La Makha: a journey of flavors in Medellín
There are restaurants that are in hotels and restaurants that are the hotel. La Makha is closer to the second category. Not because Binn Hotel revolves exclusively around its gastronomic offering (the design, the spa and the rooftop have their own weight) but because La Makha has a sufficiently defined identity for the restaurant to […]
Vegan and gluten-free options at La Makha: accessible luxury for everyone
“Luxury vegan restaurant” sounds like a contradiction to anyone who associates fine dining with Pacific seafood and Caldas lamb. La Makha has those dishes and they are among the most recognized on the menu. But it also has seasonal oyster mushrooms with goat yogurt foam and smoke powder. Pickled watermelon ceviche with chontaduro tiger’s milk. […]
Private experience at La Makha: exclusive dinners for groups and special occasions
Quick answer: La Makha can be reserved in private format for groups and special occasions within Binn Hotel‘s ecosystem. The experience includes a menu designed with the chef according to the type of celebration, dedicated service and the same Colombian contemporary cuisine standard of the restaurant. Booking is coordinated directly with the hotel team with […]
La Makha and local art: when gastronomy becomes a cultural experience
Medellín has museums, galleries, murals in Comuna 13, and a contemporary art scene that surprises visitors from around the world. All of that cultural offering exists outside La Makha. Inside the restaurant, art takes another form: it doesn’t hang on the walls — it arrives on the plate. Binn Hotel describes La Makha’s visual narrative […]
Fine dining on-site: guide to luxury hotels in Medellín
Quick answer: Binn Hotel has two in-house dining concepts: La Makha, a Colombian contemporary bistro using haute cuisine techniques and locally sourced seasonal ingredients, and Etro Rooftop, a signature bar on the 16th floor with author cocktails and sharing plates overlooking the Valle de Aburrá. Most hotels have a restaurant. Few have a restaurant that […]
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 […]
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’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 […]
