Behind the Kitchen: Meet Casa Barco's Head Chef
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Our head chef grew up between two kitchens — a grandmother's stove in the highlands above Medellín, and summers spent on Colombia's Caribbean coast. That split is still visible on the menu: mountain technique applied to coastal instinct.
A philosophy in three ingredients
Trout, plantain, citrus. Almost every dish on the menu touches at least one of the three, not out of limitation but because they're the ingredients the kitchen trusts most to be excellent on any given day.
On cooking for a view
"A restaurant with a view this good has to earn its plate," is the closest thing the kitchen has to a motto — food restrained enough not to compete with the lake outside the window, but confident enough to hold its own.
