Father’s Day comes once a year. There is a difference between taking him out to dinner and taking him somewhere he did not expect. La Makha Restaurant, on the first floor of Binn Hotel in El Poblado, Medellín, is the kind of place that stays with you after. Not because the service was flawless or the room was beautiful, but because something on the table genuinely surprised him.
Fresh tuna tartare from Bahía Solano on a native corn arepa from Montes de María. A leche de tigre made with chontaduro. A flan that closes with viche canao and bitter orange. This is not generic fusion cuisine. It is Colombian author cooking with a clear identity, worked with precise technique and served with a purpose you can taste from the first bite.
For anyone looking for an author restaurant in Medellín where Father’s Day carries real weight, La Makha is a concrete answer.
Why La Makha works for this celebration
Some restaurants feed you. Others tell you something. La Makha is the second kind. It is a Colombian author bistro that works with verified-origin ingredients, contemporary technique and a narrative approach to cooking that the restaurant calls culinary magical realism. The chontaduro in a leche de tigre. The viche in a flan. The salt from La Guajira on a tuna tartare from Bahía Solano. Familiar ingredients in contexts you did not see coming.
The space was designed by INTO, the studio of architect Andrés Martínez. Floor-to-ceiling glass walls, metal details and considered lighting create an atmosphere that invites attention without demanding formality. With a maximum capacity of 80 guests in seated format, the service is unhurried and the hosts explain each dish without being asked.
For a father who has eaten everywhere in El Poblado, La Makha offers something most kitchens cannot promise: genuine surprise.
The tasting menu: the most complete option for the occasion
The 7-course tasting menu at La Makha costs $330.000 per person without pairing or $420.000 with curated pairing. For a celebration, the pairing version is the one that makes sense: each course arrives with a drink chosen specifically for that dish, from Chilean wines from the Colchagua Valley to signature cocktails made with Colombian ingredients.
This is what arrives at the table, course by course:
- The Corn Crisp Arepa opens the journey with a native corn arepa from Montes de María as the base for a fresh tuna tartare from Bahía Solano. Oyster mushroom emulsion, sorrel paste, cambray onion powder and Guajira salt flakes. Pairing: Basil Smash with viche canao, pennyroyal, basil and lemon. From the first course it is clear what kind of restaurant this is.
- The Watermelon Ceviche arrives with pickled mustard seeds and chontaduro leche de tigre. For anyone who has never had watermelon in a ceviche, this second course is the moment the dinner shifts register. Pairing: Doña Dominga Chardonnay.
- The Orellanas work with choclo cake, pickled chayote, yogurt foam and smoked powder. A vegetable course that does not need protein to have depth. Pairing: Doña Dominga Sauvignon Blanc.
- The Catch of the Day brings fresh Pacific white fish with artisanal rigatoni and a Tumaco prawn encocado. Mandarin lemon meunière, local fresh cheese, mushroom powder and purple basil. Ocean and pasta in the same plate, neither one in the way. Pairing: Tom Collins.
- The Porkbelly goes through three cooking stages for a texture that is crisp on the outside and juicy inside. Carrot and anise purée, house-pickled beets and a deep garlic and huacatay glaze. Pairing: Cool Coast Pinot Noir 2022 Chile.
- The Lamb is braised leg capelettis coated in a glaze made from their own bones, with goat yogurt and Paipa cheese foam and San Marzano tomato powder. Artisanal pasta filled with a braise that took hours. You can tell. Pairing: Doña Dominga Carmenere.
- The Coconut and Coffee Flan closes with crunchy sunflower seed brittle, coffee toffee and bitter orange cream. The final pairing is a Carajillo made with viche canao. A closing that does not try to be neutral.
The menu for a father who prefers to choose his own path
Not every father wants the full tasting menu. The à la carte menu at La Makha has dishes that share the same philosophy but allow more freedom at the table.
- The Buffalo Stracciatella ($55.000) is creamy buffalo cheese from Planeta Rica with garlic-smoked peas, fennel and orange mousse, confit San Marzano tomatoes and pennyroyal oil. Served with artisanal herb bread. A beginning that prepares the palate without exhausting it.
