Ocio / Oci.mde

Garrett S Sep 2026

Ocio delivered on every course. I opened with a Negroni that was properly bitter and balanced—exactly what you want before dinner. The prawn appetizer was the highlight of the starters: flavorful, well-seasoned, and clearly one of the kitchen’s stronger dishes. For the main I had the grouper, which was fresh and cooked with care so it stayed moist. Dessert was coconut mango ice cream—bright, creamy, and a great way to end the meal without feeling heavy. Service was attentive throughout, and the room has a really good energy: stylish without being stiff. Easy to see why this place is a favorite in El Poblado. I’d return.

Russ Sonenclar Mar 2026

This place was fantastic. Highly recommend the pescado del día, the asado de tira, and the gambas entrada which were so good we forgot to take a photo. Great service and vibe as well!

Bernie Alvarez Mar 2026

Ocio is definitely a higher-standard restaurant compared to most spots in the area, but it was surprisingly hard to find — tucked up an inclined street that ends in a dead end. Feels hidden, which adds character. The Asada de Tira (pictured with the large bone-in short ribs sitting in a rich sauce, served with a small bowl of rice topped with crunchy bits) was flavorful but not as tender as I prefer. I like my ribs fall-off-the-bone, and these weren’t quite there. The Codito de Cerdo (shown in the skillet with crispy skin, mashed potatoes, salad, and a small sauce pitcher) had a nice portion and great presentation, but it leaned a bit dry. Service was slow. Even with the restaurant only halfway full, it took about 15 minutes just to get the check. For four people, the bill came out to around 740,000 pesos (~$200 USD), which feels close to NYC pricing. Solid food and presentation, but between the service and price point, it lands at a 3/5 for me.

Taizoon Baxamusa Jan 2026

First dinner in Medellin and it didn’t disappoint! Excellent service and very tasty unique cocktails. The server gave great advice as all four of the starters he suggested were excellent and the prawns with toasted quinoa was all of our favorite and quite uniquely prepared. The trout filet was expertly prepared and very delicate and tasty. The short rib is the most popular entree which the server said they are famous for and was very tender and plated very well. The vibe of the restaurant was young attractive people and it had very lively music throughout.

In the Heart of the Heart Oct 2025

Great food...with the exception of the beef rib. It was almost inedible. If you're going to sous vide something for 72 hrs it better fall off the bone. The pork and shrimp were excellent though. Mango salad was basically a Thai som tam without the heat. Good prices considering the overall quality...