Steakhouses Medellín 2026

Steakhouse parrilla Medellín carne asada

Steakhouses and parrilla — Antioquian beef done over wood and charcoal

Antioquia is cattle country, and the Medellín steakhouse scene reflects it. The traditional parrilla (open-fire grill) format dominates: large cuts of beef cooked over wood or charcoal, served with chimichurri, grilled vegetables, and the inescapable arepa. Most steakhouses lean toward punto (medium) by default — ask for your preferred doneness.

The Parrilla Tradition

A traditional paisa parrilla menu features punta de anca (rump steak), chuleta (rib chop), chorizo (sausage), and morcilla (blood sausage), often served as a mixed-grill platter for two. Sides are simple: green plantain, yucca, salad, and arepa. Local sauces include chimichurri, aji picante, and a tomato-onion hogao. Order aguardiente or red wine; both work with the meal.

Top Steakhouses

Sancho Paisa – Las Palmas

★ 4.5 · 7,709 reviews · Las Palmas

San Carbón

★ 4.6 · 5,530 reviews · El Poblado

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What to Order

For first-timers: ask for the parrillada mixta para dos (mixed grill for two) — it samples 3–4 cuts plus sausages. For solo diners: punta de anca al punto (medium rump steak) is the safe move; vacío or bistec are flatter alternatives. Vegetarians have less to work with at parrillas — most offer grilled vegetables and arepa con queso, but it’s lean.

Where to Go

El Poblado has the polished steakhouses near Calle 10 and Las Palmas. Laureles has the more traditional, family-run parrillas. Las Palmas (the road climbing east out of El Poblado) is the historical steakhouse corridor — several large places with views, designed for paisa Sunday lunches with extended families.