It is in the year 1621, more than four centuries ago, when the Clarisas sisters settle in what would be their home for 240 years.
The Santa Clara cloister has more than one story buried under 400 years of history, between the blows of the waves of the Caribbean Sea, the English and French cannonballs.
This is how the 1621 restaurant was born in this old Clarisas sisters dining room, watched over by the Mother Abbess from the current cellar.
Our 400-year-old dining room has become the theater of elegance, where the Chef invites you to delight in a tasting menu and to experiment with the best local products, detailed cuisine, and full of surprises to live an unforgettable moment.
In addition, our Head Sommelier Ana Maria Buitrago has developed pairings designed to highlight the flavors on your palate, with a large selection of wines from our wine cellar awarded by Wine Spectator.
The 1621 restaurant merges the refinement of French haute cuisine, the best of local products, a detailed kitchen full of surprises and a pure invitation to the “gourmandise” that can be delighted with our tasting menu in various experiences for the palate and the senses for an unforgettable culinary experience.
History, art and perfection are the pillars of our restaurant.
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With his 11 years of experience, Chef Robinson is a committed person who channels everything he has learned in his different experiences to successfully replicate them in the kitchen of the restaurant 1621.
His education began at the National Unified Corporation of Higher Education (CUN) and successfully continued in the National Training Service (SENA). Chef Robinson has passed through the kitchens of renowned hotels and restaurants in Bogotá, Villavicencio and Cartagena.
His recipes never cease to amaze the demanding palates of the clients that visit the place every night, looking for the highest gourmet cuisine in the city.
One thing is to eat, and another to enjoy the best cuisines, be it the inspired menus of our chef or the splendid selection of the buffet, you will...Read more
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