Davivienda Restaurant Tour closes its run in Cali
A season of 17 four-hands dinners across five Colombian cities ends this week at Platillos Voladores, pairing chef Vicky Acosta with visiting names from Peru to Portugal.
The Davivienda Restaurant Tour 2026 closes in Cali this week, with a four-hands dinner at Platillos Voladores that brings an 87-day run across five Colombian cities to an end. The tour, organised by Fundación Corazón Verde through its Alimentarte platform, ran from 10 August to 5 November and staged 17 dinners pairing international chefs with Colombian cooks.
The route took in Barranquilla in mid-September, Medellín in mid-October and Cartagena in late October before landing in Cali for the closing night. Each stop paired one visiting chef with one local chef for a single menu, served once, with no repeat sitting.
The guest list spans several continents. Mitsuharu “Micha” Tsumura of Maido in Lima and Virgilio Martínez of Central, both regulars on the World’s 50 Best list, took part alongside Varun Totlani of Masque in Mumbai, Tomás Treschanski from Argentina, Manu Buffara from Brazil and Pedro Pena Bastos from Portugal. David Castro, Jonatán Gómez Luna, Takehiro Ohno, Sebastián Weigandt and Kike Casarrubias also cooked a date each.
Each dinner is cooked once, in someone else’s kitchen, for a room that will never see the same menu twice.
On the Colombian side, the tour drew on cooks including Leonor Espinosa, Harry Sasson, Álvaro Clavijo, Jaime Torregrosa, Jeferson García, Carmen Ángel, Jaime Rodríguez, Vicky Acosta and Carolina Asmar, each hosting a visiting chef in their own kitchen rather than a neutral venue.
In Cali, the closing dinner falls to Acosta’s Platillos Voladores, a Centenario-neighbourhood restaurant she opened in 2004 as a cooking school and shop that grew into a dining room. The menu has shifted over two decades from an international, Asia-leaning repertoire toward Colombian dishes such as sopa Baudó and arroz sinuano, built largely on produce from Valle del Cauca growers.
A single seating, no repeats
Tickets for the series ran between 300,000 and 500,000 Colombian pesos per person, with added benefits for Davivienda card holders. Seats were capped at each venue’s normal dining-room size, and Alimentarte did not announce a waiting list beyond the official booking channel.
Proceeds from the tour go to Fundación Corazón Verde’s programmes for the families of police officers killed or injured in the line of duty, covering education costs, housing support and psychological care. The foundation has run the wider Alimentarte platform for over a decade, folding the restaurant tour into its annual fundraising calendar alongside a separate food festival.
What the format tests
Running a touring format across five cities in under three months puts pressure on logistics more than on any single kitchen: produce, staff and in some cases imported ingredients for visiting chefs have to clear customs and reach each city on a fixed date, with no second night to recover from a bad delivery.
Organisers have not said whether a twelfth edition is planned for 2027. Past editions have returned most years since the series began, and this year’s run added Barranquilla and Cali to a route that has more often stayed closer to Bogotá and Medellín.
