Mini-mal began more as an experiment in social development than as a restaurant. Chef Eduardo Martinez, an agronomist by trade who was working on the Pacific Coast, saw Mini-mal as an opportunity to help support the region’s artisanal fishermen, mollusk collectors, and artisanal farmers. Since opening in 2001 in a quirky Chapinero Alto house, he hasn’t looked back and has shifted his attention toward the Amazon and other remote regions of the country, helping to spread awareness about Colombian biodiversity. His approach was years ahead of its time, and the unpretentious fare continues to impress. Inside the restaurant is a small shop selling handicrafts and food products from the communities Martinez works with.