A tasting menu can be many things. A sequence of technically flawless dishes that get forgotten the next day. A parade of exotic ingredients that never quite make sense together. At La Makha it is something else: a journey through a specific territory, with ingredients that carry a name and a region of origin, told across seven courses that build from lighter to richer without a single one feeling out of place.
What the tasting menu is about
La Makha’s tasting menu is not a fixed selection of popular dishes. It is a seven step narrative designed to help guests understand the complexity of Colombia’s pantry through Mediterranean technique. Each course represents a region, an ingredient, a story, and together they are the clearest way to understand what chef David Suárez Estrada does and why his cooking does not resemble anything else in the city.
The menu changes with the season to guarantee product freshness. What never changes is the standard behind it: every ingredient has geographic traceability, every technique serves a specific purpose, and every pairing was chosen by the kitchen, not assigned at random.
“The seven step narrative lets guests understand the complexity of Colombia’s pantry.” — La Makha team
The experience is priced at $330,000 COP per person without wine pairing and $420,000 COP per person with the kitchen’s curated pairing included, with taxes already factored into both prices.
The steps of the experience
The sequence moves through Colombia from north to south, from sea to mountain, from coastal ingredient to Andean one.
Course 1: Crocante de maíz
An arepa made from native corn as the base for a fresh tuna tartare from Bahía Solano, with an orellana mushroom emulsion, spring onion powder, a sorrel paste and salt flakes from La Guajira. A bite that begins on the Caribbean coast and closes on the Atlantic, cold and precise.
Course 2: Ceviche
White fish from the Pacific with chontaduro tiger’s milk. Chontaduro, a palm fruit with a rich, slightly sweet profile, replaces the flat acidity of classic lime with something more complex, served alongside pickled watermelon, mustard and plantain chips.
Course 3: Orellanas
The menu’s vegetarian moment: a corn cake with pickled guatila, goat yogurt foam and smoke powder, proving that Cocina de Origen does not need animal protein to have depth.
Course 4: Pesca del día
Fresh Pacific fish with house made rigatoni and a shrimp encocado from Tumaco, a coastal coconut milk stewing technique that here works as a pasta sauce, finished with fresh local cheese, mushroom powder and purple basil sprouts.
Course 5: Pork
Pork belly cooked in three stages, with a carrot and anise puree, beets pickled in the house’s red wine vinegar and a black garlic and huacatay glaze, the intensely flavored Andean herb that anchors the dish to Colombia without announcing it.
Course 6: Lamb
The densest of the menu: capelletti stuffed with braised leg of lamb from Caldas, finished with a goat yogurt foam, Paipa cheese and San Marzano tomato powder, a preparation that crosses Italy, the Andes and the eastern Mediterranean in a single dish.
Course 7: Flan
Coconut flan with sunflower seed brittle, coffee toffee and a bitter orange cream, finished with viche canao, an artisanal spirit from the Colombian Pacific produced by Afro-Colombian communities using methods that have not changed for generations. The most Colombian signature the journey closes on.
Suggested wine pairing
The wine pairing on the tasting menu does not work the way it does at most restaurants, where the wine list exists independently of the kitchen and the sommelier suggests options over an already finished menu. At La Makha, the drinks were chosen alongside the dishes, as part of the design of each course:
- Crocante de maíz: Basil Smash
- Ceviche: Doña Dominga Chardonnay
- Orellanas: Doña Dominga Sauvignon Blanc
- Pesca del día: Tom Collins
- Pork: 2022 Cool Coast Pinot Noir, Chile
- Lamb: Doña Dominga Carmenere
- Flan: Carajillo
For those who prefer not to drink alcohol, it is worth asking the table to walk through the alternatives. La Makha’s bar has non-alcoholic options, and the kitchen can advise on what works with each course.
Reserve your experience
The tasting menu is served on the ground floor of Binn Hotel, in a space that combines natural materials with contemporary lines and views of the mountains of El Poblado. The team explains each dish as it is served, covering ingredient, origin and technique, and when chef David Suárez is in the restaurant, he stops by the tables to complete that explanation in person.
A few things help make the most of the experience:
- Booking ahead through Binn Hotel’s official channels guarantees availability and allows guests to share dietary restrictions.
- The menu is designed for one person, so it helps to arrive with an appetite calibrated for seven courses.
- The $90,000 COP difference between the menu with and without pairing covers seven drinks curated by the kitchen.
- The menu shifts with seasonal product availability, so some courses may differ from the ones described here.
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.
To reserve, you can write to [email protected] or call +57 604 3220289.
Frequently asked questions about La Makha’s tasting menu
How much does La Makha’s tasting menu cost?
The 7 course tasting menu costs $330,000 COP per person without wine pairing, or $420,000 COP per person with the kitchen’s curated pairing included. Prices already include taxes. Gratuity is voluntary.
How many courses does La Makha’s tasting menu have?
The menu has 7 courses: Crocante de Maíz, Ceviche, Orellanas, Pesca del Día, Pork, Lamb and Flan. Each course has a specific suggested pairing. The menu may vary depending on seasonal ingredient availability.
Does La Makha’s tasting menu include drinks?
The base menu ($330,000 COP) does not include drinks. The pairing option ($420,000 COP) includes one drink curated by the kitchen for each of the 7 courses, from a Basil Smash to a closing Carajillo.
Can the tasting menu be done as a vegetarian?
La Makha can adapt the menu for vegetarians if notified at the time of booking. The third course (Orellanas) is already vegetarian by default. It is recommended to share this preference in advance so the kitchen can prepare alternatives for the courses with animal protein.
How long does La Makha’s tasting menu take?
The full 7 course service takes approximately 2 to 2.5 hours, depending on the table’s pace. Dinner at La Makha is served Monday through Thursday from 6:00 to 10:00 p.m. and Friday and Saturday from 6:00 to 10:30 p.m., closed on Sundays and holidays.
How do you book the tasting menu at La Makha?
Reservations are made through Binn Hotel’s official channels. It is recommended to book in advance and share any dietary restrictions at the time of booking.
