La Makha is the flagship restaurant of Binn Hotel, located at Carrera 25 #10-51 in El Poblado, Medellín. Its concept is built on the Cocina de Origen philosophy, led by chef David Suárez Estrada, translating into a menu that crosses Mediterranean technique with ingredients gathered from different regions of Colombia.
The concept behind La Makha
Every dish starts from the same idea: let the ingredient tell its own story before turning it into something new. That is the premise of Cocina de Origen, the thread that chef David Suárez Estrada carries through the entire menu, from the opening breads to the desserts.
The space follows the same intention. The interior design, created by studio INTO under the direction of Andrés Martínez, favors minimalist lines, warm materials and an open kitchen that lets guests watch the cooking unfold during service. Tables sit alongside views of the mountains surrounding the Aburrá Valley, and live music adds another layer to an experience built for guests looking for more than just dinner.
This identity extends beyond the restaurant itself. It is part of the quiet luxury positioning that defines Binn Hotel as a whole, a hotel that prioritizes discretion, attention to detail and a personalized experience over anything ostentatious. La Makha works as a natural extension of that concept, with its own culinary character inside that same philosophy.
Mediterranean and Colombian fusion
The starting point of the menu is Mediterranean culinary tradition, reinterpreted through Colombian ingredients. That fusion shows up dish by dish.
Crocante de maíz
An arepa made from native corn grown in the Montes de María serves as the base for a fresh tuna tartare from Bahía Solano, finished with:
- Orellana mushroom emulsion
- Sorrel paste
- Salt flakes from La Guajira
The result connects the Pacific coast with the Colombian Caribbean in a single bite.
Ceviche de pesca blanca
Fresh white fish marinated in chontaduro tiger’s milk and mandarin lime emulsion, with textures of pickled watermelon, fried caper berries and crispy plantain chips.
Stracciatella de búfala
Made with buffalo milk from Planeta Rica, it comes with garlic smoked peas, a fennel and orange mousse and confit San Marzano tomatoes, a direct crossover between Italian tradition and the Colombian countryside.
Confit octopus
Served glazed with a rooftop herb chimichurri over a corn puree, with a white garlic sauce made from aged almojábana, a clear nod to the local pantry inside a technique rooted in the Mediterranean.
Signature techniques
The kitchen at La Makha relies on techniques built to draw out the most from each ingredient before it reaches the plate:
- Confit cooking: used for the octopus, cooked low and slow for a tender texture without losing juiciness.
- Smoking: present in the peas in the stracciatella dish, adding depth without overpowering the rest of the flavors.
- Curing: the Arroz y res carries a soy cured egg yolk that brings creaminess; the Porkbelly is cooked in three separate stages for a crisp exterior and juicy interior, finished with a black garlic and huacatay glaze.
- Light foams: present in the Orellanas, with a yogurt foam and smoke powder, or in the lamb, with a goat yogurt and Paipa cheese foam.
- Pickling: brings acidity and contrast to dishes like the Porkbelly, with beets pickled in house vinegar.
For those who want to move through several of these techniques in one sitting, La Makha offers a tasting menu designed for one person, available with or without wine pairing, running from the Crocante de maíz to the coconut and coffee flan as a sweet close.
Reserve your table
Hours
- Breakfast: daily, from 6:00 to 11:30 a.m.
- Dinner: Monday through Thursday, from 6:00 to 10:00 p.m.; Friday and Saturday, from 6:00 to 10:30 p.m.
- Sundays and holidays: closed. There is no lunch service any day of the week.
To reserve, you can write to [email protected] or call +57 604 3220289. You can also follow the restaurant’s culinary story on Instagram, at @lamakharestaurante, where menu updates and moments from the Binn Hotel experience are shared.
Experience Cocina de Origen at La Makha Restaurant and reserve your table in El Poblado.
