From Farm to Table: Sourcing Ingredients Around Antioquia
Antioquia's microclimates change fast with elevation, which means an extraordinary range of produce grows within a two-hour radius of Guatapé — without any of it needing to travel far.
The short list
Plantain, cacao and citrus come from the warmer lowland fringes toward the Magdalena valley; coffee and avocado from mid-altitude farms above the reservoir; leafy greens, herbs and strawberries from the cooler slopes near El Retiro and La Ceja.
Why it changes what we cook
We keep relationships with a small number of growers rather than buying from a central wholesale market, which means the menu bends around what's actually ready that week rather than the other way around. A heavier avocado crop shows up as a side; an early guava harvest becomes dessert.
The trade-off, honestly
This approach means less consistency than a fixed, imported menu — some weeks a dish simply isn't available. We think that trade is worth it for produce that's usually harvested within 48 hours of reaching your plate.
