Restaurant OCI.Mde

Restaurant Oci.Mde Medellín


Our passion for cooking and desire to offer a type of arquitectural space that stands out of Medellin’s traditions pushed us to open a place to enjoy a relaxing and fun time, doing exactly what we love doing.

Our new name is Oci.Mde and we are a restaurant located only in Medellín, Colombia.

The restaurant

Located in the Poblado area in Medellín, our restaurant is a contemporary space specifically built from industrial and recycled materials. Wife and husband Laura Londoño and Santiago Arango -arquitect- are the creators of this cosy and welcoming place.
Based on the concept of meal sharing, the restaurant allows its clients to try different preparations, its plates, served at the center of the table, are elaborated with excellent quality products: freshly caught fish from the Pacific Ocean; spices from Colombia and Asia; herbs, flowers and organic ingredients, etc.

Our cuisine

Long cooking times are one of our specialties, such as short ribs -12 hours braised- in lemon and chili caramel sauce and pork shank glazed in balsamic and orange with creamy mash potato.
Our menu changes every 5 months, only conserving the main dishes as well as the daily meals that we elaborate every week with season products. This allows our clients to try new dishes and choose from many different options everytime. Everything is prepared in our kitchen: ice creams, desserts, pickles, smoked and dehidrated products, etc. This guarantees our customers the highest quality and freshness.

Laura, our chef

Chef from the Paul Bocuse Institute in Lyon, Laura uses her professional experience -acquired after 8 years in Europe, Australia and Asia- to offer customers a great selection of dishes where techniques and flavors from these 3 continents meet. After finishing her internship and working in Europe in restaurants like “L’Astrance” (Paris, 3 Michelin stars), “Il Rigoletto” (Reggiolo, Italia – 2 Michelin stars); Laura traveled to Sydney with the purpose of learning new flavors and techniques from Eastern cultures. This is where she worked in various modern Asian restaurants that would profoundly mark her present style.



Psssst! Use your keyboard arrows to view the pictures.


The perfect place to enjoy relaxing leisure time,
that time we spend doing what we love doing.

Our menu


– Starters –

White fish from the pacific sea cured in sea salt, with olive oil, yellow peppers and dill.


Yuca croquettes with mole and sesame tzatziki


Moroccan bread with chuck – cooked 12 hours- ,cabbage jam, pickled beetroot, and
burnt chili mayonnaise


Iberico pork secreto with green beans, mix tomatoes, nuts and green sauce


Toast with handmade french cheese, green figs jam, pistacchio and grapes in red wine


Tempura of zucchini flowers filled with paipa and blue cheese, served with guava and tonka bean jam (V)


Pork belly skewers -cooked for 6 hours- with wild rice, vegetables and sesame oil


Tuna or salmon tartare (depending on the caught) with truffle dressing, garlic chips and cashews


Octopus with achiote butter, sauté caraota beans, bacon and sweet corn puré


Beef green mango salad with tamarind dressing, peanuts, red onions and coriander


Pork belly and grapefruit salad with pickled carrot, red onion, mint and Ponzu dressing


Shrimps cooked in tomato and rocotto jam with crispy quinoa and basil


– Mains –

Suckling pig, squash mash, native potatoes and roasted onions


Tenderloin with green pepper from Putumayo sauce, sweet potatoes, suero costeño and pumpkin seeds


Gambas from the pacific with oregano and garlic butter.
Avocado and tomatoe salad with toasted bread, and coriander dressing


Falafel, green beans, radish, pomegranate, and beetroot hummus


Lentils yellow curry with sweet plantain, peppers and moroccan bread


White fish from the pacific with black truffle hollandaise sauce, sauteed asparagus,
crispy cauliflower and spinach mash


Beef chuck -8 hours braised- sandwich with bacon chutney and cheddar cheese


Crispy skin chicken with spices, native potatoes, bacon, chili and ginger


Pork shank –cooked 12 hours- with tomatoes and orange sauce and creamy mash potato


Short Ribs -12 hours braised- in lemon and chili caramel sauce served with sticky rice and peanuts


– Desserts –

All our desserts and ice creams are homemade

Hot chocolate cake with chocolate foam, mascarpone cheese and corozo


Honey and raspberry tart with heavy cream and green apple ice cream


Cookie taco with chocolate ice cream, huzelnuts cake, berries jam and meringue


Marshmallow and honeycomb semifreddo with obleas and yellow fruits


Frozen “Merengon de guanabana”


Cookie sandwich filled with cashew ice cream and salted caramel


Alfajor, tempura bananas, ricotta cream and arequipe


Carrera 33 No.7-21 – Poblado – Medellín

Where are we?


Carrera 33 No.7-21 – Poblado – Medellín




448 8203
318 240 2859

Opening times

Tuesday to Thursday: 12:00- 2:30pm and 6:30 – 10:30pm
Friday and Saturday: 12:00- 3:00pm and 6:30 – 11:00pm