The pizza dough ferments naturally before hitting the wood-fired oven. Burrata—creamy and delicate—is added after baking so it doesn't melt completely. The prosciutto is sourced carefully, and fresh arugula is scattered over just before serving. It's a study in combining Italian classics with a touch of Colombian refinement.
Tips from diners
Order this as a shareable appetizer before pasta. The burrata is creamy and luxurious without being heavy.
This dish showcases Abbiocco's Colombian-Italian fusion philosophy. The gemelli is handmade, the salmon is grilled, and the pickled broccoli adds a sharp acidity that balances the richness. The local lime is the key—it's brighter and more floral than regular lime, giving the sauce a distinctly Colombian character while the technique remains Italian.
Tips from diners
This is lighter than the cream-based pastas. It's a good option if you want Italian without feeling too full.
House cocktail with local lime, white rum, and fresh herbs—a Colombian twist on Italian aperitivo.
Tips from diners
Start with this house cocktail. It sets the tone and pairs beautifully with pizza or cheese.
The chef changes the ravioli filling daily based on what's available from local suppliers. On a given day, it might be filled with mushroom, ricotta, or seafood. The simplicity—just butter and fresh herbs—lets the filling shine. Regulars ask the server what today's filling is.
Tips from diners
Ask the server what the ravioli filling is before ordering. The seasonal variations are one of the best reasons to return.
A curated selection of local and imported cheeses, cured meats, and artisan breads.
Tips from diners
Great for sharing. Order this as an opener and pair it with a glass of wine while you decide on pasta and pizza.
Abbiocco, located on the ground floor of the Marquee hotel, celebrates the marriage of Italian tradition and Colombian ingredients. The menu is divided into four sections: l'giardino (garden vegetables), di mare (seafood), di terra (land proteins), and il dolce (desserts). The restaurant sources from local farmers, fishermen, and producers, infusing Italian technique into Colombian ingredients. The atmosphere blends rustic charm with modern touches, making it warm enough for intimate dinners but lively enough for groups.
The location near Parque Lleras is lively, especially in the evening. It's relatively accessible for walk-ins compared to other El Poblado restaurants, but a reservation is still recommended Friday–Saturday.
The split into four menu sections (garden, seafood, land, desserts) makes it easy to plan a multi-course experience. Let the server guide you through the menu.
This is one of El Poblado's best spots for a meal with character. The service is warm, and the staff genuinely care about the food and wine pairings.
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