This course exemplifies X.O.'s approach: a single premium ingredient (the shrimp) refined through a supporting element (the nut purée that adds body and richness). The shrimp is cooked to just-done doneness, the purée is smooth and subtle, and the plating includes microgreens and a finishing oil that adds final brightness.
Tips from diners
This comes partway through the 13-course menu — pace yourself on earlier courses so you're ready to appreciate the protein-forward courses.
A star dish that showcases Pevitts' technique: the lobster is grilled to preserve its natural brininess, then finished with a sauce built from koji (rice koji from fermentation, adding umami depth) and brown butter. Yacon root — sweet and subtle — complements without overpowering. The plate is a study in balance.
Tips from diners
This is one of the highest points in the menu — be ready for it emotionally and gastronomically. The koji sauce is the star, don't skip the bread to soak it up.
Pastry Chef Sebastian Marin concludes the menu with a refined sweet course built around a single or paired tropical fruit. Recent menus have featured passion fruit mousse with crispy tuile and passion fruit curd, or guanabana panna cotta with a bitter chocolate sauce. The plating is architectural, the flavors are clean.
Tips from diners
Mention if you're celebrating — the kitchen will work with pastry to add a special element (perhaps a sparkler or personalized element) to the final course.
X.O.'s vegetable course demonstrates that fine dining vegetable preparation can be as engaging as protein. The kitchen selects a single vegetable at peak ripeness, chars it until the exterior is crispy and sweet, then builds the plate with complementary purées and a finishing herb ash that adds mineral, herbal complexity.
Tips from diners
X.O. offers a vegetarian version of the tasting menu — make sure to select it when making reservations.
The kitchen sources sustainable fish and treats it like a foundation for regional expression — one version might emphasize Pacific coast influences (citrus, heat), another highlights Andean tradition (altitude-grown herbs, mineral salt). The raw preparation lets the fish's purity show, the garnish tells a geographic story.
Tips from diners
Ask your server to describe the regional inspiration for today's crudo — each iteration has a story about the ingredients' origin.
X.O. was voted into Latin America's 50 Best Restaurants in 2023. Chef Rob Pevitts and chefs Mateo Rios and pastry chef Sebastian Marin have created a menu that travels through Colombia's diverse regions on a single plate — from Pacific coast to Amazon. The kitchen emphasizes sustainably caught seafood and the concept is fun, collaborative dining, not formal fine dining. Bar seating offers a kitchen view.
Reserve months in advance through OpenTable or the restaurant website — this is one of Medellín's most sought-after tables. The 13-course tasting menu runs 429,000 pesos without wine, 589,000 with pairing.
Request bar seating when you book. You'll watch the kitchen work through all 13 courses, and the chefs often explain each dish as it goes out.
Three menu versions are available: standard, pescatarian, and vegetarian. The wine pairing shifts for each — the sommelier team is excellent at adapting.
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