The spinach pizza is Café Zorba's signature — a lesson in how cream can replace cheese without sacrificing richness. Fresh spinach wilts onto a thin, crispy crust, caramelized onions add sweetness, pistachios bring crunch, and whipped macadamia cream delivers a mild, nutty richness. Reviewers call it a revelation.
Tips from diners
The spinach pizza is best eaten fresh from the oven — within 2 minutes. The crust loses its crispness quickly as it cools.
This pizza stands out for its technique — the macadamia cream shows how creative pizza can be without meat.
Café Zorba takes beer seriously — eight taps rotate based on availability, featuring Colombian microbrews and imported lagers. Prices range from 6,000 to 9,500 COP per pint. The bartender will recommend pairings with the pizza. Popular options include a pale ale from a Medellín brewery and a crisp German lager.
Tips from diners
Ask what's on draft that day — Zorba rotates beers regularly. If you see a Colombian craft brewery you haven't tried, that's your chance.
Café Zorba's hummus is a standout starter — smooth, slightly garlicky, and warmed through before serving. The naan bread arrives fresh from the oven, crispy on the outside, tender inside. It's a simple starter but demonstrates technical skill.
Tips from diners
The hummus and naan is a great starter while waiting for pizza. It's warm, filling enough to not spoil the meal, and tastes homemade.
The vegetable salad changes by season — summer brings grilled zucchini and eggplant, winter offers root vegetables and beets. Everything is roasted to caramelize the natural sugars, then tossed with fresh greens and a tangy vinaigrette. Crumbly goat cheese adds richness.
Tips from diners
Order the salad if you want something lighter than pizza but more substantial than hummus. It's a satisfying meal on its own.
A simpler composition than the spinach pizza, the ricotta pizza lets the quality of each ingredient shine. Dollops of fresh ricotta don't fully melt — they create pockets of creaminess. Fresh basil and oregano perfume the whole pie. A final drizzle of aged balsamic vinegar adds acidity that ties it all together.
Tips from diners
If the spinach pizza isn't available, order this. The simplicity makes every element matter — ask if the basil and balsamic are house-made.
Café Zorba opened in El Poblado as a bohemian café with exposed brick, dim lighting, and a commitment to vegetarian pizza. The kitchen uses a brick oven to cook thin-crust pizzas, most with no meat — spinach with macadamia cream, fresh ricotta and herbs, roasted vegetables. The craft beer selection rivals the food: eight different Colombian and imported lagers on draft. The space hosts fringe theatre, live jazz and funk, art exhibitions. It's rated #1 pizzeria on Tripadvisor in Medellín.
Café Zorba hosts live jazz, funk, and salsa performances multiple nights per week. Check their Instagram (@cafezorba) for the schedule — Thursday and Friday nights are most likely to have music.
Friday and Saturday nights fill up quickly — expect a 30-45 minute wait for a table after 8 pm. Come before 7 pm or make a reservation.
Pizza + beer = about 35,000 COP per person. That's affordable for El Poblado. The student and bohemian crowd keeps prices down and keeps the vibe real.
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