This is OCI.mde's signature dish — the one people make reservations to eat. The ribs braise for twelve hours (while most restaurants do three to four), creating meat so tender it falls from the bone. The sauce combines citrus brightness with gentle heat, and peanuts add texture. Multiple reviews identify the sauce-to-meat ratio as the defining detail.
Tips from diners
Book the short ribs when you make your reservation — they often sell out by dinner service. The 12-hour braise means quantity is limited.
The sticky rice on the side is essential to the dish — use it to soak up every drop of that sauce.
The dessert changes with the agricultural calendar. Recent versions have featured guanabana panna cotta, passion fruit mousse, or lulo sorbet — always showcasing a single fruit and how technique can amplify its natural character.
Tips from diners
Ask your server to describe the dessert before ordering — some versions pair better with specific wines from the list.
OCI.mde's tiradito showcases sustainably sourced fish from Colombia's coasts, sliced paper-thin and dressed with a citrus cure that lets the fish's delicate flavor show. The plate includes seasonal vegetables and microgreens that add color and slight bitterness.
Tips from diners
Ask your server which fish is currently featured — they rotate based on sustainable catch availability.
Londoño's time in Asia influences this dish — the prawns are simply grilled to preserve their natural sweetness, then finished with house-made pastes that blend Asian fermentation with Colombian techniques. The result walks a line between familiar and surprising.
Tips from diners
This pairs beautifully with the house wine selection — the servers are knowledgeable about their wine list and can guide pairings.
A more traditional Colombian preparation, the pork shank is cooked until the connective tissue breaks down, creating its own sauce. OCI.mde adds seasonal touches — sometimes tropical fruit, sometimes fermented elements that nod to Londoño's French training.
Tips from diners
This is a hearty dish — save room after starters, or skip a course to fully appreciate the pork.
OCI.mde was founded in 2013 by executive chef Laura Londoño and architect Santiago Arango. Londoño trained in two Michelin-starred kitchens in France, bringing that precision to Colombian products. The menu rotates every six months with the agricultural season. Their short ribs braised for 12 hours have become the restaurant's most requested dish — reviewers consistently call out the sauce-to-meat ratio as what makes it memorable.
Book online through CoverManager or call ahead. The industrial-modern space fills quickly, especially weekends.
Mention your occasion (anniversary, birthday, celebration) when reserving — the kitchen often sends a special treat to the table.
The wine program focuses on South American selections with an emphasis on natural wines. Pairings are available but sommelier-guided selection may reveal more adventurous bottles.
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