Whole cauliflower florets are roasted until golden and crispy on the edges, then tossed in a savory seasoning blend. They arrive warm and are easy to eat with your hands. Multiple reviews call this out as a must-order appetizer — crispy on the outside, tender inside. Often shared at tables.
Tips from diners
Order as a shared appetizer — one plate is plenty for 2-3 people to nibble before the main course.
A satisfying chocolate cake with proper cocoa flavor and tender crumb structure. Topped with creamy, cooling coconut ice cream made fresh in-house. The cake is baked daily in Kaime's open kitchen, visible from the dining area. A showstopper dessert that converts skeptics about vegan baking.
Tips from diners
Available as a full cake for special occasions — order ahead and Kaime will decorate it.
The vegan short rib is made from a proprietary base and cooked until tender and flavorful. Served in three small corn tortillas with crisp slaw and a complex housemade sauce. The richness and depth of flavor demonstrate why Barrientos' vegan cooking earned Michelin recognition. The tacos are satisfying enough as a light main or shareable appetizer.
Tips from diners
These are only available Friday-Sunday for dinner service — plan your visit accordingly.
A wholesome lunch bowl featuring protein-rich quinoa topped with an array of beautifully roasted vegetables and fresh greens. The tahini dressing adds richness without heaviness. Reviewers note this is the ideal light lunch — nourishing, flavorful, and not overloaded with sauce.
Tips from diners
Perfect for a light weekday lunch — arrives quickly and leaves you feeling energized, not sluggish.
A fragrant yellow curry made with coconut milk, turmeric, and aromatic spices. The sauce coats cauliflower florets and tender potatoes. Served with jasmine rice or roti. The warmth and depth of flavor come from careful spice layering, not heat. Comfort food done with integrity.
Tips from diners
Order this on cooler days — the warming spices make it feel like a hug in a bowl.
Kaime opened in 2018, founded by Juan Manuel Barrientos, Medellín's only Michelin-starred chef, along with his mother and sister. It's located opposite his original restaurant, El Cielo. The space features warm wood tones and rattan lighting, with an open kitchen and bakery where housemade breads, cakes, and pastries are produced daily. Kaime has become one of Colombia's top destinations for vegan and vegetarian cuisine.
Dinner service is Friday-Sunday only — lunch is Monday-Friday. Hours are limited, so check ahead.
No reservations — put your name on the list and wait in the café area. 15-30 minute waits are common on weekend dinners.
You can watch the bakers and cooks through the open kitchen — arrive early if you want to see the production.
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