Seven times. Seven stories. Seven reasons to return.
$330.000
Per person · Without wine pairing
$420.000
Per person · With wine pairing
7 tiempos
Seasonal menu
A tasting menu can be many things. A succession of technically impeccable dishes that are forgotten by the next day. A parade of rare ingredients that never quite make sense together. Or it can be what La Makha does: a journey through a specific territory, featuring ingredients with names and regions of origin, told in seven courses that build in intensity—with not a single one being superfluous.
La Makha’s tasting menu in Medellín is the most comprehensive way to understand what Chef David Suárez Estrada does—and why his culinary approach is unlike anything else in the city. This is your guide to arriving prepared.
What is La Makha’s tasting menu?
La Makha’s tasting menu is not a fixed selection of popular dishes. It is a seven-course narrative designed to allow the diner to understand the complexity of the Colombian larder through Mediterranean technique. Each course represents a region, an ingredient, a story.
The menu varies seasonally to ensure the freshness of the ingredients. What remains constant is the guiding principle: every ingredient is geographically traceable, every technique serves a specific purpose, and every pairing has been selected by the kitchen—not assigned at random. The result is a sequence in which no course interrupts the one preceding it; rather, each prepares the palate for what is to come.
“The seven-step narrative allows the diner to understand the complexity of the national larder.“
— La Makha · Binnhotel, Medellín
The 7 steps, step by step
La secuencia del menú degustación recorre Colombia de norte a sur, del mar a la montaña, del ingrediente marino al andino. Así luce el recorrido actual:
Step 1
Corn crisp
Arepa · Orellanas · Acedera
The starter begins in the Montes de María region, featuring an arepa made from heirloom corn varieties as the base for a tuna tartare from Bahía Solano. An oyster mushroom emulsion, scallion powder, sorrel paste, and salt flakes from La Guajira complete a bite that begins in the Caribbean and concludes in the Atlantic. Cool, precise—without a single superfluous element.
Maridaje: Basil Smash
Step 2
Ceviche
Chontaduro · Watermelon · Mandarin Lemon
Pacific white fish with chontaduro tiger’s milk. The chontaduro—a palm fruit with a rich, sweet profile—replaces the flat acidity of classic lime with something far more complex. Pickled watermelon, mustard, and plantain chips. The second course is where the menu begins to demonstrate why Colombian ingredients are not merely decorative.
Maridaje: Doña Dominga Chardonnay
Step 3
Orellanas
Corn · Goat · Chayote
Corn cake with pickled chayote, goat yogurt foam, and smoke powder. The vegetarian course on the menu demonstrates that origin-based cuisine requires no animal protein to possess depth. The smoke powder adds a dimension that no fresh ingredient could provide on its own.
Maridaje: Doña Dominga Sauvignon Blanc
Step 4
Catch of the Day
King Prawns · Mandarin Lemon · Purple Basil
Fresh Pacific catch with homemade rigatoni and encocado of Tumaco prawns. The encocado—a coastal stewing technique utilizing coconut milk—serves here as a pasta sauce. Fresh cheese, mushroom powder, and purple basil sprouts. Italy and the Colombian Pacific sharing the same plate, with neither yielding any ground.
Maridaje: Tom Collins
Step 5
Pig
Anise · Beet · Black Mint
Triple-cooked pork belly with carrot and anise purée, beets pickled in our house red wine vinegar, and a black garlic and huacatay glaze. The triple cooking method is not a technical flourish—it is simply the means by which the pork fat arrives at the plate with precisely the texture it requires. The huacatay—an Andean herb with an intense flavor—anchors the dish to Colombia without making a fanfare of it.
Maridaje: Cool Coast Pinot Noir 2022, Chile
Step 6
Lamb
Yogurt · Paipa Cheese · Tomato
Capeletti filled with braised lamb leg from Caldas, accompanied by goat yogurt foam, Paipa cheese—that semi-hard cheese from Boyacá with a robust flavor—and San Marzano tomato powder. The sixth course is the richest on the menu, and the one that most engages the memory: Italy, the Andes, and the Eastern Mediterranean, all in a single preparation.
Maridaje: Doña Dominga Carmenere
Step 7
Flan
Coffee · Viche Canao · Sour Orange
Coconut flan with candied sunflower seeds, coffee toffee, and sour orange cream. The finale features viche canao—an artisanal spirit from the Colombian Pacific, produced by Afro-Colombian communities using methods that have remained unchanged for generations. It appears in no other Mediterranean-style dessert anywhere in the world. Here, the culinary journey concludes with the most distinctly Colombian signature on the entire menu.
