Nightlife and Casinos Centro Amurallado, Plaza de Santa Teresa 3-37
Cafe del Mar
Mr. Babilla Palos de Moguer
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La Vitrola 2-01 Baloco Cartagena, Colombia Tel 575 664-8243 |
Don't even bother trying to eat here during high-season unless you've booked over a month in advance. The receptionist will practically laugh and hang up on you if you call to make a last-minute reservation. La Vitrola is the most popular restaurant in town, and deservedly so. Every night you'll find a worldy well-heeled crowd dining on the Cuban and Caribbean seafood and salad plates. The Cuban musicians keep things lively, inspiring patrons to get up and dance between tables as the night rolls on and the mojitos kick in ... |
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Calle Castelbondo - around the corner from Plaza Santo Domingo |
Menu (see this link)
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La Palma Tel 575 660- 2796
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A little-known secret about this chic, contemporary restaurant is that they have a small (very small) al fresco dining terrace on their roof, which has views of the city and overlooks the Santa Clara—a 17th-century convent turned luxury hotel—as well as the backyard and home of famed Colombian author and Nobel laureate Gabriel Garcia Marquez. If you book in advance, they can arrange a group dinner there for up to 8 people. The air-conditioned main room is a symphony of white, and fills up every night with a stylish international clientele dining on Caribbean-Italian fusion cuisine. |
La Perla 4-42 Calle de Ayos, Centro Histórico Cartagena de Indias, Colombia Tel 575 664-2157
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Peruvian Chef and Roberto Carrascal partner in Scirroco Bar. His signature drink, La Perla, is a cucumber, basil and gin martini in a bluish color. Oddly, the bar of the narrow, sea and beach inspired dining room is quite small, so it's better to book ahead for dinner and settle in at a table for a freshly prepared meal of oysters, tiradito, ceviche, lomo saltado and squid ink risotto (paired, of course, with some of their inventive drinks). |
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Manga, Fuerte de San Sebastian del Pastelillo Tel 575 660-5863 |
Menu (see this link) A gorgeous spot for sunset cocktails and a gourmet dinner on the waterfont. "The stylish restaurant has a beautiful and historic setting," says John Halley, a British expat and longtime Dockmáster at the neighboring yacht marina, Club Nautico Cartagena. |
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Centro, Calle del Torno No. 39-76 Tel: (57 5) 660-1531 664-7598 email: restauranteelsantisimo@gmail.com |
Menu (see this link) |  |
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Juan del Mar Mesa Peruana |
Menu (see this link) |
Juan del Mar Pizzeria Gourmet |
Menu (see this link) |
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Juan del Mar Restaurante |
Menu (see this link) |
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Monte Sacro Café Bar Restaurante |
Menu (see this link) |
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Restaurante Mar de las Antillas |
Menu (see this link) |
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Carrera 8B 24-38 |
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Ingredients: 1 bunch
cilantro,1 bunch |
Preparation: In one cup of chicken stock, simmer scallions, cilantro, and cumin for a few minutes. Set it aside till cool, then process it into a smooth, green-colored flavoring element to be added to the final soup. In the remaining 1 and 1/4 quarts of chicken stock, simmer the quartered, skinned chicken breasts. Particulates, which float off the chicken breasts as they start to cook, may be skimmed off with a ladle and discarded. The chicken will take about an hour to cook. As the chicken starts to simmer, add cut-up, peeled yucca and cut-up potatoes. You may continue to skim off scum after the yucca and potatoes are in the soup. About a half hour from completion time, add cut-up plantains. Plantains are more delicate and require less cooking time that other elements of the soup. 10 minutes before completion time add the processed scallions-cilantro-cumin and the juice from 2 lemons. Add roux to "bind" the soup, stirring to mix it well. Make sure the potatoes and yucca are cooked to softness and examine a piece of chicken to check for doneness. If overcooked, the yucca, potato, and plantain disintegrate, but their rich flavors remain. Add salt and pepper to taste. |
3 1/2 cups water (including coconut water) |
Preparation:
NOTE: You can add one cup of raisins when the rice is starting to dry. Depending on how fresh the coconut is, you may get enough oil to make three cups of rice; then add 5 1/2 cups of liquid. I find it is excellent to serve with ham or any spicy meat, fish or shrimp. |
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Ox -Tail - Ossobucco |
Ingredientes: 2 Kg. Ox-tail 1/2 Kg. Onion 1/2 Kg. Carrot Leeks Bunch of Parsley Thyme |
Preparation: 1.Clean the Ox-tail to remove all grease areas. 2. Salt to taste, flour both sides. In a frying pan sear both sides to seal the juices. 3. On the side caramelize the vegetables, add the Ox-tail and red wine. 5. Simmer at low temperature for about 4 hours. The sauce comes out of the same juices which has become gel. 6. Accompany with Mashed Potatoes. |
Flan de Leche is the traditional flan and is the base for many other variations. Ingredients: ¼ cup water 1 can coconut milk 1/3 cup heavy cream 1 tablespoon vanilla extract 1 cup sweet flaked coconut, |
Directions 1. To prepare the caramel, put 1 cup of sugar in a small pot with ¼ cup of water. Bring to a boil over high heat. Stir once and reduce the heat to medium and cook about 5 minutes or until the syrup turns a caramel color. 2. Immediately pour an equal amount of the caramel into each ramekin or any oven proof mold you want to use. Swirl each dish to coat the base with the caramel, work fast as the caramel will harden quickly as it cools. Place all the ramekins in a large roasting pan and set aside. 3. Preheat the oven to 350° F. 4. In a medium bowl, using an electric mixer. Mix the eggs and egg yolks for 2 to 3 minutes. Add the condensed milk, heavy cream, coconut milk, flaked coconut and vanilla extract and mix for 1 more minute. 5. Carefully pour an equal amount of the flan mixture into the caramelized ramekins in the roasting pan. Then add hot water to the roasting pan, not to the ramekins, until the water comes half way up the sides of the ramekins. 6. Place the roasting pan in the oven and bake for 1 hour or until a knife inserted in the center of the flan comes out clean. 7. Remove from the roasting pan and cool for at least 30 minutes. Then cover and refrigerate for at least 2 hours. 8. To serve, carefully run a knife around the edge of the ramekin, cover with a serving plate, flip it over and gently remove the ramekin allowing the caramel run over the sides. Add some flaked coconut on top if desired. |
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