Chef Carlos García trained at Spanish restaurants El Bulli and El Celler de Can Roca, so it's no surprise his restaurant has been listed among Latin America's 50 Best Restaurants since its inception in 2013. Contemporary cuisine and fine Venezuelan Criollo cacao star at Alto Restaurant. Garcia blends the best of local ingredients with high-end techniques, and plays with chocolate from starters through dessert.If you order his iconic Tierra de Cacao, made with several varieties of cocoa, be prepared to receive a ceramic pot filled with scrumptious textures of chocolates: solid, liquid, crunchy, soft and creamy.

 

Mil Sabores

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