DISCOVER MINI-MAL: COLOMBIAN CUISINE THAT SURPRISES2019-08-29T22:56:52+02:00

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DISCOVER MINI-MAL: COLOMBIAN CUISINE THAT SURPRISES

It is a project that investigates the contemporary Colombian identity, which promotes the valuation of our biological wealth and the appreciation of our cultural heritage through research and creativity in cooking.

Our cuisine has always been closely linked to the diversity of the Colombian territory. In this sense, since its creation, it has sought to promote the local economy through direct and fair payment to local producers of quality food, but above all through the visibility of the same producer. We have understood the creative gastronomic exercise as the way to revalue of our territory products and the culinary tradition. We try to arouse curiosity in the public about the origin and how is food preparation. We are convinced that a well thought diet, in turn generates a new consumption ethic more responsible and aware of the implications on the world.

The restaurant opened in 2001 in an architectural conservation house in the traditional Chapinero Alto neighborhood. The house was renovated and adequate among all those who would be project partners; this effort of the multidisciplinary team led by Eduardo Martínez, agronomist, executive chef; Manuel Romero, plastic artist, in charge of design, adaptation and ambience; Ángela Martínez, pastry chef, and Germán Martínez, publicist and the shop design inspirer and Antonuela Ariza, a plastic artist, who would arrive shortly after to join the kitchen. It turned out to be a place full of daily and simple elements that encourage the exploration of our gastronomic potential through research about the use of native ingredients from different Colombia areas.

The menu includes ingredients from different areas of the country, from the Caribbean to the Amazon, mostly cultivated, produced or manufactured by farmers and rural communities from whom they buy without intermediaries. This results in surprise for most diners; some remember their land, others discover a new flavor, many others, although reluctant at the beginning, leave with a totally different idea of Colombia’s wealth.

On the menu there are Amazonian fruit juices, araza, copoasu, camucamu; Andean fruits, pomegranate, feijoa, gulupa; there are Amazonian peppers, Waiya del Pira Parana, Yuquitania del Vaupes, black chilli from Leticia and La Chorrera; Atta laevigata and Myrmelachista schumanni; Andean root crops and potatoes native to the National University’s Potato Bank, chicha from La Candelaria, mushrooms, green sprouts of the city outskirts and herbs in the family garden.

Some of the most representative dishes are the arrullos: seafruits stewed with copoasu, coconut and green curry, over sour coconut pieces. Tumaco: ripe banana fritters stuffed with stewed crab meat with red curry, served with atollabuey serum. Selva Adentro: confited cheek beef, with Amazonian black pepper sauce, cassava bread from Ciénaga de Oro and Myrmelachista schumanni. The catch of the day, which is prepared according to the species and comes from artisanal fishermen in the Colombian Pacific. Peasant salad: smoked vegetables with Amazonian black chilli, served on mashed seed potatoes. Copoasu mousse: meringue, custard, copoasu, chocolate and fresh golden berries.

We also prepare dishes and desserts of the day according to the crops and ingredients that are available.