Jaime Rodríguez
Boro is the inland statement of chef Jaime Rodríguez — the Colombian behind Cartagena's Celele (No. 5 in Latin America's 50 Best) — set inside Wake Medellín, the city's first "social wellness" hotel and a Member of Design Hotels in El Poblado's Provenza district. Billed as a contemporary bistro drawn from Colombia's pantry, the kitchen turns to overlooked Andean and tropical ingredients (chugua, cubio, yacón, guatila, chontaduro, chachafruto) and works them through fermentations, long maturations and artisanal baking, with a seasonal menu that shifts to the rhythm of harvests and fishing bans. The 5 Sólidos–designed room balances exposed gres tile, wood and natural stone with city-and-mountain views, anchored by an open chef's counter for tasting menus and a separate cellar space, La Cava, for guided wine pairings. It reads less as fusion than as a culinary map of Colombia's interior — pure, ingredient-led cooking executed with fine-dining precision.
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