Palomulata Parrilla Boutique

This is where you come for serious beef. Every cut is certified, aged Angus, cooked slowly over indirect heat and smoked with mesquite and cherry wood chips. That's why some take time: the short ribs cook for 8 hours in a coffee rub and finish on the grill with a splash of Jack Daniel's.

The menu runs from a 400-gram ribeye for one or two to a bone-in tomahawk for four, with stops like the picanha tail stuffed with blood sausage, apple and caramelized onion. To start, there's warm burrata with chontaduro cream and honey, grilled octopus with anticucho sauce and empanadas filled with the house stew.

The wine cellar matters as much as the grill: glasses start at COP 75,000 and bottles go up to a Vega Sicilia Único. For a celebration there are three separate rooms (one for 4, one for 6 to 8 and one for 8 to 10 people), and according to their website they host private wine tastings.

It stayed open after the August 10, 2026 earthquake: its website shows guest reviews dated September 23 to 29 and new photos of the dining room uploaded that month.

What to see

• The tomahawk, served on a board to share; it takes about an hour.
• The 8-hour short ribs with a coffee rub.
• The picanha tail stuffed with blood sausage and apple.
• The cellar, with wines by the glass and collector labels.

Getting there

• San Antonio location: Calle 2 #10-69, in the San Antonio neighborhood; about 15 minutes by taxi or ride-hailing app from the north without traffic.
• Pance location: Calle 16A #122-70, unit C5, in the south of the city; driving is the easiest way to get there.

Tips

• Book on the website or at +57 321 561 6277; for a group, ask for one of the private rooms.
• Large cuts take 25 to 60 minutes depending on weight and doneness, so order them as soon as you sit down.
• If you want a private wine tasting, ask when you book.