting the city through flavor—its mountains, its climate, its tropical energy, and its warm culture.
And if you want to experience this from a place where design, nature, and hospitality blend with Provenza’s vibrant essence, 23 Hotel is the perfect starting point.
After exploring the neighborhood’s culinary scene, nothing beats ending the day at Rooftop del Sol, a space that shares the same philosophy as the chefs interviewed: beauty, flavor, and emotion.
Book your stay and let yourself be carried away by the cuisine transforming Medellín.
