The best way to start at La Makha is with the seven step tasting menu if you want the full picture, or with the Corn Crisp Arepa and the White Fish Ceviche if you are ordering à la carte and want the two dishes that best represent the kitchen’s style. Everything else on the menu builds outward from that same idea: Colombian ingredients carried through international fine dining technique.
The thinking behind every dish
La Makha describes itself as a local bistro, which in practice means you will not find traditional Colombian cooking here in the classic sense, but rather Colombian ingredients carried through international fine dining techniques. Chef David Suárez Estrada leads that vision, backed by years of research into suppliers across different regions of the country. Native corn from Montes de María, buffalo milk cheese from Planeta Rica, vanilla from Bahía Solano, fish arriving from the Pacific three times a week: every ingredient carries a geographic story behind it, and that story is what eventually lands on the plate.
Quick answer: what to order first
- Corn Crisp Arepa — fresh tuna tartare over native corn arepa, the clearest introduction to the kitchen’s style.
- White Fish Ceviche — Pacific fish marinated in chontaduro leche de tigre, for something fresher and more acidic.
- Seven step tasting menu — the complete experience, built around seven signature dishes and a drink pairing for each.
- Grilled Rib Eye — the boldest main course on the menu, best for special occasions.
- Coconut & Coffee Flan — the safest, most balanced dessert if you are unsure what the table will enjoy.
Starting with the appetizers
The menu opens with dishes meant to share or to open the appetite without filling you up too early. The Buffalo Stracciatella combines the creamy texture of cheese from Planeta Rica with smoked peas cooked in garlic and a light fennel and orange mousse, a dish that works well as a starting point when you arrive with a moderate appetite. The Corn Crisp Arepa uses native corn from Montes de María as the base for a fresh tuna tartare from Bahía Solano, finished with an oyster mushroom emulsion that adds depth. If you prefer something fresher and more acidic, the White Fish Ceviche marinates Pacific fish in a chontaduro leche de tigre, with pickled watermelon and crispy plantain chips for texture. For those who enjoy seafood in a heartier form, the confit Octopus arrives coated in a chimichurri made with rooftop herbs over a corn purée, a dish designed to be shared at the table.
The tasting menu, the full experience
If you have time and feel like letting go without deciding dish by dish, the seven step tasting menu is probably the most complete way to get to know what La Makha is about. It moves through seven courses, each paired with a drink chosen specifically for that combination of flavors:
- Corn Crisp Arepa, paired with a Basil Smash cocktail.
- Watermelon Ceviche, paired with Doña Dominga Chardonnay.
- Orellanas, paired with Doña Dominga Sauvignon Blanc.
- Catch of the Day, paired with a Tom Collins cocktail.
- Porkbelly, paired with Cool Coast Pinot Noir 2022 from Chile.
- Lamb, paired with Doña Dominga Carmenere.
- Coconut & Coffee Flan, paired with a carajillo.
It costs 420,000 pesos with pairing or 330,000 pesos without, recommended for one guest, though it also works well for couples who want to try a bit of everything instead of choosing between themselves.
Main dishes for every kind of guest
The main course section covers everything from sea to land, and this is where it helps to think about the kind of night you are going for. The Catch of the Day comes with a Tumaco prawn encocado and a mandarin lemon meunière, ideal if you want something light but still full of character. The Creamy Rice, with prawns, shrimp and squid over a rich coconut base, is one of the dishes most often ordered when the table wants something to share in the middle. For those who prefer meat, the Porkbelly, cooked in three stages, offers that combination of crisp skin and juicy meat that rarely disappoints, while the Grilled Rib Eye, served with truffle infused French fries, is the boldest option on the menu and tends to get reserved for occasions that call for something special. The Lamb, served as filled capelettis with a goat yogurt foam and Paipa cheese, is a different choice for anyone looking for something less conventional than a classic cut of meat. Many of these dishes lean on ingredients that are practically the house signature, like chontaduro, pasture raised lamb from Caldas or native corn, which explains why certain flavors keep showing up in a coherent way throughout the whole experience.
Finishing with a good dessert
The dessert menu is short but strong. The Chocolate Cake & Pork Salt, made with seventy percent cocoa and no flour, surprises with the contrast between sweet and salty. The Coconut & Coffee Flan is the gentler option, with a coffee toffee and a sour orange cream that balances things out nicely after a heavier meal. And the Red Fruit Symphony & Hazelnut Butter is the natural choice if you would rather have something fresh instead of dense, with toasted notes that close out any menu well.
What to order depending on the occasion
- A celebration — the tasting menu with pairing tends to be the choice that gets enjoyed the most, since the pacing of the seven steps is built to carry a longer night.
- Dining alone — order the tasting menu and skip the decision-making entirely.
- Dining as a group — share appetizers like the octopus and the stracciatella, then split one or two mains such as the creamy rice and the rib eye.
- Business lunch — go lighter with the catch of the day or the chicken with pipián.
Frequently asked questions
Do I need to order the tasting menu to try the best of the menu?
Not necessarily. Several dishes from the tasting menu, like the Catch of the Day or the Porkbelly, are also available à la carte, so you can build your own version of the experience if you would rather choose dish by dish.
Does La Makha have dishes meant for sharing?
Yes. Dishes like the Octopus, the Creamy Rice or the Corn Crisp Arepa work well for two or more people to share, especially if the group wants to try different flavors from the menu.
What is the average cost of dinner at La Makha?
À la carte dishes range from 45,000 pesos for appetizers up to 275,000 pesos for cuts like the Rib Eye, while the tasting menu has a fixed price of 330,000 or 420,000 pesos depending on whether pairing is included.
Are desserts ordered separately or included?
Desserts are ordered separately if you choose à la carte dishes. If you go with the tasting menu, the Coconut & Coffee Flan is already included as the closing course.
Ready to try the menu in person? Book at La Makha and build your own journey through Medellín’s cocina de origen.
