In Caldas kitchens, the paisa tradition is deeply felt, with dishes such as tamales, calentados (leftover rice-based mixes), stews, and sancochos—the list goes on and on. Over the years, this cuisine has evolved: ingredients were fused, new ones introduced, and modern cooking techniques adopted. The result is a juicy, creative, intense, and ancestral gastronomy. 

Be sure to look for the highly praised morcilla—a pork blood sausage with spices and onion—at Asadero Onde César, a classic spot located on 9th Street in the Chipre neighborhood of Manizales. 

Another must on this sweet-focused route is an oblea in Chipre, a popular neighborhood in Manizales. The perfect plan is to go on a weekend afternoon and take in the spectacular view. If it were up to us, we’d order a tintico (black coffee) to go with it. After all, this is coffee country—make the most of it.

There’s nothing better than warm service and food so good it makes you swoon. The chicharrones and fríjoles con uña (beans cooked with pork trotters) are absolutely delicious and unbeatable. With that in mind, head to Estadero Don Arturo in Riosucio, the same town where the famous Devil’s Carnival is celebrated.

And let’s show some love to the cabbage salad they make in this area—it’s incredibly refreshing. 

On the Coffee Highway (Autopista del Café), just a few minutes from Manizales, you’ll find Los Arrieros, a countryside restaurant that charms with its traditional atmosphere and old-school seasoning. Here you can enjoy a generous bandeja paisa, a comforting chicken sancocho, the classic bean casserole, or specialties like mondongo (tripe soup). Hearty portions, music, nature, and paisa hospitality make this place a mandatory stop.

Right there in the Chipre neighborhood of Manizales, you simply can’t miss the mazorca paisa (corn on the cob), arepa de chócolo (sweet corn arepa), and chicharrones (fried pork belly). Anyone in the city will tell you these are the most typical and delicious. 

Near the Nevado del Ruiz, it’s very common to eat cheese with agua de panela (unrefined cane sugar drink)—probably because of the cold. In Manizales there’s also a neighborhood called Maltería where you can enjoy the same treat. 

If we’re talking empanadas, they deserve an ode. For the real deal, head to La Teja in the Palermo neighborhood of Manizales. They make them with corn dough, filled with shredded beef or papa criolla with ground meat; fried until crispy and best enjoyed with lots of spicy ají sauce.

If there’s one thing people from this region have in common, it’s sweetness—and it comes from the products derived from panela (unrefined cane sugar), mainly produced in Supía and Riosucio. 

Mazamorra with arequipe, guarapo, and alfandoques—a candy made from panela or cane molasses, sometimes flavored with anise, cheese, and ginger—are legendary in Supía. Wherever you go, you’ll find places with irresistible traditional recipes. Be sure to try gelatina de pata (cow’s foot gelatin dessert) and parva fina (traditional pastries and breads) in Manizales as well. 

Cañas, cuajadas, borrachos, manjar blanco, and rice pudding can be found throughout the region. Have a truly sweet journey!

An old-school plan in Manizales is to go to La Cigarra in the morning to drink coffee, and in the afternoon stop by La Suiza pastry shop. This ritual is not only a deeply rooted tradition among locals but also a way of living the coffee culture to its fullest. In both places you can enjoy regional coffee, renowned for its unique quality and aroma, reflecting the identity of the Coffee Region. More than simple consumption, it’s a social and cultural ritual where coffee becomes a symbol of gathering, memory, and belonging for the people of Manizales. 

One of the best places to watch the —absolutely stunning— sunset is the Bretton restaurant in Manizales’ nightlife district. We also bring you here with the perfect excuse to enjoy one or several cocktails, which, we’re told, are among the best and feature Caldas-inspired notes: from the unmistakable Ron Viejo de Caldas to fruits and aromas drawn from the coffee landscape. Look for them in the Colombia, a Wild Journey spirits section—and hopefully you’ll feel right at home. 

It’s also true that this is the land of aguardiente, a lightly anise-flavored spirit that goes down smoothly. In shops, cafés, roadside eateries, or even while waiting for lunch, a little güarito is always welcome. Cheers to good vibes!