Mondongo is the most traditional of Antioquian stews and Hatoviejo's version showcases proper preparation. Beef tripe is slow-cooked to tenderness and combined with chunks of yuca, potatoes, and an aromatic broth infused with sofrito. It arrives steaming with lime wedge and fresh cilantro for the diner to customize seasoning to taste.
Tips from diners
Mondongo at Hatoviejo is worth seeking out — the broth is deep and the tripe is properly tender.
Hatoviejo's bandeja paisa is prepared with the same care and consistency that has defined the restaurant for 40+ years. The kidney beans are slow-cooked, the chicharrón (fried pork belly) is crispy yet tender, the chorizo is perfectly grilled, and all components arrive at the correct temperature on a traditional plate. The balance of flavors and textures — the richness of the pork against the brightness of cilantro and lemon — exemplifies why this dish has endured.
Tips from diners
This is one of the best bandeja paisa versions in the city — the consistency of preparation and quality of ingredients stand out.
Come for lunch on a Tuesday or Wednesday when the restaurant is less crowded. You'll get attentive service and can savor the dish.
Hatoviejo's ajiaco is comforting and traditionally prepared with shredded chicken, corn kernels, and two types of potatoes simmered in an aromatic broth. The soup arrives in a large bowl with accompaniments — rice, diced avocado, and crema (sour cream) — which the diner adds to taste. It's the kind of soup you order when you want warmth and tradition.
Tips from diners
Ajiaco is the go-to on rainy days — it's warming and authentic.
Sancocho is a traditional Colombian stew that reflects family cooking across generations. Hatoviejo's version includes chunks of beef, yuca (cassava), plantain, potato, corn, and onions simmered in a savory, rich broth. It's a complete one-bowl meal that embodies Antioquian comfort food.
Tips from diners
Sancocho is served at family celebrations — order it to experience traditional paisa family cooking.
Hatoviejo's steak offerings include quality Colombian beef grilled over charcoal or on the plancha. Cuts vary but the preparation is straightforward — quality beef cooked to order, rested properly, and served with traditional sides like arepa (corn cake), fresh green salad, and a bright chimichurri.
Tips from diners
The steak is a good value and a nice change from the typical bandeja paisa — good for groups with mixed preferences.
Hatoviejo opened in September 1982 on the Las Palmas highway, founded by four architects—Édgar Jaime Isaza, Jorge Velásquez, César Valencia, and Juan Guillermo Jaramillo—who were partners in the Grupo Habitar. They built a restaurant that combined their passion for architecture with gastronomy and Antioquia's culinary traditions. The flagship location retains its original design philosophy while maintaining consistently quality traditional Colombian cuisine. The restaurant now operates 4 locations strategically positioned across Medellín and the metropolitan area.
Call ahead for groups or weekends — +57 4 322 8998 ext 1 (Las Palmas location). Walk-ins are welcome for individuals and pairs.
Hatoviejo has multiple locations and offers private dining for groups. It's a popular choice for family celebrations and business lunches.
The Las Palmas location is on the scenic highway — it's architecturally distinctive and offers views. Worth visiting for the design alone.
Similar picks in Medelln
Page last updated: