La Makha's signature opener showcases the Mediterranean-Colombian fusion: Spanish-inspired grilled octopus (the technique and spice) meets Colombian ingredients (the herbs from highland regions, the specific paprika). The hummus is silky, the octopus is cooked until tender with charred exterior, and Andean herbs (cilantro-like varieties) add regional identity.
Tips from diners
This is the opening dish on the tasting menu — ask the server to explain the regional inspiration of the herbs before you eat.
Another signature dish that defines La Makha's approach: Mediterranean technique (herb-marinated lamb, precision grilling) with Colombian ingredients (coffee from specific regions, sourced through suppliers). The coffee reduction is savory-bitter, not sweet — it deepens the meat's natural flavors. Rosemary is the classical herb, the coffee is the twist.
Tips from diners
Request this during your tasting menu selection when booking — it's the strongest protein course.
The final course reflects La Makha's signature blend: tropical Colombian fruit (passion fruit, guanabana, lulo) prepared with Mediterranean technique (precise plating, spice like cinnamon) and supported by a delicate pastry work. The flavors are clean, the spices are subtle, and the fruit is the hero.
Tips from diners
Mention if you're celebrating when booking — pastry can add a personalized element (sparkler, name, etc.) to this final course.
Rather than traditional vegetables, La Makha features tubers unique to Colombian highlands — yacon, ulluco, mashua — roasted until caramelized. The warming spices (cinnamon, clove) reference Mediterranean tradition, while the vegetables are clearly Colombian. This course bridges vegetable and starch.
Tips from diners
La Makha has a vegetarian version of the tasting menu — let them know when reserving.
The kitchen selects a pristine white fish and cooks it in parchment to preserve moisture. It's finished with an herb oil made from foraged botanicals from different Colombian regions — the flavor shifts with seasons and availability. This is a lighter course that sits between protein-heavy dishes.
Tips from diners
This is lighter than the lamb — good for midday dining. The herb oil is the star; don't skip bread to soak it up.
La Makha operates inside Binn Hotel in El Poblado, led by Chef David Suárez Estrada. The concept is cocina de origen (source cuisine) — Mediterranean techniques applied to Colombian ingredients sourced from specific regions across the country, from Pacific coast to Andean highlands. The 7-step tasting menu maps a exploration across Colombia's ecosystems, with David selecting the most representative ingredients from each region.
Book the 7-step tasting menu in advance — it's the best introduction to Suárez Estrada's approach. Reservations through Binn Hotel or directly at the restaurant.
La Makha has five signature cocktails (Esfumado, Silencio, Sabroso, Niebla, Revelación Rubí) designed to pair with the menu. Skip wine pairing and order cocktails to explore something unique to Medellín.
If you're staying at Binn, mention it when making reservations — hotel guests sometimes get priority seating or timing preferences.
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