Caribbean Place Restaurant, Providencia and Santa Catalina, Colombia

Caribbean Place restaurant opened its doors in 1992 and is run by chef and owner Martin Quintero. After studying gastronomy and working in different restaurants in Bogota, Martin relocated to Providencia and became chef for Hotel Cabañas AguaDulce, where he had the opportunity to learn and work with local products and ingredients creating unique and innovative dishes such as ginger grouper, coconut crab, lobster in crab sauce and other dishes which remain on the menu.

Located in the hotel and tourist sector of Agua Dulce, Caribbean Place offers a varied and appetizing menu in a family friendly and romantic setting surrounded by greenery where nature and landscapes are part of the decoration. 

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Latitude: 13.348556 Longitude: -81.392338 Elevation: 56 ft
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Martin Alonso Quintero Isaza

Specialities and Highlights

Caribbean Place restaurant offers dishes prepared with organic ingredients most of which are sourced locally from the archipelago's region, from farmers and fishermen straight to your plate. Some of the most prominent dishes include: crab claws, grouper ceviche, coconut crab, grouper filet in crab sauce, lobster with garlic, corn ice cream with currants, coconut pie, and "dulce de leche" (caramel) crepes. The restaurant turns into a Reggae bar on Thursdays, Fridays, and Saturdays starting at 11:00 p.m.

Hours Open

Lunch: 12:30 pm – 4:00 pm.

Dinner: 7:00 pm – 10:00 pm.

Bar: 11:00 pm – 2:00 am.

Seasons Open

Low season: Monday - Saturday. High season: open daily.

Price Style for this Establishment

Appetizers: $12,000 - $18,000 (US$6.00 - $9.00).

Main dishes: $25,000 - $60,000 (US$12.00 - $30.00). 

Dessert: $6,000 - $8,000 (US$3.00 - $4.00). 

Drinks: $5,000 - $12,000 (US $2.50 - $6.00).

Actions taken to promote environmental or social sustainability

  • Member of the green markets group promoted by the environmental corporation CORALINA.
  • Use of locally sources products for the restaurant's recipes.
  • Recycle objects and use them in the restaurant's décor. 
  • We have environmental policies for the management of water, energy, and organic waste.
  • The personnel are mothers who are the heads of their households in the region.



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