- The Octopus ($135.000) is confit octopus with hierbas de azotea chimichurri, silky corn purée and white garlic made from aged almojábana. One of the most ordered dishes on the menu and it shows: it has layers that do not run out after the first bite.
- The Creamy Rice ($95.000) brings Pacific prawns, shrimp and Caribbean squid together in a creamy black rice, topped with coconut foam and hibiscus powder from Montes de María. Caribbean and Pacific in one plate.
For main proteins, the Grilled Rib Eye ($275.000) is Certified Angus Beef with truffle-infused French fries and Parmesan. The Lamb à la carte ($75.000) repeats the tasting menu logic: artisanal filled pasta, bone glaze, goat yogurt foam and Paipa cheese. The Porkbelly ($68.000) has the same three-stage construction with carrot and anise purée, pickled beet and black garlic glaze with huacatay.
The three desserts cost $35.000 each. The Chocolate Cake and Pork Salt uses 70% cocoa without flour with pork salt crystals and artisanal vanilla ice cream. The Coconut and Coffee Flan repeats the tasting menu closing. The Red Fruit Symphony and Hazelnut Butter is an artisanal tartlet with hazelnut butter crumble and vanilla ice cream.
The signature cocktails before the meal
La Makha has five signature cocktails that work well as an aperitif before the first course. The Esfumado ($38.000) combines aged rum, Frangelico, tamarind syrup, orange peel and clarified lemon juice. The Silencio ($38.000) is Absolut Vodka infused with coconut oil, thyme syrup, mandarin lemon juice and topped with soda. The Niebla ($60.000) uses Ojo de Tigre Mezcal from 8-year-old espadín agave with pennyroyal syrup and mandarin lemon. The Revelación Rubí ($45.000) mixes bourbon with corozo syrup, pineapple extract and lemon juice. The Sabroso ($45.000) has a red wine reduction with berries, mandarin lemon, mint syrup, Absolut Vodka and tonic.
For fathers who prefer classics, there are fourteen options: Negroni ($45.000), Old Fashioned ($50.000), Penicillin ($60.000), Boulevardier ($56.000), Mezcalita ($61.000), among others.
To understand how La Makha builds its identity through the ingredients it selects, the article on Colombian origin cooking at La Makha explains the work behind each supplier and each product.
Hours for Father’s Day 2026
La Makha opens for dinner Monday to Thursday from 6:00 p.m. to 10:00 p.m., and Friday and Saturday until 10:30 p.m. Sundays and holidays are closed for dinner. Breakfast is available every day from 6:00 a.m. to 11:30 a.m.
The restaurant is at Carrera 25 #10-51, Transversal Superior, El Poblado, Medellín, on the first floor of Binn Hotel. Free covered parking is available for all guests.
Frequently asked questions about Father’s Day at La Makha
What is La Makha Restaurant?
La Makha is a Colombian author bistro on the first floor of Binn Hotel in El Poblado, Medellín. It works with verified-origin ingredients from different regions of Colombia and offers a 7-course tasting menu and à la carte dishes.
What does the tasting menu at La Makha include?
It includes 7 courses: Corn Crisp Arepa, Watermelon Ceviche, Orellanas, Catch of the Day, Porkbelly, Lamb and Coconut and Coffee Flan. With pairing: $420.000 per person. Without pairing: $330.000.
Where is La Makha in Medellín?
At Carrera 25 #10-51, Transversal Superior, El Poblado, Medellín, on the first floor of Binn Hotel.
What makes La Makha’s cooking different?
It works with Colombian ingredients from specific origins: tuna from Bahía Solano, prawns from Tumaco, native corn from Montes de María, salt from La Guajira, viche from the Pacific coast. Each ingredient has a name and a place.
Is La Makha open on Father’s Day?
It depends on the date. La Makha does not open for dinner on Sundays or holidays. Check the exact day before booking.
How much does dinner at La Makha cost for Father’s Day?
The tasting menu costs $330.000 without pairing and $420.000 with pairing. À la carte dishes range from $45.000 to $275.000. Desserts cost $35.000 and signature cocktails start at $38.000.
The most direct way to secure a table is to visit the official La Makha Restaurant page and book in advance. Special dates fill up fast and this kind of dinner does not leave room for last-minute decisions.
