MICE: Gastronomy

Whoever has had the opportunity of getting to know Colombia can bare witness to its gastronomic wealth. Typical cuisine is varied as the result of the processes of colonization and racial mixing and the diversity of ingredients in each region.

Three mountain branches of the Andes cross the western half of the country from south to north, generating a variety of thermal floors and, thus, a variety of products from agriculture and animal-raising.

Colombia's proximity to the equator results in relatively slight seasonal change. This makes its climate very suitable for growing fruits, vegetables, tubers and grains year-round.

Additionally, due to its closeness to the equator and the consequent lack of seasons, Colombia can harvest fruits, vegetables, tubers, and cereals the whole year. Its 992 miles coastline on the Pacific and Atlantic oceans produces a huge diversity of seafood that is the basis of the cuisine of coastal regions. Part of this seafood is quickly delivered to inland Colombia and is now part of the food culture of the inhabitants of the high plains.

With such natural and agricultural wealth, it is no wonder that the cuisine of Colombia is becoming increasingly sophisticated.

The devotion of Colombians to night life and the constant search for new entertainment have resulted in a proliferation of good and varied restaurants.

The capital cities of the departments pride themselves on opening new bars and restaurants that offer new food and beverages based on local and foreign ingredients.

Smaller cities are faithful to their ancestral traditions and offer succulent typical dishes in small restaurants managed by their owners.