Sustainable processes used
In the heights of the Town, Medellín, where culinary art meets the most spectacular view of the city, La Makha has achieved something that few restaurants of its category manage: to unite the sophistication of haute cuisine with a deep respect for the origin of its ingredients.
Behind every dish served in this iconic gastronomic rooftop, there is a network of peasant, artisan and visionary hands that make it possible for the flavors to arrive fresh, authentic and full of history. They are the responsible producers who sustain the soul of the Makha, the true invisible protagonists of its culinary proposal.
The essence of a kitchen with purpose
Since its creation, The Makha has been clear that excellence is not achieved only with technique or aesthetics, but with purpose. Chef David Suárez Estrada and his team believe in a cuisine that tells stories, builds relationships and leaves a positive mark on both the diners and the territory.
His motto is simple“ “Cooking with conscience is cooking with respect.”
This philosophy translates into a responsible production chain that privileges quality, sustainability and decent work. Each ingredient that arrives at the restaurant’s kitchen has been carefully chosen, not only for its taste, but for the story behind it.
In this way, the restaurant has not only positioned itself as the best rooftop in the town for its panoramic view and sophisticated atmosphere, but also as a benchmark in responsible and sustainable gastronomy.
The producers who cultivate the identity of the Makha
Huertas del Oriente Antioqueño: the freshness that inspires
At an early hour of the day, the orchards of Marinilla, El Retiro and La Ceja wake up to the mist of the mountain. There grow aromatic herbs, vegetables and edible flowers that come directly to the kitchen of the Makha.
Don Elkin, a third-generation farmer, grows organic basil, rosemary, microgreens and sprouts without pesticides. “Knowing that my plants end up in a restaurant like La Makha fills me with pride. We don’t just sell products here, we share passion,” he says with a smile as he carefully cuts a bunch of fresh thyme.
These orchards are the starting point for many dishes that combine the freshness of the Mediterranean with the character of the Colombian tropics. Their contribution guarantees that each salad, sauce or infusion has the vitality of nature at its best.
Coffee from the Southwest: aroma that elevates the senses
The coffee served at the Makha comes from small family farms in Fredonia and Jardín, Antioquia. The selection is carried out by Marta and Jorge, a couple who have dedicated their lives to perfecting the production of high-altitude organic grains.
Their harvests are roasted by hand, highlighting notes of cocoa, caramel and nuts. Chef Suárez Estrada has incorporated this coffee not only in drinks, but also in gastronomy: as a reduction for sauces, as an ingredient in desserts and as a base for signature cocktails.
The result is a sensory experience that connects directly with the territory. Every sip or bite of coffee at the Makha is a tribute to the coffee tradition that defines the Antioquian identity.
Artisan cheeses from the north of Antioquia: texture and authenticity
In the hills of Santa Rosa de Osos, a cooperative of women producers makes the cheeses that give life to many of the Makha’s creations. Fresh milk, traditional techniques and a commitment to quality make these products a culinary jewel.
The pastry chef of the restaurant, Valeria Gómez, uses them in unique combinations: a smoked cheese cheesecake with tropical fruits, or a Creole parmesan risotto with lemon essence and white truffle.
More than an ingredient, this cheese represents rural female empowerment. Part of the value of each sale is reinvested in training and welfare programs for the producing families. Thus, the taste acquires a social purpose.
Pacific fish and ethically sourced meats
The animal protein in the Makha is selected rigorously. The fish come from sustainable cooperatives on the Pacific coast, which use artisanal fishing methods to take care of marine ecosystems.
Beef and pork cuts, on the other hand, are obtained from farms that prioritize animal welfare and regenerative practices. This guarantees not only a purer taste, but a much smaller environmental footprint.
“Respect for the ingredient starts before it reaches the kitchen”” says David Suárez. “It’s not just about buying, but about building relationships with those who understand the land and the sea as sources of life.”
From the earth to the rooftop: a transparent journey
The sourcing process at the Makha is completely traceable and transparent. Diners can learn about the origin of the products and even participate in experiences that connect with the producers.
Through initiatives such as “La Makha Origen”, the restaurant organizes visits to allied farms and tastings where farmers tell their stories. These activities seek to make customers understand the real value of what they consume, reinforcing the connection between gastronomy, territory and sustainability.
In this way, every dish served on the rooftop is the result of an ethical chain that honors nature and the people behind the flavor.
Sustainability as an art form
For The Makha, sustainability is not a trend, but an art form. Every decision, from the plating to the lighting of the rooftop, responds to a conscious vision of luxury.
The restaurant uses energy efficient, recyclable materials and minimizes food waste through an internal composting system. In addition, it promotes the reduction of the use of plastics and promotes the creative reuse of bottles and containers.
The result is a concept of “sustainable gastronomy with style”, where elegance and responsibility coexist in perfect harmony.
The best rooftop in the Village with a local soul
This comprehensive commitment has positioned the Makha not only as a gastronomic reference, but as a model of urban sustainability. From its terrace, visitors not only enjoy an incomparable panoramic view of Medellín, but also savor the result of a collective work that connects the countryside with the city.
In an environment where many restaurants are looking for the exotic or the imported, the Makha bets on the authentic, on what is ours, for what is born from the Antioquian mountains and the Colombian coasts. That authenticity is what has allowed it to become the best rooftop in El Poblado, Medellín, where gastronomy is also a statement of values.
An experience that transcends the plate
To know the producers behind the Makha is to understand that luxury is not in ostentation, but in consistency. Every dish, every aroma and every texture are the result of a human network committed to quality, the environment and the passion for the craft.
On this rooftop, the view may steal sighs, but it is the soul of your kitchen that conquers hearts. The Makha proves that responsible production is not an option, but the way to a tastier, fairer and more sustainable future.
Book your table at La Makha and live the taste experience with awareness, in the most exclusive and responsible rooftop of the Town, Medellín.
