Reviews: best business hotels in Medellín
Quick answer: For business travelers in Medellín, the criteria that matter are proximity to the Milla de Oro, quality of workspace, meeting room availability and personalized service. Binn Hotel covers all four from El Poblado with its B Coffee lounge for coworking and informal meetings, private rooms for corporate events and direct access to the […]
The best spa and wellness centers in Medellín hotels
Quick answer: B Wellness at Binn Hotel brings together a Turkish bath, covered jacuzzi, fully equipped gym and personalized aromatherapy treatments. All inside a luxury boutique hotel in El Poblado built for guests who want to arrive in Medellín and find their own rhythm again without leaving the building. There is a moment in every […]
La Makha for business dinners: where the setting is part of the argument
A business dinner isn’t just a dinner. It’s an environment where deals are negotiated, trust is built, and commercial relationships are opened or closed. The restaurant you choose says something about you: your attention to detail, your ability to create an environment that favors conversation, your judgment in selecting experiences that are worth the other […]
La Makha during Medellín’s big weeks: celebrate the city with an author dinner
During the Flower Festival and the most vibrant events of the year La Makha is the culinary anchor the city deserves. Medellín has weeks that change the city completely. The Feria de las Flores in August turns the streets into parades of color and paisa tradition. The year-end festivities fill El Poblado with national and […]
La Makha’s signature cocktails: Colombian mixology with European technique
Corozo, poleo, viche canao, tamarind. The bar at La Makha crafts cocktails that could only exist in Colombia. La Makha’s bar is not a generic hotel bar with international pours. It is not merely the prelude to dinner either. It is a cocktail program built on the same philosophy as the kitchen: Colombian ingredients from […]
How La Makha reinterprets Mediterranean-Colombian fusion without losing its identity
La Makha does not practice fusion. It practices culinary excavation. “Mediterranean-Colombian fusion” is the easiest description of La Makha. It’s also the least accurate. Something gets lost when you label a proposal that chef David Suárez Estrada describes very differently: not as a blend of two traditions, but as a deepening of one — the […]
La Makha and digital nomads: the ideal restaurant for working and eating well in Medellín
What better work break than a signature lunch at La Makha? Medellín has hundreds of options for eating well. The difference between a functional lunch and a lunch that becomes the moment of the day is what separates La Makha from everything else. For a digital nomad working from El Poblado — laptop open, Zoom […]
La Makha’s may seasonal menu: seasonal ingredients and new creations
Every month, La Makha reinvents itself. May brings new ingredients and new stories on the plate. La Makha’s menu doesn’t have a fixed publication date. It changes when the ingredient changes — when the Pacific catch brings in a different species, when the creole corn from the Montes de María hits its best point, when […]
Fine dining techniques that define La Makha: innovation in service of flavor
Controlled fermentation, confiting, foams, dehydration—at La Makha, every technique has a reason for being. Some restaurants make technique the main argument of the menu. Spherification appears because it’s spectacular. Smoke because it surprises. Technique as the protagonist, the ingredient as an excuse. At La Makha the order is reversed. Chef David Suárez Estrada spent years […]
Booking at La Makha: a step-by-step guide to securing your gastronomic experience
The perfect table doesn’t wait. Here’s how you can book at La Makha—hassle-free. La Makha has limited availability. The tasting menu requires specific kitchen preparation with fresh origin ingredients — some come from the Pacific coast, others from the Andean highlands, and the logistics of that supply chain don’t allow for the volume of a […]