Maridaje: Carajillo
Pairing: how to choose each drink
The wine pairing for La Makha’s tasting menu does not function as it does in most restaurants, where the wine list is independent of the kitchen and the sommelier suggests options based on an already designed menu. At La Makha, the pairings were selected alongside the dishes—they are an integral part of the design of each course.
The sequence progresses from lighter to denser—just like the menu: the Basil Smash cleanses the palate for the Corn Crocante; the Doña Dominga Chardonnay complements the acidity of the Ceviche without competing with it; the Chilean Carmenère stands up to the richness of the Lamb and Paipa Cheese. The Carajillo brings things to a close with coffee—just like the flan. Each pairing possesses its own internal logic.
For those who prefer not to drink alcohol, it is worth asking your server to explain the alternatives. La Makha’s bar offers non-alcoholic options, and the kitchen can provide guidance on what pairs well with each course.
The space where it takes place
La Makha’s tasting menu is served in the restaurant located on the first floor of Binnhotel, within the glass-and-metal section that characterizes the space’s design. The architecture combines natural materials with contemporary lines, offering views of the mountains of El Poblado. It is neither a noisy dining room nor an intimidating space—the noise level allows for effortless conversation throughout the entire service.
The service keeps pace with the menu. There is no rush between courses, yet neither are there long waits. The team explains each dish as it is served—detailing ingredients, origin, and technique—and when David Suárez is on duty, he stops by the tables to personally elaborate on those explanations. Booking in advance ensures availability and allows you to inform the staff of any dietary restrictions, enabling the kitchen to prepare alternatives if necessary.
How to prepare for the experience
Book in advance
El menú degustación requiere preparación específica. Reservar por canales oficiales de Binnhotel garantiza disponibilidad y permite informar preferencias o restricciones.
Please inform us of any restrictions when booking
La cocina puede adaptar tiempos para alergias o dietas específicas si se avisa con anticipación. Pedirlo el día del servicio limita las opciones.
Arrive without being hungry beforehand.
El menú está diseñado para una persona. Siete tiempos bien dosificados dejan satisfecho sin exceso — pero solo si se llega con el apetito calibrado.
Read the menu before ordering.
Cada plato tiene ingredientes con nombre de región. Preguntar al mesero sobre el origen de alguno no es fuera de lugar — es exactamente lo que el restaurante espera.
Consider the pairing.
La diferencia de $90.000 entre el menú con y sin maridaje incluye siete bebidas curadas por la cocina. Si vas a beber, la opción con maridaje tiene más sentido que pedir por separado.
The menu varies by season
Los platos descritos en esta guía corresponden al menú actual. La Makha ajusta el menú según la disponibilidad estacional del producto, por lo que algunos tiempos pueden variar.
Frequently asked questions about La Makha’s tasting menu
How much does the tasting menu at La Makha cost?
El menú de degustación de 7 tiempos cuesta $330.000 por persona sin maridaje, o $420.000 por persona con el maridaje curado por la cocina incluido. Los precios ya tienen impuestos incluidos. La propina es voluntaria.
How many dishes are in La Makha’s tasting menu?
El menú tiene 7 tiempos: Crocante de Maíz, Ceviche, Orellanas, Pesca del Día, Cerdo, Cordero y Flan. Cada tiempo tiene un maridaje sugerido específico. El menú puede variar según la disponibilidad estacional de ingredientes.
Does La Makha’s tasting menu include drinks?
El menú base ($330.000) no incluye bebidas. La opción con maridaje ($420.000) incluye una bebida curada por la cocina para cada uno de los 7 tiempos, desde un Basil Smash hasta un Carajillo de cierre.
Is it possible to have the tasting menu as a vegetarian?
La Makha puede adaptar el menú para vegetarianos si se informa al momento de reservar. El tercer tiempo (Orellanas) ya es vegetariano por defecto. Se recomienda comunicar la preferencia con anticipación para que la cocina prepare alternativas para los tiempos con proteína animal.
How long does La Makha’s tasting menu take?
El servicio completo de 7 tiempos toma aproximadamente 2 a 2.5 horas, dependiendo del ritmo de la mesa. El restaurante atiende hasta las 9:30 pm de lunes a domingo.
How do I book the tasting menu at La Makha?
Reservations are made through Binn Hotel official channels. The restaurant serves both hotel guests and outside visitors.
The tasting menu is designed for one person. Your table awaits.
Discover the restaurant on La Makha’s page at Binnhotel. Instagram: @lamakharestaurante
