Your 4-day travel guide
Cundinamarca, the heartland of Colombia, offers a rich tapestry of colonial history, Andean landscapes, and culinary traditions just beyond Bogotá. This province is where the Spanish colonial legacy meets indigenous heritage, creating a unique cultural blend. From the preserved architecture of historic towns to the fertile savannahs producing world-class coffee and fresh ingredients, Cundinamarca provides an authentic Colombian experience. For couples seeking culture and food, this itinerary explores charming towns, significant historical sites, and regional cuisine, all within easy reach of the capital but offering a distinct pace and character.
Ask someone who actually lives in Cundinamarca
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Before You Go
When to Go
The best time to visit Cundinamarca is during the dry seasons, which are December to March and July to August. During these months, you'll have more reliable sunny weather, which is ideal for visiting outdoor sites like Laguna de Guatavita, walking around colonial towns, and enjoying scenic drives. The rainy seasons (April-May and September-November) can see afternoon showers, but mornings are often clear, and the landscape is lush and green. Temperatures are mild year-round due to the altitude, with average highs around 18-20°C (64-68°F) in towns like Zipaquirá and Villa de Leyva.
Cundinamarca is the heartland of the Muisca indigenous civilization, and their influence is still felt in place names, legends (like El Dorado at Guatavita), and some traditions. The culture is a mix of this indigenous heritage and deep Spanish colonial roots, evident in the religion, architecture, and food. Life moves at a slower pace in the towns compared to Bogotá. People are generally friendly and polite. A handshake is a common greeting. When dining, it's polite to wait until everyone is served before eating. In small towns, many shops may close for a long lunch break (siesta) from about 1:00 PM to 3:00 PM. The region takes pride in its agricultural products, especially coffee, dairy, and potatoes, which form the basis of the hearty local cuisine.