Celele is the most sustainable restaurant in the world
Jaime Rodríguez, chef of Celele, received the special mention as the most sustainable restaurant in the world.
Jaime Rodríguez, chef of Celele, received the special mention as the most sustainable restaurant in the world.
The restaurant, located in Getsemaní, Cartagena, is also crowned as the only Colombian among the 50 best in the world.
The prestigious list The World's 50 Best Restaurants positively values the proposal of the chef from Boyacá, whose cuisine is born from a laboratory exercise with local ingredients.
From Turin, the list of the World's 50 Best Restaurants was announced this Thursday, June 19. The ceremony, which was broadcast live, was held at the Auditorium Giovanni Agnelli in Lingotto Fiere.
In the 23rd edition of The World's 50 Best Restaurants, Celele ranked 48th, achieving the distinction of being the only Colombian restaurant in the ranking.
In the second half of the list, corresponding to positions 51 to 100, Colombians 'El Chato' and 'Leo' were ranked.
Celele's gastronomic proposal
Celele works with native products from the Montes de María mountain range and collaborates with the communities that inhabit the region to discover the most interesting flavor profiles in each product. Her dishes are colorful works of art, where the exploration of textures, sensations, and history creates their magic.
In addition, it strengthens the local economy, with fair payments to suppliers, and aims to contribute to sustainable operations, for example, with traditional fishing methods.
Among the alleyways of Getsemaní, one of Cartagena's most emblematic neighborhoods, a large wooden gate between blue walls welcomes diners.
“Celele has a welcoming and relaxed atmosphere that contrasts with its impressive credentials,” the organization points out.
In addition, Celele ranked number 6 on the list of Latin America's 50 Best Restaurants in 2024 and received the Art of Hospitality Award.
“We especially loved Celele’s dedication to native ingredients and collaborations with native communities,” says Juliane Caillouette Noble, CEO of the Sustainable Restaurants Association, a sustainability audit partner of the World’s 50 Best Restaurants.
