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Alto

Caracas, Venezuela

Boundary-pushing fare at a Caracas classic

On the Pass

Carlos García

Pastry Chef

Robert Campoverde

A bold cuisine that weaves Venezuelan ingredients into Catalonian cookery has ensured Alto’s regular presence on previous Latin America’s 50 Best Restaurants lists. Highlights on the expressive menu might include roasted white cabbage with an aubergine purée and peanut praline, cured tuna tartare with mango jelly and a garnish of trout roe, and a ‘tribute’ to corn featuring house-spiced popcorn and creamy sweetcorn purée.

Born in Caracas, chef Carlos García trained in Barcelona, completing internships at El Bulli and El Celler de Can Roca. He opened Alto in 2007, and the establishment became an instant hit. Garcia’s Obra Kitchen Table, in Miami, opened in 2018 – the same year he won the 50 Best Chefs’ Choice Award. The respected chef-restaurateur also runs a charity in crisis-hit Caracas, providing food for hospitals in the city.

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