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Welcome, you are in Marca País
Welcome, you are in Marca País
Garden Flat, the ‘second floor’ of clandestine dinners in Bogota
Discover what clandestine dinners are and how you can live this gastronomic experience in a place in Bogotá.
Here is a new portrait of an experience in another clandestine space featuring authentic culinary proposals that have taken over Bogotá, showcasing Colombian dinners in a unique way.
By Melissa Quinn, a Colombian proud of her cuisine for @marcapaiscolombia
Second stop on Bogotá's clandestine dinners
It’s another day. This time, I arrive at 5:45 p.m. at an apartment in the Chapinero area. Unexpectedly, my cellphone loses signal as I wait in front of apartment 101. My first thought is: now what? Suddenly, a woman opens the door — it’s Carolina Ribón, the chef’s wife and hostess of these clandestine dinners.
Carolina Ribón, hostess of the clandestine dinners at Garden Flat.
I hang my coat and bag on the rack and take in a panoramic view of the space. As I scan the room, I notice several eyes meet mine and realize I’m the last guest to arrive. Embarrassment creeps in, but Carolina takes my arm and introduces me to the other diners, who had already spent time in the kitchen helping the chef prepare the ingredients.
Felipe González, chef of the Colombian dinners at Garden Flat.
I try to shake off the embarrassment by walking through the spacious garden, when Carolina offers me a pineapple distillate made in Guasca, a town in the department of Cundinamarca. The drink with passion fruit spheres at the bottom reminds me of the bubbles in Taiwanese bubble tea, but in this case, they're a creation of another Colombian couple innovating with molecular cuisine — Carolina tells me.
Pineapple distillate with passion fruit spheres, the appetizer at Garden Flat's clandestine dinners.
After finishing my appetizer, Felipe González, the chef, invites us to gather around the fireplace. Everyone’s anticipation rises — I notice it because now we’re seated in a circle and can see each other's faces.
The fireplace, the heart of the clandestine dinners at Garden Flat.
Felipe prepares the pot to start cooking the wood-fired criollo curry and tells us about the dish's origin and how it will be transformed using Colombian ingredients bought at the Paloquemao Market.
A plate of spices begins to circulate, and I’m the first to bring it close to my nose to identify the pleasant aromas of cinnamon, anise, and cardamom. Then, the Mexican girl next to me offers to crush the aromatic spices before toasting them, the Brazilian guest helps her, and meanwhile, I see new friendships forming all around.
A guest participating in the clandestine dinners at Garden Flat.
The vegetables laid out on the main table are moved around according to Felipe’s careful instructions. Guatila, cubios, green fava beans, victoria squash, among other Colombian ingredients, are slowly cooked while Carolina offers us an artisanal soda made from hibiscus flower, prepared by the guests themselves.
The freshness of the atmosphere becomes palpable. Conversation and Spanish folk music playing from a guitar amp blend in unison. And then comes the moment to sit at the table, the most awaited moment of the night. Four nationalities eagerly anticipating the criollo-style curry and the Colombian dessert that would conclude this kind of clandestine dinner.
Main Course
Vegetarian criollo curry with white rice, the main course of the clandestine dinners at Garden Flat.
Dessert
Almojábana pudding, the dessert of the clandestine dinners at Garden Flat.
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