This is the burger that made La Boxtecca's name. The 250-gram patty is ground in-house from A5 Japanese Wagyu — meat so marbled it's nearly 50% fat. When cooked to medium, the patty renders to silk, holding together despite the fat content. Cheese melts into the crevices, while fresh tomato and lettuce cut through the richness. The house aioli is restrained. At 65,000 pesos, it's expensive, but reviewers consistently say it's the best burger they've ever had — and worth the price for a special occasion meal.
Tips from diners
Order it medium — Wagyu's fat content keeps it tender even at higher temperatures. Medium-rare risks being too rare given the intramuscular fat.
There's no seating here — grab your burger in a box and find a nearby plaza bench or terrace. The box keeps it warm and contained.
This is a luxury burger. If you want high-quality beef at lower cost, try La Pampa's burger instead (32,000 COP).
A playful addition to the menu. The hot dog uses ground Wagyu formed into a cylindrical shape, meaning the same marbling and tenderness as the burger translates here. Grilled until the casing chars, it's topped with caramelized onions and a light touch of condiments. It's not trying to be a fancy item — it's comfort food refined by premium meat.
Tips from diners
This is an affordable way to taste Wagyu beef without committing to the full burger experience.
Not a burger, but equally worthy. This sandwich uses premium Argentine ribeye (thinner and more affordable than the Wagyu) grilled and stacked on crispy ciabatta with bright chimichurri. The bread soaks up the meat's juices. Reviewers praise it as a lighter alternative to the Wagyu burger while still showcasing La Boxtecca's meat quality. At 42,000 pesos, it's positioned as the weekday option for those who love meat but want something leaner.
Tips from diners
This is the smart lunch order — meat-forward, satisfying, and costs half what the Wagyu burger runs.
For those who want the Wagyu experience with more volume, La Boxtecca offers two thinner patties instead of one thick one. This approach increases the char-to-meat ratio and allows the cheese to melt more evenly. Caramelized onions and house pickles add sweet and sour notes. Reviewers who prefer their burgers stacked over single-patty find this superior to the standard.
Tips from diners
This feels more like a 'burger' burger — familiar and indulgent. The double cooks faster than the single, which is helpful on busy days.
Beyond prepared burgers, La Boxtecca sells retail cuts of Wagyu for customers who want to cook at home. The beef is sourced from Japanese A5 suppliers and aged in-house. Prices vary by cut but typically range from 120,000-180,000 COP per half-kilogram. This service appeals to expats and affluent locals who cook and want premium meat without the restaurant markup.
Tips from diners
If you have a kitchen, buy a steak here and grill it yourself — better value than ordering a prepared burger and you get to control the technique.
La Boxtecca operates as a high-end butcher shop (carnicería) that sells Wagyu beef and also prepares gourmet burgers on order. With locations in Plaza San Lucas (El Poblado) and Le Mont Comercio, the operation keeps things minimal: no dining room, no fuss, just carefully sourced meat ground fresh and cooked to order. The 250-gram Wagyu burger at 65,000 pesos has become the gold standard for burger enthusiasts across the city.
This is a butcher shop first, burger shop second. There's no dining area — you'll eat standing at a nearby plaza or bench. Plan accordingly.
Weekends get busy. Arrive early (before 1 PM) or late (after 8 PM) to avoid 30+ minute waits.
Cash is preferred, but credit cards are accepted. Have small bills ready — change-making can slow the line.
This works perfectly for a portable celebratory meal. The burger in a box is elegant enough for a special occasion, casual enough to eat in a park.
Similar picks in Medelln
Page last updated: