Ices Plain & Fancy
The most remarkable execution of next-gen ice cream in these parts has to come from Ices Plain & Fancy. It's a storefront in a residential neighborhood, making most of its ice cream right in front of the customer. They use liquid nitrogen, KitchenAid mixers and blowtorches to create a dense, creamy mixture that's unlike anything else around. It's Ferran Adria crossed, almost literally, with a Victorian London cooking school - see the wall decorations. Berries and cream are topped with a berry coulis, fresh fruit, frozen pomegranate seeds and a rosette of fruit-flavored whipped cream. For the over-21 crowd, there's Dickel whiskey and pralines partying together. Theirs is an unusually flavorful waffle cone, too.

Serendipity Ice Cream
The progenitor of this group is Serendipity Ice Cream. Owner Beckie Jacobs supplies customers and plenty of better restaurants around town. While the new flavors like cotton candy (candy floss to non-Americans) and chocolate orange tickle us, she really made star status locally when she re-created Gold Coast Chocolate, a long-gone deep, dark chocolate that the boomer generation remembers from a now-gone St. Louis mini-chain called Velvet Freeze. Below are the summer hours for 'Dipity (as it's often referred to); cold weather shrinks them.

Sticks & Broth
Sticks & Broth, as the name suggests, focuses on two things: yakitori and ramen. Head over at lunchtime and you'll be able to choose from a range of dishes priced at just £6.50 each...and they're well worth the money. Check out the House Ramen, a slow-cooked pork bone broth piled high with noodles, tender beef brisket, bamboo shoots, beansprouts and slice of grilled corn – along with a beautifully cooked half soy egg.

Restaurante 1621
Set in the fabulous Hotel Sofitel Santa Clara, a former convent built in 1621, this sumptuous restaurant blends history, luxury and impeccable service. The contemporary French cuisine is executed with the freshest ingredients from the Colombian coast. Add to that the dazzling decór and impressive wine list, this is the restaurant for your most special occasions.

Restaurante Vera
This restaurant, in a colonial mansion, in true Cartagena style, serves Italian cuisine created by Colombian chef Daniel Castaño, known for his successful restaurants in Bogotá. This intimate dining space with just 10 tables sits within the stylish boutique hotel owned by designer Silvia Tcherassi. Don’t miss the Maiale, a memorable, slightly sweet suckling pig dish.

Carmen
Tucked away in the charming colonial mansion that is now the Hotel Boutique Anandá, Carmen is a refreshing break from the bustle of the walled city, and the Asian decór brings a feeling of cool calmness. Upstairs, the view of the sunset over the city from the hotel is spectacular for drinks before heading to the restaurant. Contemporary international food is served in this restaurant with just 20 seats. Choose from salads, ceviches, fish dishes and traditional Colombian and Spanish dishes.

Grecia Caf y Zuvlaki
Giorgios Sitaras and Petros Skirlis have introduced the tastes of Greece to Cartagena that brings to mind olive groves and Salonica. Although the gyros come in pork, beef, and chicken, we recommend the Vegetarian gyro. Feta cheese, cucumber, tomato, onion, tangy Greek olives, and dzadziki sauce are all stuffed inside a homemade pita bread and drizzled with extra virgin olive oil. As people from Cartagena say, it’s “bueno, bonito y barato” (good, tasty and inexpensive).

El Barn
It’s no surprise that the El Barón cocktail bar is so popular since they serve fantastic cocktails in an informal setting. At dusk the tables are set out on the lively San Pedro Claver Plaza, drawing an expat crowd looking to unwind after a long day at the beach. The mixologist’s creations (drinks with names like Alacrán, Antonio Banderas, and Don Alejandro) are some of the best in the city. The food is surprisingly good with tapas, sandwiches and salads. We recommend the delightful Spanish chorizo sandwich.

Mila Vargas
This charming bakery provides a refuge from the heat of Cartagena with a variety of cakes, cookies, breads and typical Colombian treats. Our favorite was the Cuatro Leches cake. In Latin America we have eaten plenty of Tres Leches cakes, but we were intrigued by the fourth milk. This cake, served in a glass, had layers of milk; sweetened condensed milk; evaporated milk; and was topped with arequipe, a thick South American caramel. It was simply amazing.

La Esquina del Pan de Bono
It’s not a pretty place. It’s too small and the little metal stools are incredibly uncomfortable. But when we saw people lining up to buy pasteles or turnovers, we had to investigate. Inside, we looked at the cheese, chicken, and meat turnovers and decided that the people lining up were right. These looked great. Buttery, light, and superb, these are one of the best informal bites to get in Cartagena. But make sure you get them fresh!