Meet Verónica and Lucas in Medellín for an intimate culinary encounter exploring the intersection of food, cultural heritage, and biodiversity. Through a seasonal tasting menu and an ongoing conversation, discover the stories and connections behind what we eat.
A different way to experience food, one ingredient and story at a time.
What to Expect
With our private tour in Medellin, we take care of all the details so you can fully enjoy your journey.
Meet the people behind the experience
Get to know the people behind Intuitive Cuisine and hear about their work connecting food, ecology, culinary creativity, and cultural heritage.
Explore Colombia’s native ingredients
Discover local seeds, seasonal produce, and ingredients connected to the country’s agricultural and culinary traditions.
Connect food with everyday life
Explore the relationship between what we eat, our health, the people who grow our food, and the natural environment.
Take part in an ongoing conversation
This is not a traditional dinner where guests simply receive each course. Verónica and Lucas guide an active exchange throughout the meal, inviting questions, sharing knowledge, and opening up reflections about food and its origins.
Experience a four-course tasting menu
Explore different flavors, textures, and ingredients through a menu that changes with the seasons.
Discover Viche
Begin with a welcome cocktail featuring this traditional spirit from Afro-Colombian communities along Colombia’s Pacific coast.
Dietary requirements
Must be confirmed with the team in advance.
Accessibility
Generally accessible for individuals with standard mobility. Please share any specific accessibility needs in advance.
Terrain & Demand
Low physical demand. The experience takes place in a comfortable indoor dining setting.
Duration
This experience last 3 hours.
Intuitive Cuisine: A Closer Look
Food connects us to the land, to the people who grow it, and to the natural cycles that sustain us. Yet, in everyday life, it is easy to overlook everything behind what reaches our table.
In Medellín, Verónica and Lucas invite guests into their world of Intuitive Cuisine, an approach that brings together ecology, culinary creativity, food design, and art to explore how we relate to what we eat. Through their work with family farmers, rural communities, and local producers across Colombia, they support agroecological practices, native seeds, and ingredients deeply connected to their territories.
The experience unfolds around a four-course seasonal tasting menu, beginning with a welcome cocktail made with Viche, a traditional spirit from Afro-Colombian communities along the Pacific coast. Each course introduces native seeds, local produce, and distinctive flavors and textures, opening up new ways to think about food and its origins. Some ingredients change with the seasons, reflecting the rhythms of local agriculture and the diversity of Colombia’s landscapes.
But this is not a dinner where guests simply sit back and are served. Throughout the meal, Verónica and Lucas share their knowledge, introduce ideas, ask questions, and encourage an open conversation with the group. Guests are invited to explore ingredients through their senses, exchange perspectives, and reflect on the stories, memories, and traditions behind what they eat. The conversation is an essential part of the experience, connecting each dish to broader questions about food, health, culture, and the environment.
Whether gathered in their cozy home in El Poblado or at a private venue for larger groups, guests have the opportunity to meet the people behind this philosophy and experience food from a different perspective: not just as something we consume, but as a connection to the world around us.
A glimpse of the tour
Contact us to inquiry about this experience
Frequently Asked Questions About Intuitive Cuisine
What is Intuitive Cuisine in Medellín?
Intuitive Cuisine is an interactive culinary experience hosted by Verónica and Lucas in Medellín. It combines a seasonal four-course tasting menu with sensory exploration and ongoing conversation about food, cultural heritage, biodiversity, and our relationship with nature.
Who are Verónica and Lucas?
Verónica and Lucas work at the intersection of ecology, culinary creativity, food design, and art. Through their work with family farmers, rural communities, and local producers, they promote native ingredients, agroecological practices, and a deeper appreciation of Colombia’s food culture.
Where does the experience take place?
For groups of fewer than 10 guests, the experience takes place at Verónica and Lucas’s cozy home in El Poblado, Medellín. Larger groups gather at an alternative private venue.
What is included in the tasting menu?
The experience includes a welcome cocktail featuring Viche and a four-course tasting menu built around native ingredients, local produce, and traditional food knowledge. Some ingredients vary according to the season and availability.
What is Viche?
Viche is a traditional spirit made by Afro-Colombian communities along Colombia’s Pacific coast. It is part of the region’s cultural and ancestral knowledge and is featured in the welcome cocktail.
Is this a traditional dinner or a cooking class?
Neither. Guests do not cook, and the experience is not a conventional dinner service. Instead, Verónica and Lucas actively engage with the group throughout the meal, sharing knowledge, asking questions, and inviting conversation and reflection around the food.
Will I cook during the experience?
No. This is not a cooking class. Guests explore ingredients through their senses, taste different preparations, and engage in conversations with the chefs about food, its origins, and its role in our lives.
Is the menu always the same?
No. The menu may change according to the season and the availability of local ingredients. This allows the experience to reflect the diversity of Colombia’s agricultural products and the natural cycles of food production.
Is the experience suitable for guests with dietary restrictions?
Dietary requirements should be communicated to the team in advance so they can review what adjustments may be possible for the menu.
