Each tasting menu opens with a palate-setting course that announces what the kitchen is exploring that week. It might feature herb powders (fennel, culinary herbs, foraged botanicals) presented in unexpected ways — perhaps as a seasoning for raw fish, or a garnish on a delicate crudo. The herb is the hero.
Tips from diners
The menu changes every service — ask your server what today's opening herb is and what inspired its selection.
Before dessert, TEST Lab serves a palate cleanser built from herbs or edible flowers — perhaps a cilantro sorbet, a culantro-based frozen component, or an edible flower (pansy, nasturtium) in an icy format. It's refreshing and resets your palate for the final course.
Tips from diners
This comes between savory and sweet — eat it quickly while it's frozen for the intended texture contrast.
The dessert course stays true to TEST Lab's philosophy: a single tropical fruit (passion fruit, guanabana, lulo) prepared with clarity and precision. The kitchen might add a surprise (an herb garnish, a spiced element) that connects back to the savory menu's themes.
Tips from diners
Let the kitchen know if you're celebrating — they'll work with pastry to add something special to this final course.
TEST Lab experiments with fermentation as a technique and flavor builder. This course showcases a single vegetable (perhaps charred greens, roasted brassica, or sliced raw roots) paired with fermented condiments the kitchen has been developing. The ferments might be koji-based, miso-inspired, or completely original — always earthy, savory, and complex.
Tips from diners
Return visits are rewarding because the ferments are always changing — the kitchen is constantly building new pastes and fermented sauces.
One of TEST Lab's technical signatures: sourced fish cooked simply, then finished with a crust of herb powders that have been toasted to release aromatic oils. The powders change weekly (sometimes fennel-forward, sometimes a blend of foraged greens), creating a different dish even when the fish technique stays consistent.
Tips from diners
Don't try to brush off the herb powder — it's intentional. The powder layers flavor and texture that define this dish.
The protein course usually features a local protein cooked until tender, then finished with a sauce that showcases TEST Lab's spice work. The kitchen sources spices from specific suppliers and blends them with fermented or foraged elements. The result is savory with unexpected depth — not heat, but complexity.
Tips from diners
This is often the most generous portion — come hungry and save room.
TEST Lab Kitchen is a culinary lab in Provenza, El Poblado, built on discovering new techniques for herbs and vegetables. The team includes chefs with experience at Celele, ElCielo, and Carmen. The 8-course tasting menu is never the same — it flexes to seasonal variables, using fruits and tubers only when they're at their best. The kitchen experiments with herb powders, ferments, and new ingredient combinations, creating a constantly evolving dining experience.
Reserve on Resy or contact the restaurant directly (@test.klab on Instagram). The 8-course tasting menu takes about 3 hours — plan accordingly.
Visit multiple times in a season to experience the full range of seasonal menus. The kitchen is constantly evolving, and repeat guests see the most dramatic evolution.
Ask about the cocktail pairing option — the bar team is experimenting with fermented spirits and unusual ingredients that pair with the kitchen's approach.
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