Vedana

In this proposal of Cartagena's author cuisine, Vedana is the subtle and fleeting aspect of the experience of the senses. It is the way we live and enjoy the smells, the flavors, the physical sensations and the thoughts that make us remember a whole “coastal” gastronomic tradition, which immediately becomes pleasant to the palate.

Vedana Bar Restaurant, located in the beautiful Anandá Boutique Hotel by Cosmos, is an excellent option to enjoy the traditional ingredients and recipes of the region, with a new proposal that makes them stand out in the city's gastronomic scene. Andrés Gómez, executive chef of Vedana, with more than 10 years of experience, presents a concept of author cuisine, focused on local products of the Caribbean region, highlighting native dishes, giving them a new innovative concept, and applying new gastronomic trends. It is a type of fusion cuisine that mixes the local with international and modern culinary techniques.

Vedana is mixed with the experience of a colonial environment, framed by the beauty of the ancient city of Cartagena. It is a space that invites you to enjoy, to share the best of life, with an exquisite meal prepared with the most careful detail and accompanied by an excellent wine. “We don't see only ingredients, but we see the elements that we like, and it may even surprise us that another person, magically, can feel the same taste differently.”

In Vedana, the "sensations" are influenced by the experiences of the environment and the physical emotions that each bite of our dishes produces, capable of positively changing any mood. Its culinary practice is aimed to taking guests directly to a place of happiness and peace.

Recommended Dishes in Vedana

• Entrance to share

“Ceviches trilogy:” One of the restaurant's flagship dishes. The first one is served with octopus in vacuum cooking for 16 hours, marinated in yellow pepper, lemon, coriander, onion and colored peppers; the second one, with shrimp in Caribbean sauce (native of Cartagena), made with colored peppers, onion, a shot of brandy and red sauce; the last one is a corvina ceviche in tiger's milk, onion, coriander and colored peppers. The trilogy is served in cold glasses with crispy plantain chips.

• Main Courses

“Posta negra Cartagenera:” One of the most representative dishes of local cuisine. They use a certified American leg tip, which they vacuum cook for 48 hours with a reduction of “panela” and soy, flavored with pieces of cinnamon and cloves. It is accompanied with a traditional coconut titoté rice and “plantain in temptation”

Grilled prawns: Prawns to the garlic, cooked with butter, garlic and white wine. They are accompanied with a green risotto made with spinach extract, and served with baby vegetables and a “corozo” sauce, which makes salty flavors contrast with sweets.

• Dessert

“La Palenquera:” An outstanding and representative dish of the restaurant with which it is intended to pay homage to the “Palenqueras”, women symbol of the cultural traditions of Cartagena. It is a black chocolate cake, adorned with a crown of chocolate and fruits. It is served on a crushed cookie base and is accompanied with a ball of coconut ice cream.

*They open every day from 6:30 a.m. until 10:30 a.m., for breakfast service. For lunch and dinner the restaurant and bar are open from 12:00 m. until 10:30 p.m.