Mercagán

About

Bucaramanga's most iconic restaurant has been perfecting the cabro — slow-roasted baby goat, the region's signature dish — for over 50 years. The Santanderean table comes loaded: carne oreada (air-dried beef), mute santandereano (a thick tripe and corn soup), and pepitoria (goat offal with herbs). It's primal, unapologetic, and absolutely delicious. The open-air terrace fills with extended families on Sunday afternoons.