WHAT IT IS?
Founded in 2007 by Colombian chef Juan Manuel Barrientos, Elcielo started in Medellín and quickly expanded to Bogotá, Miami, and Washington D.C. (where it earned a Michelin star). More than a restaurant, it is a lab of emotions.
Elcielo is not a traditional restaurant — it’s a theatre of senses where gastronomy meets neuroscience. In simple terms, neuroscience is the science of how our brain reacts to experiences. At Elcielo, food is designed not only to be tasty, but to activate emotions and memories in the brain. For example, when guests eat blindfolded, their brain pays more attention to smell and texture; when they dip their hands in melted chocolate, it creates surprise, laughter, and a memory that sticks. The idea is that the brain links the flavors with the emotion, so the experience lasts long after the dinner is over.
In here they have an iconic touchpoint called Chocoterapia, this is a playful ritual where the customers wash their hands in warm melted chocolate before the meal. In this touchpoint and hygiene act becomes a moment of joy and wonder. This moment works as an ice breaker and set ups the stage for the rest of the journey.
They have also fun rituals like the hand experience, the cloud, memory games, blinfolded tasting and also stories on the plate.
WHY IT´S COOL?
- Multi-sensory Ritual: Eating becomes an immersive performance, not just a meal
- Memory Anchor: No guest forgets the differents rituals they experience in this restaurant
- Shareability: It’s an Instagram. ready ritual that spreads the brand’s story in an organic way
- Emotional Design: By mixing neuroscience and hospitality, the restaurant builds empathy, surprise and joy into the dining journey
WHY IT HAS FUTURE GROWTH POTENTIAL?
Elcielo has a global magnetism, proving that Colombian creativity can stand alongside the world’s best, Michelin restaurants. Its signature rituals, shows clear scalability, as they can be reimagined across cities, menus and cultural contexts. It is perfectly aligned with the experience economy, because Elcielo doesn’t just serve dishes: it monetizes emotion, turninig each story into the true product. And by blending Colombian ingredients with cutting-edge design, it exports a powerful new narrative of Colombia to the world.
Links:
Sheima El Boutaybi
tato (Glauco)
Sofia Flores Abrantes Prado
What fascinates me most are the rituals, like starting with “Chocoterapia” or dining blindfolded. These details make the experience feel playful and transformative at the same time, inviting guests to use their senses in a completely different way.
Camila Altieri
Luis Sanchez Ibarra
Sebastian Duran Otaola
Eva Jannat
Thaleia Bamiha
Science of the Time