THE KM.0 KITCHEN
- milanabarichara
- Mar 14
- 1 min read
Milana is a physical and social health project based on the zero-kilometer cuisine concept. So, what is zero-kilometer cuisine?
Zero-kilometer cuisine in gastronomy is a trend that seeks to reduce environmental impact by reviving underutilized regional products. It's about welcoming local food production into our kitchens, which in this case is nothing more and nothing less than the traditional product of Colombian peasant labor, ultra-fresh produce that comes from the countryside and speaks to local identity and the virtue of each region's soils.
Milana designs her dishes according to the harvest calendar and low-impact livestock practices in Barichara and its surroundings. Small farms, families dedicated to their lands, work with rainwater irrigation and rural aqueducts, organic fertilizers, composting, and syntropy exercises inherited from both local elders and new neighbors, usually foreigners, who teach us how to better manage our ecosystem.
The MILANA BRUNCH is written every 4 weeks, the SEASONAL MENU is written every 12 weeks, and the pastry room executes its recipes according to the abundance of all those ingredients that must be used in the short term.
Along with the general goals of reducing environmental impact, there is also our more personal interest in offering a gastronomic experience that brings well-being to our bodies and our social environment by strengthening the local economy—a fair exercise for a very small town greatly impacted by gentrification and tourism, and which we have decided to make our home.
Learn more about the social environment of Milana's kitchen here:
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