At La Makha, assembling a dish means building, layer by layer, a composition of Colombian ingredients where every element serves a precise purpose before it reaches the table. A sauce, a foam, a powder, a pickle. The result is a seven course tasting menu where diners watch, course by course, how haute cuisine transforms local products into a complete sensory narrative.
What tableside assembly means at La Makha
La Makha defines itself as a local bistro that applies international haute cuisine techniques to elevate endemic and native Colombian products. That philosophy, known as Cocina de Origen, is exactly what makes each dish function as an assembly: a rooted Colombian ingredient, such as chontaduro, orellanas mushrooms, pasture raised lamb, or heirloom corn, is transformed through precise technique into a composition with several layers of texture and flavor. Anyone who wants to understand how these dishes come together can read about the unique techniques behind La Makha’s menu, which walks through the creative process led by chef David Suárez Estrada.
What sets this restaurant apart is not only the finished plate, but the way diners witness that construction as it happens. The open, minimalist design of the space, created by studio INTO under the direction of Andrés Martínez, allows the dining experience to feel close and almost artisanal, without losing the sophistication that defines Binn Hotel.
The tasting menu, course by course
La Makha’s tasting menu is priced at $420,000 COP with wine pairing or $330,000 COP without pairing, and it is designed for one person. Its seven course structure works as a journey where each dish is a distinct composition:
- Corn crisp, with fresh tuna, orellanas mushroom emulsion, spring onion powder and oxalis, paired with a Basil Smash.
- Watermelon ceviche, with pickled mustard and chontaduro tiger’s milk, served alongside a Doña Dominga Chardonnay.
- Orellanas mushrooms, over a corn cake with pickled güatila and yogurt foam with smoke powder, paired with a Doña Dominga Sauvignon Blanc.
- Catch of the day, with prawn encocado, mandarin lemon meunière and leaf cheese with purple basil, served alongside a Tom Collins.
- Porkbelly, cooked in three stages, with carrot and anise purée and pickled beets, paired with a Cool Coast Pinot Noir 2022.
- Lamb, in braised leg capelletis with goat yogurt foam and Paipa cheese, and tomato powder, paired with a Doña Dominga Carmenere.
- Coconut and coffee flan, with Viche Canao and bitter orange, closing with a Carajillo.
This sequence is not random. Each course is designed so diners can perceive how Colombian flavors are assembled through haute cuisine technique, moving from a fresh starter to a warm close with coffee and a traditional Pacific coast spirit. For those who want to understand this progression in full, the feature on La Makha’s 7 steps to a sensory experience breaks down every transition in the menu.
Dishes that reveal the craft behind each composition
Beyond the tasting menu, La Makha’s à la carte menu reveals that same assembly principle in dishes like these:
- Octopus, served with almojábana, rooftop herbs and leek, where a staple of Colombian baking becomes the base of a seafood dish.
- Creamy rice, with seafood, coconut and hibiscus, combining a slow cooking technique with a tropical profile.
- Grilled rib eye, with truffle and parmesan over Certified Angus Beef, where an international cut is paired with European accented ingredients.
In each of these dishes, chef David Suárez Estrada starts from a recognizable ingredient and takes it somewhere new through a combination of textures: a crisp, a foam, a purée, a pickle. That is, in essence, the assembly that gives the experience its name.
The setting that accompanies every dish
Building a dish does not happen in a vacuum. La Makha’s space, with its contemporary design and live music setting, works as the frame where each composition takes on meaning. The discreet, elegant atmosphere, consistent with Binn Hotel’s quiet luxury concept, invites diners to focus on the detail of every element on the plate without distraction. Anyone curious about this side of the experience can read more about design and atmosphere at La Makha, which explains how the space’s architecture reinforces the sensory experience.
Pairing, the finishing touch of every composition
No assembly is complete without its pairing. On the tasting menu, every course arrives with a drink chosen specifically to highlight its components, from the Basil Smash that opens the experience to the Carajillo that closes it. This selection is not a decorative extra, but one more part of building the dish, following the same logic that governs every emulsion or powder found on the menu.
This way of understanding cuisine, where a Colombian ingredient is transformed through technique and precision, is what turns every visit into more than dinner: it is the chance to witness, from start to finish, how haute cuisine is built right in front of you.
Frequently asked questions
What does La Makha’s tasting menu include?
It includes seven courses, from a corn crisp with tuna to a coconut and coffee flan, each paired with a specific drink. It costs $420,000 COP with pairing or $330,000 COP without pairing, and it is recommended for one person.
What are La Makha’s dinner hours?
Dinner service runs Monday through Thursday from 6:00 p.m. to 10:00 p.m., and Friday and Saturday from 6:00 p.m. to 10:30 p.m. The restaurant is closed on Sundays and holidays.
How can I book a table at La Makha?
You can book by emailing [email protected] or calling +57 604 3220289.
Who is the chef behind La Makha?
Chef David Suárez Estrada leads La Makha’s culinary concept, with a focus on haute cuisine techniques applied to endemic Colombian ingredients.
