Feeding a large group at a luxury rooftop has a problem that many spaces resolve poorly: an individual menu in conventional restaurant format makes each person focus on their own plate rather than on the conversation with the rest of the group. For events where social interaction is part of the objective (a celebration, a corporate year-end, a reunion of people who do not see each other often) that format produces an experience closer to individual work dinners than a collective celebration.
Etro Rooftop resolved this at the menu design level, not as an adaptation for large groups but as the central philosophy of the gastronomic offering. Sharing plates at the center are not the option for large groups: they are the only way Etro serves its gastronomy.
Why the “sharing” format works for groups
Research on group dynamics in shared eating contexts is consistent on one point: sharing food from the center of the table produces greater social cohesion than individual plate formats. It is not intuition: it is the result of the physical act of serving oneself from the same vessel as others, of recommending a dish, of someone reaching across to get something, producing micro-interactions that do not happen when each person receives their own plate.
For groups that include people who do not know each other (different company departments, friend groups with partial connections, international teams) that cohesion mechanism is especially valuable. Shared food does the ice-breaking work before anyone has to attempt it with a forced conversation opener.
At Etro, that effect is amplified because the dishes have enough gastronomic interest to generate conversation on their own. When a Colombian Pacific ceviche arrives at the center of the table and someone asks where the ingredient comes from, the dining room team has the answer and the story. That conversation with the server becomes conversation between the diners.
The Colombian oceans as the gastronomic axis
Etro’s concept takes as its starting point the marine diversity of Colombia, a country with Pacific and Caribbean coastlines with completely different oceanic characteristics on each side.
The Colombian Pacific has one of the most biodiverse marine ecosystems in the world. Bocachico, red snapper, mangrove shrimp, shellfish: all have flavor profiles that coastal communities have worked with for centuries using region-specific techniques.
The Colombian Caribbean has a different sea culinary tradition: more spiced, with more coconut and plantain presence, with preparations that combine the flavor of the sea with the tropical sweetness of the region.
Etro’s dishes do not reproduce those regional cuisines literally: they interpret them with contemporary technique. A Pacific coast ceviche uses the acidity of Colombian mandarina lime and the heat of ají chombo in proportions that respect the tradition but with a presentation carrying haute cuisine criteria. That balance between origin and technique is what gives the dishes their own conversation. You can go deeper into the full gastronomic concept in the fine dining guide for luxury hotels in Medellín.
Colombian vegetables and tubers complete the offering for those who do not eat seafood: yuca with ají amarillo aioli, cordillera vegetables with forest fruit vinaigrette, Colombian fruit sauces as accompaniment. They are not garnishes: they are dishes with their own argument.
How to coordinate the reservation for large groups
For groups of up to twelve people, a standard table reservation through the website or WhatsApp is sufficient. Etro’s menu works for that size without special coordination.
For groups between twelve and forty people wanting a reserved section with dedicated service, coordination with the events team defines: number of tables, number of dish rounds wanted, group dietary restrictions and beverage type (author cocktails, wines, or a combination of both).
For groups over forty people, or groups wanting the full Etro space, the booking enters the private event at Etro Rooftop format with the capacities described in the catering article (80 seated, 150 cocktail).
The team can prepare a recommended dish selection for the specific group size: a guide on how many dishes to order so everyone tries everything without excess or shortage, something that for large groups is not obvious without experience in the space.
Frequently asked questions
Does Etro Rooftop have specific packages for large groups?
For groups over fifteen people, the team can prepare a proposal with a pre-agreed dish selection, dedicated service and bar coordination according to the group’s preferences. That coordination simplifies event logistics and ensures service timing works for the group size.
Does Etro’s group catering include options for special diets?
Yes. Etro’s sharing plates concept includes plant-based options (Colombian vegetables and tubers with contemporary technique) that work for vegetarians. For groups with specific restrictions (gluten-free, vegan, allergens), prior coordination with the team allows the dish selection to be adapted. La Makha, the hotel’s restaurant, has greater adaptation flexibility for groups with more specific requirements.
What light menu does Etro offer for informal group meetings?
For groups wanting a lighter dynamic (an informal work meeting, after office, social gathering without the weight of a full dinner) a selection of two or three sharing plates plus the cocktail offering produces a satisfying experience without the event being structurally a dinner. The team can advise on the best dish combination for that type of dynamic.
