Mini-Mal — Eduardo Martínez (chef, agricultural engineer) and Antonuela Ariza's 22-year project celebrating Colombian regional ingredients, biodiversity and traditional cuisines. A reference point for contemporary Colombian cooking.
Founded by chef Eduardo Martínez (agricultural engineer by training) and Antonuela Ariza in 2002 — among the first Bogotá restaurants to champion native Colombian ingredients.
Featured in El Espectador and 7 Caníbales as a research-driven gastronomy project.
Sources from biodiverse Colombian regions: Pacific, Amazon, Caribbean, Andes.
Signature dishes
Selected highlights · see the restaurant's site for the full menu and prices.
Hormiga culona — Santandereano leaf-cutter ant — Colombian specialty
Pirarucú amazónico — Amazonian river fish
Chontaduro — Pacific peach palm fruit preparations
