Restaurante Donde Laurita
With shelves stacked with antique typewriters, sewing machines, and old phones, this eclectic and colorful restaurant is Salento’s most atmospheric dining option. It’s also a fine place to try fresh grilled trout—the region’s specialty—in various iterations: smoked, a la Criolla (with tomatoes and onions), gratinada, or Hawaiana (aims to turn trout into a pizza, and it’s still good), or marinara (with a seafood sauce). Arepas fritas with a tomato-and-onion hot sauce are served as a preamble to colossal platos típocos, including the epic bandeja paisa or chuleta de cerda (pork chops). Rib-sticking entrees are accompanied with a patacón (a big green plantain toast) and small salad. Try the traditional mazamorra (cooked corn and milk) for dessert.
With shelves stacked with antique typewriters, sewing machines, and old phones, this eclectic and colorful restaurant is Salento’s most atmospheric dining option. It’s also a fine place to try fresh grilled trout—the region’s specialty—in various iterations: smoked, a la Criolla (with tomatoes and onions), gratinada, or Hawaiana (aims to turn trout into a pizza, and it’s still good), or marinara (with a seafood sauce). Arepas fritas with a tomato-and-onion hot sauce are served as a preamble to colossal platos típocos, including the epic bandeja paisa or chuleta de cerda (pork chops). Rib-sticking entrees are accompanied with a patacón (a big green plantain toast) and small salad. Try the traditional mazamorra (cooked corn and milk) for dessert.
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