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CHERRY BLOSSOM EXPERIENCE

Two weeks. One ephemeral season

In 2026, the blossoms return alongside a milestone —
a season that carries both the fleeting and the historic.

Celebrate cherry blossom season in Washington, D.C. with a refined dining experience at Elcielo.

Inspired by the beauty and ephemerality of sakura, this seasonal creation blends Colombian haute cuisine with delicate Japanese influences — expressed through texture, aroma, and emotion.

Available for a limited time during peak bloom.

Marzo – Abril, 2026
Limited seating available.

Elcielo key symbol representing Colombian Michelin-recognized avant-garde fine dining brand identity

WHAT’S INCLUDED THIS SEASON

The experience menu

&

Hanami Dessert (included in tasting menu)

Cherry ice cream, red velvet sponge, yuzu syrup and gel, sakura veil, white chocolate snow, strawberries, amarena reduction.

Seasonal Snack (optional)

Smoked trout with sakura oil, citrus and honey foam, dashi gel, miso cracker shaped as a blossom, topped with trout roe.

Cherry Blossom Bag (Add-on | $60)

Pink chocolaterapy infused with sakura, amarena and sakura truffle, seasonal cocktail, and a Polaroid memory.

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Our Team

Portrait of Juan Manuel Barrientos, Executive Chef and Owner of Elcielo

Juan Manuel Barrientos

Executive Chef

Portrait of Sebastian Moreno Henao, Executive Sous Chef and Corporate Chef USA at Elcielo Hospitality Group

Sebastian Moreno Henao

Executive Sous Chef

Joel López Giraldo, Chef de Cuisine at Elcielo Washington D.C., in chef whites with arms crossed

Joel Lopez

Chef de Cuisine

Portrait of Angel Guillen, Sommelier and Dining Room Manager at Elcielo New York

Angel Guillen

Dining Room Manager

Location

Elcielo Washington D.C.

1280 4th St NE, Washington D.C.

La Cosecha at Union Market District

dc@elcielogroup.com

+1 (202) 569-9855

Hours

Monday
5:00 p.m. to 11:30 p.m.

Tuesday
Closed

From Wednesday to Saturday
5:00 p.m. to 11:30 p.m.

Sunday
6:00 p.m. to 11:00 p.m.

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Contact

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Portrait of Juan Manuel Barrientos, Executive Chef and Owner of Elcielo

Juan Manuel Barrientos
Executive Chef & Owner

Global Creative and Culinary Direction

Colombian chef, entrepreneur, and founder of Elcielo Hospitality Group. Juanma has brought Colombian gastronomy to international stages through innovation, technique, and sensory-driven experiences. Trained by renowned chefs such as Juan Mari Arzak and Iwao Komiyama, his culinary approach is rooted in research, creativity, and deep respect for ingredients.

He leads Elcielo’s global culinary vision and the development of concepts now present in Medellín, Bogotá, Miami, Washington D.C., and New York. His work has been recognized by the MICHELIN Guide, which has awarded stars to Elcielo Miami and Elcielo Washington D.C., and a MICHELIN Key to Elcielo Hotel Medellín.

He oversees the group’s strategic expansion, sensory innovation, and social impact initiatives through Elcielo Foundation.

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Portrait of Sebastian Moreno Henao, Executive Sous Chef and Corporate Chef USA at Elcielo Hospitality Group

Sebastian Moreno Henao
Executive Sous Chef & Corporate Chef USA, Elcielo Hospitality Group


Culinary coordination and standards.

Sebastián Moreno Henao is a Colombian chef with more than fifteen years of experience in haute cuisine and the hospitality industry, and one of the foundational figures of Elcielo Hospitality Group, where he has worked since 2012 and has been part of the United States operations since 2015, serving as Corporate Chef USA since 2022. Currently Executive Sous Chef and Corporate Chef USA, he has overseen the culinary direction of Elcielo’s Michelin-starred restaurants in Miami and Washington, D.C., and is now leading the opening and development of Elcielo New York. Renowned for his commitment to elevating Colombian cuisine on the global stage through sensory-driven fine dining, Sebastián has been instrumental in shaping the group’s tasting menus, R&D programs, and culinary innovation, contributing brand’s development. Since 2020, he has supported the leadership of the first Colombian restaurant in history to earn a Michelin Star—Elcielo Washington D.C.—recognized consecutively from 2021 through 2025. His expertise spans recipe and menu development, culinary leadership, GMP compliance, and guiding the standards and creative direction of the group’s restaurant kitchens across multiple cities. Sebastián’s international background includes stages at world-renowned institutions such as El Celler de Can Roca (3 Michelin Stars, Girona), Restaurant Bror (Copenhagen), Nordic Food Lab, and Noma (3 Michelin Stars, Copenhagen) and BIKO restaurant (Mexico City).

Joel López Giraldo, Chef de Cuisine at Elcielo Washington D.C., in chef whites with arms crossed

Joel López Giraldo
Chef de Cuisine, Elcielo Washington D.C.

Kitchen leadership

Joel López Giraldo is a Colombian chef with more than a decade of experience in haute cuisine, known for his creative approach to contemporary gastronomy and his ability to transform Colombian flavors through refined technique and modern culinary trends.

A member of Elcielo Hospitality Group since 2019, he currently leads the kitchen at Elcielo Washington D.C., the first Colombian restaurant in history to earn a Michelin Star—an honor it has received consecutively from 2021 through 2025. Joel’s leadership blends precision, innovation, and deep cultural understanding, allowing him to craft tasting menus that celebrate Colombian identity while pushing the boundaries of fine dining.

His expertise spans menu development, technical execution, sensory-driven plating, and guiding culinary teams toward excellence. He holds a professional degree in Culinary Arts from the Academia Gourmet Internacional in Medellín (2018).

Portrait of Angel Guillen, Sommelier and Dining Room Manager at Elcielo New York

Angel Guillen
Sommelier & Dining Room Manager

Angel Guillen is a seasoned hospitality professional with an exceptional background in fine dining service, wine stewardship, and guest experience management. As Sommelier & Dining Room Manager at Elcielo, he leads the front-of-house team with warmth, precision, and an unwavering commitment to excellence.

With extensive experience in luxury hospitality, Angel brings a refined approach to wine selection, pairing philosophy, and service rituals. His leadership focuses on creating memorable, sensorial moments that elevate each guest’s journey—honoring Elcielo’s vision through hospitality rooted in elegance, knowledge, and genuine care.

Angel oversees daily dining room operations, staff training, and guest relations, ensuring that every service reflects the artistry, harmony, and attention to detail that define the Elcielo experience.