Fine Dining with an Infinite View: David Suárez Estrada’s Vision at La Makha
High above El Poblado, Medellín—where the horizon blends with the sky and the city lights paint a living canvas—La Makha not only offers an unmatched panoramic view: it also redefines the gastronomic experience through culinary innovation.
Here, the art of cooking becomes a language, and every dish is a story told with precision, creativity, and emotion.
Chef David Suárez Estrada, the mastermind behind this iconic rooftop, has built a unique proposal based on signature techniques—where science, tradition, and aesthetic sensitivity intertwine to create more than food: a multisensory experience setting trends in Medellín.
The Kitchen as a Creative Lab
From La Makha’s terrace, the city appears at the chef’s feet. And it’s not a metaphor. His open kitchen, visible from some rooftop tables, allows diners to witness the culinary process as if they were watching a live performance.
There, every movement has intention. Every ingredient has purpose.
Suárez Estrada defines his cuisine as “an emotional laboratory.” The team of chefs, bartenders, and pastry specialists works in constant experimentation, where every element—texture, temperature, aroma, and color—is analyzed, transformed, and elevated.
This is not about surprising for the sake of surprise, but generating sensory connections. At La Makha, innovation does not aim to overwhelm, but to enchant: dishes are designed to stimulate the senses and awaken emotion.
Signature Techniques Defining La Makha’s DNA
Precision Cooking and Temperature Control
One of the restaurant’s core technical pillars is low-temperature cooking, or sous vide—a precise method that preserves the texture, flavor, and nutrients of each ingredient.
Juicy meats, tender fish, and perfectly structured vegetables are the result of this controlled process.
The chef explains:
“Heat is no longer measured by intensity but by patience. Cooking at low temperature allows us to respect the product and reveal its essence without forcing it.”
This technique, paired with quick searing on high-heat grills, results in balanced dishes where science and art meet.
Foams, Emulsions, and Airy Textures
In La Makha’s universe, even air has flavor. Foams and emulsions play a leading role in several of the restaurant’s signature dishes.
A sweet pepper foam accompanies grilled octopus; a guava emulsion enhances a tropical ceviche; and a mint air tops a dessert inspired by the rooftop breeze.
These techniques, requiring precision and creativity, add lightness and sophistication—transforming familiar ingredients into new experiences, where each bite contains surprise and elegance.
Controlled Fermentations: Flavor with Memory
Chef Suárez has incorporated natural fermentation techniques—taking inspiration from Nordic and Asian cuisines, yet adapting them to Colombian ingredients.
The result: complex, deep flavors full of nuance.
Cacao miso, guava kimchi, and green-mango pickles are examples of how living processes can turn the ordinary into the extraordinary. These fermentations enhance sauces, dressings, and marinades—bringing character to every plate.
The philosophy behind this technique is simple yet powerful: patience is the best ingredient.
Smoke & Chill: The Power of Contrast
One of the rooftop’s most unforgettable sensations comes from the cold-smoking technique.
Using aromatic Andean woods, the chef infuses dishes with enveloping aromas without overpowering them. When the glass lid is lifted, a perfumed cloud rises and releases the story of the ingredient: forest, fire, earth.
This sensory resource creates visual and emotional impact. Cold smoke is applied to savory and sweet dishes, and even signature cocktails—where the bartender uses the same principle to build drinks with depth.
Gastronomic Mixology: Cocktails That Are Cooked
Innovation at La Makha goes beyond the plate—into the glass.
Its signature bar works in sync with the kitchen, creating gastronomic cocktails designed to accompany the tasting menus.
Local ingredients such as corozo, lulo, and cacao blend with culinary techniques like infusion, cold maceration, and natural carbonation.
An iconic example is the “Makha Sunset”, a cocktail combining Colombian rum, mandarin liqueur, artisanal honey, and hibiscus-flower foam—its color, texture, and aroma evoking the sunsets lived from the rooftop.
Thus, each drink becomes an essential part of the restaurant’s culinary narrative.
Innovating While Respecting the Origin
Although La Makha stands out for technique and creativity, its philosophy remains rooted in a fundamental premise: innovate without forgetting where flavor comes from.
As the chef puts it:
“Technique is only a means. The soul of the dish always comes from the territory.”
Therefore, signature techniques are applied to local ingredients: tropical fruits, herbs from Eastern Antioquia, Pacific fish, and cacao from the Magdalena Medio region.
Each innovation serves the product—never the other way around.
This approach allows La Makha to maintain balance between modernity and authenticity—becoming a benchmark of contemporary gastronomy with Colombian roots.
The Art of Presentation: Edible Aesthetics
At La Makha, beauty is not only seen from the rooftop—it arrives on the plate.
Each creation is designed like a work of art: harmonious colors, precise volumes, delicate strokes, and visual contrasts that stimulate as much as flavor.
The kitchen team works with a core principle: “eating is also looking.”
Presentation becomes an extension of the place’s experience—enhanced by artisanal tableware, soft lighting, and elegant surroundings.
Innovation and Sustainability: Two Intersecting Paths
Innovation at La Makha includes environmental consciousness.
Modern techniques allow resource optimization and waste reduction—through precise cooking, creative reuse of ingredients, and portion control.
Additionally, the restaurant supports sustainable local producers—reinforcing its commitment to the community and to a more responsible gastronomic future.
Thus, technology and ethics join in the same direction: creating unique experiences that respect the environment.
A Gastronomic Experience That Elevates the Senses
Dining at La Makha is witnessing how culinary innovation turns into emotion.
Each dish is a declaration of principles: respect for origin, technical mastery, and a constant search for beauty.
Guests don’t just dine—they enjoy a sensory show where El Poblado’s skyline, ambient music, warm service, and the chef’s creativity converge in perfect harmony.
For this reason, La Makha is not just a restaurant—it’s a gastronomic destination elevating the act of eating to an artistic and emotional level.
In every technique, every dish, and every aroma, La Makha proves that innovation is not an end, but a way to honor flavor.
The combination of signature cuisine, local ingredients, and culinary technology makes this place a unique jewel in Medellín.
If you are looking for an experience where creativity and excellence meet the best view of the city, La Makha is ready to help you rediscover the art of gastronomy.
Book your table today and discover why La Makha is the most innovative and exclusive rooftop in El Poblado, Medellín.
