Estimated reading time: 5 minutes
Guatemala City, September 2025. – The Spanish magazine Saber y Sabor, an international reference in professional gastronomy with over thirty years of history, dedicates the “El Foco” section of its issue No. 199 to Guatemala under the title “Emerging Gastro-Destination.”
The feature spotlights twelve projects shaping the country’s current culinary landscape: ten Guatemalan chefs, a wine expert, and two foreign professionals who have made Guatemala their creative home.
A Culinary Route with a Guatemalan Seal
This edition stems from a gastronomic journey organized in September 2024 by Grupo La Alcudia—member of Guatemala’s Tourism Chamber and led by Karin Codoñer—for Fernando Toda, editorial director of Saber y Sabor, and Lourdes López, renowned Spanish food journalist and contributor to several European media outlets. Over six days, they explored various destinations and culinary experiences across Guatemala.
The itinerary began in Petén, with a visit to Tikal National Park, followed by dinner at Sublime, led by Sergio Díaz, recognized for the second consecutive year as Guatemala’s best restaurant and ranked No. 24 on Latin America’s 50 Best Restaurants.
In Guatemala City, the agenda combined culture and flavor, including a visit to the National Museum of Anthropology and Ethnology to explore the historical context behind Guatemalan cuisine, and tastings at Miettes and L’A Peró, by Nils Saubes and Marta Méndez, respectively.
The group also enjoyed tasting sessions highlighting emblematic local ingredients—vanilla cribbiana, melipona honey, and Kampura cacao—led by Ivonne Ramírez (Finca Chesibik), Klaus Lambour (Mielenaria), and Pablo Matute (Cacao Embassy), hosted at Entre Volcanes Café. Specialist Félix Bassir demonstrated how these products reflect Guatemala’s natural and ancestral diversity while connecting with a new generation of baristas who have taken Guatemalan coffee to world competitions.
The route continued with a dinner at Diacá, by Débora Fadul, ranked among the Top 100 Best Chefs, three-time winner of Best Chef in Central America, and featured in Latin America’s 50 Best.
Tradition and Innovation in Antigua Guatemala
In Antigua Guatemala, the tour showcased both innovation and cultural roots through: • El Comalote, by Gabriela Perdomo, centered on the cosmovision of corn; • Finca Bella Vista, with a coffee laboratory led by Dulce Barrera, the world’s fourth-best coffee taster;
• El Refectorio, at Hotel Museo Casa Santo Domingo, directed by Mario Campollo, a key figure in Guatemalan fine dining;
In one day, the itinerary linked history, pastry, and artisanal pizza: from a visit to the National Palace of Culture to fine pastry tasting with Ronald García of Pizca Patisserie, whose work has appeared in So Good, Dulcypas, and Pastry Arts, and who was named among Forbes Best New Chefs 2025. The day ended with traditional flavors at Doña Mela in the Central Market, and concluded at Terra Nostra, by Mariano Codoñer, where pizza becomes an act of culinary innovation—featuring long fermentations, native herbs, colorful doughs, and local ingredients like pepitoria and black salt. His work has been recognized by Dulcypas and PMQ Magazine, while his protégés have excelled in international competitions, positioning Terra Nostra as a regional benchmark.
The journey continued at Mercado 24, by Pablo Díaz, known for his reinterpretation of market cuisine and inclusion in Latin America’s 50 Best, and Ana Cocina Local, by Nicolás Solanilla, blending Colombian roots with contemporary Guatemalan flair. They also visited El Adobo, in Zone 10, to sample Guatemala’s five iconic recados accompanied by marimba music.
The grand finale took place at Flor de Lis, by Diego Téllez, where reinterpretations of symbols and narratives from the Popol Vuh served as the perfect conclusion to the journey.
A Nine-Month Editorial Effort
The result of this tour culminated in a nine-month editorial project published by Saber y Sabor, with a dedicated chapter on Guatemala. The issue features all chefs and establishments visited and opens the door for new culinary talents, as the editors expressed interest in discovering more Guatemalan projects.
During this process, Lourdes López published articles and blogs in various European outlets, while the magazine’s editorial coordination and publication were managed by Fernando Toda, Saber y Sabor’s editorial director.
After reviewing the submitted material, the editorial board decided to include works by:
• Gabriela Orive, exploring techniques and ingredients from different regions of the country;
• Juan José del Valle, recognized for his creative approach and part of the new generation of chefs;
• Peter Meng, a pioneer in artisanal charcuterie in Central America.
Guatemala: A Rising Gastro-Destination
The report portrays Guatemala as the Land of Eternal Spring, cradle of the Mayan civilization, and a megadiverse territory with a deep-rooted culinary culture. It concludes that the country possesses all the elements to consolidate itself as a leading gastronomic destination: unique ingredients, rich traditions, and a new generation of professionals eager to elevate Guatemalan cuisine to global prominence.
Institutional and Private Support The gastronomic route was made possible through a joint effort between the private sector and the institutional support of the Guatemalan Tourism Institute (INGUAT). It was also sponsored by Acqua Panna, San Pellegrino, Ron Zacapa, Terra Nostra, Pizca Patisserie, La Alcudia, Relaxed Lounge Services, Tablescape Guatemala, and Mayú Handmade, along with the collaboration of restaurants and producers who provided high-level experiences.
The total estimated investment amounted to Q150,000, combining INGUAT’s support and private contributions, including tastings, pairings, and professional coordination. The outcome was exceptional: in its 250-page Issue No. 199, Saber y Sabor devoted 62 pages to Guatemala—its first-ever feature on a Latin American country and the first time more than 25% of its content focused on a destination outside Europe.
The Estimated Advertising Value (EAV) of this coverage is Q930,000 (€93,000), but given its credibility, reach, and depth, the Estimated Editorial Value (EEV x 2.5) reaches Q2,232,500 (€232,500), representing a 1,388.33% return on investment.
According to Karin Codoñer, director of La Alcudia, “this publication is a recognition of the talent and dedication of Guatemalan chefs, and a significant step toward positioning Guatemala in the global conversation about gastronomic destinations.” About Saber y Sabor Founded in Spain in 1993, Saber y Sabor is a privately owned magazine specializing in professional gastronomy, renowned for the depth of its features and its international reach across Europe and Latin America.
Press Contact La Alcudia
administracion@terranostragua.com
+502 5413 8484
https://www.hellochefs.es/revistas/saberysabor
Source: La Alcudia
