Sambombi sources free-range chicken from local suppliers and roasts it whole until the skin is golden and meat is just done. The accompaniment of shiitake mushrooms — sometimes sourced from local growers — are sautéed in butter and finished with the pan sauce. This is refined comfort food built on ingredient quality.
Tips from diners
Ask for a half portion if you're dining solo — the portions are generous and sharing a dish is common.
Sambombi's final course is an understated classic — a silky crème caramel (sometimes flavored with a local rum or coffee from Colombian highlands) with a crispy caramel shell. The simplicity lets ingredient quality show — the eggs, cream, and sugar are all carefully sourced.
Tips from diners
Notify the restaurant when booking if you're celebrating — they'll often add a sparkler or personalized element to the dessert.
These arepas start with locally sourced corn, cooked until tender and airy. They're filled or topped with a fresh crab salad that includes lime, cilantro, and avocado. The contrast between warm arepa and cool, acidic slaw makes this a standout starter or light main.
Tips from diners
Order two per person if making this your main — one arepa isn't quite enough once you start eating.
This appetizer showcases Sambombi's commitment to seasonal sourcing — the tuna is sustainably caught and prepared tartare-style with lime, jalapeño, and cilantro. The tostada is crispy, the toppings include ripe avocado, and the plate is finished with a spiced mayo.
Tips from diners
This is a great starter to pair with either the arepas or gnocchi — lighter than other mains.
Rather than potato gnocchi, Sambombi uses cassava — a Colombian staple — to create these light dumplings. The sauce varies weekly based on what's available (sometimes a brown butter and sage, sometimes a tomato reduction), but it always features fresh, local products. Finished with Parmesan and fresh herb.
Tips from diners
Ask your server what sauce accompanies the gnocchi this week — it's a good conversation starter about what's in season.
Founded in 2018 by chef Jhon Zárate in Provenza, Sambombi Bistró Local ('sambombi' means popular cuisine) prioritizes supporting local businesses and farmers. The menu changes weekly, driven by what's available from trusted suppliers. The bright, airy dining room with open kitchen and plant-filled space reflects the commitment to local, seasonal cooking. Tripadvisor rates it 4.7 of 5.
Sambombi is lunch-only, open Tuesday through Saturday from 1 p.m. to 3:30 p.m. Reserve via WhatsApp (+57 305 487 5058) or email — they fill quickly.
The menu changes weekly, which is part of the appeal — return customers come to see what Jhon has sourced and cooked this week. Ask to see last week's menu for comparison.
The open kitchen means you're watching the team work — it's an intimate experience. Perfect for small celebrations or impressing a guest with the food quality and transparency.
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