Medellín’s Dining Scene Hits a New Peak—Here’s What’s Cooking

For years, Medellín has been known for its hearty staples: bandeja paisa, a mountain of beans, plantains, chorizo, fried egg, avocado, and chicharrón, or a steaming bowl of sancocho stew. But lately, the city’s kitchens are buzzing with something different. A wave of creative energy has swept through Colombia’s second city over the past decade, and nowhere is that more visible than in El Poblado, the trendsetting neighborhood where tasting menus, fermentation labs, and cocktail dens now rule.

The latest game-changer is Wake Medellín, a $65 million wellness-focused hotel with 128 rooms. This summer, it’s opening some of the city’s most anticipated restaurants. At the heart of it is Boro, the first Medellín outpost from acclaimed chef Jaime David Rodríguez of Cartagena’s Celele. His menu traces Colombia’s ecosystems from the Pacific to the Amazon, crossing the Andes along the way. Then there’s Test Kitchen Lab, a chef’s counter by Adolfo Cavalie and bartender Daniela Alvarado, moving into a larger space dedicated to Colombian-only sourcing and fermentation. Heavy hitters like Lima’s Osso, from master butcher Renzo Garibaldi, join local favorites like Krudo Viches y Vinilos, with more concepts spinning out across the complex.

After dark, the energy keeps going. Mamba Negra, a rooftop bar that opened in 2024, hides a lab where guests sip through an eight-part cocktail tasting made entirely with Colombian ingredients. Mala Audio Bar pairs its drinks with vintage vinyl crackle, while Konbini hides behind a grocery storefront, revealing a Colombian-Japanese speakeasy where disco and highballs collide. El Poblado has never been one to sit still, but right now, its momentum is unmatched.

Medellín is one of our Best Places to Eat in 2026. This article appeared in the May/June 2026 issue of Condé Nast Traveler.