The story of Erre, Ramón Freixa’s flagship restaurant in Cartagena de Indias, began twelve years ago when the renowned Spanish chef first visited the city. It was a brief trip, motivated by an invitation to open a restaurant in the Torre del Mar at the Las Américas Hotel. Although Freixa had never been to Cartagena, he was captivated by its people, warmth, and the trust of the Araújo family, who gave him the freedom to create a unique space in the region.
The Evolution of a Culinary Proposal
Initially, Erre focused on high-end Spanish cuisine but soon adapted its offerings to the tastes and traditions of the Colombian coast. Today, the concept is defined as “territorial cuisine”: a fusion of local ingredients with Spanish techniques and essence. The menu includes shareable dishes such as rice dishes, charcoal-grilled meats, and whole fish, always highlighting the use of Colombian products.
Ingredients That Tell Stories
Freixa emphasizes the quality and uniqueness of Colombian products such as papa criolla (native potato), palmito (heart of palm), pirarucú, and other emblematic ingredients. At Erre, the priority is the “nearby kilometer,” a commitment to local producers and proximity cuisine, seen by the chef as both an ethical and gastronomic duty.
Innovation and Tradition in Every Dish
Among the standout creations is the coconut rice with lobster and lemon grass, a reinterpreted version of socarrat, and the potato waffle with brava sauce and crab tartare. Each dish reflects the heritage and technique Freixa acquired during his training in France and Belgium, as well as the influence of his father, also a Michelin-starred chef.
Fine Dining Redefined
For Ramón Freixa, fine dining is not a rigid concept but the haute couture of gastronomy: attention to detail, from service to presentation. This philosophy is evident in every aspect of Erre, making it a gastronomic reference in the region.
Additionally, both the main courses and desserts at Erre meet the highest standards of gastronomy. This balance ensures an experience that not only surprises with savory flavors but also delights the most discerning palates with sweet offerings, establishing Erre as a true temple of fine dining.
Erre is much more than a restaurant; it is a bridge between cultures, a celebration of local products, and an experience that highlights the magic of Cartagena de Indias in every bite.
by Jose de la Barra
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