Wake Medellín Restaurants: Osso, Boro and the New $65M Hotel

One address in Provenza is now doing more to reshape where people eat in El Poblado than any single restaurant launch in recent memory. Wake Medellín restaurants — the dining lineup inside the new $65 million wellness hotel — opened through June and July 2026, covering several of the openings visitors have been flying in for: Peruvian butcher-chef Renzo Garibaldi’s dry-aged beef concept Osso, the expanded Test Kitchen Lab, a bistro from Colombia’s only World’s 50 Best-listed chef, a relocated seafood favorite, and a new wine bar.

Here’s what’s confirmed open so far, who’s behind each concept, and what it means for a visit to El Poblado right now. Wake’s own coverage describes an “outsized culinary and cultural offering” that keeps adding concepts (Forbes), so treat this as the lineup as of July 2026 rather than a closed list.

What’s open at Wake right now

• Osso — Renzo Garibaldi’s dry-aged beef counter, brought from Lima with butchery and aging done on site.
• Test Kitchen Lab — Adolfo Cavalie and Daniela Alvarado’s fermentation-driven tasting counter, built around Colombian-only ingredients.
• Boro — Jaime David Rodríguez’s debut Medellín bistro; he’s the only Colombian chef on the World’s 50 Best Restaurants 2025 list.
• Krudo Viches y Vinilos — the Provenza raw bar and seafood spot, relocated into Wake from its original address nearby.
• Glu Glu — a new wine bar rounding out Wake’s food-and-drink lineup.

Wake Medellín restaurants, in brief

Wake Medellín is a roughly $250 billion COP (about $65 million USD) hotel project in Provenza, El Poblado, built around a “social wellness hub” concept that mixes lodging, culture, design, and food in one complex (Forbes; La República; IFM Noticias). It opened in June 2026 with 128 keys — 58 hotel rooms across 10 room types plus 70 branded apartments, including two 350 m² penthouses. Rather than a single hotel restaurant, Wake built out a small food hall of independently branded concepts — which is why the address now shows up on so many “new restaurants in Medellín” lists at once.

Osso — Renzo Garibaldi’s dry-aged beef counter

Osso brings Lima-based butcher-chef Renzo Garibaldi’s dry-aged beef concept to Medellín, joining the wave of Peruvian chefs expanding into the city. Garibaldi’s original Osso in Lima has built its reputation on in-house dry-aging and whole-animal butchery, and the Medellín outpost applies that same format inside Wake, with beef aged and cut on site rather than trucked in pre-portioned (Travel + Leisure / Yahoo Travel; Forbes). It opened as part of the hotel’s rollout over summer 2026.

Test Kitchen Lab — bigger space, same Colombia-only sourcing

Test Kitchen Lab, chef Adolfo Cavalie and bartender Daniela Alvarado’s chef’s-counter concept, moved from its original bar-style setup into a larger, lab-like space at Wake dedicated to fermentation research and Colombian-only ingredient sourcing (Travel + Leisure / Yahoo Travel). The format hasn’t changed: an eight-course “ocho tiempos” tasting menu built around Colombian highlands, valleys, and orchard ingredients, priced at 330,000 COP (420,000 COP with a wine-and-ferment pairing), with Alvarado’s cocktail program designed to run alongside the food rather than as an afterthought (El Tiempo). The move into Wake gives that format more room without changing the premise.

Boro — the city’s first restaurant from a World’s 50 Best chef

The most significant name in the Wake lineup may be chef Jaime David Rodríguez, best known for Celele in Cartagena, the restaurant that put him at No. 48 on the World’s 50 Best Restaurants 2025 list and made him the only Colombian chef on it. Boro, his debut restaurant in Medellín, opened inside Wake at the end of June 2026 as a contemporary bistro built around Colombia’s pantry and native ingredients (El Colombiano). For a chef with Celele’s tasting-menu pedigree, Boro is a notably more casual, bistro-format bet — worth knowing if you’re expecting a Celele-style multi-course experience.

Krudo Viches y Vinilos — a Provenza favorite relocates

Krudo Viches y Vinilos, the raw-bar and seafood concept known for pairing Colombian coastal ceviche-style dishes with vinyl records and low lighting, has relocated into Wake from its previous Provenza address (Travel + Leisure / Yahoo Travel; Forbes). It’s the one name on this list that isn’t a new concept — just a familiar one with a new, higher-profile home a few blocks from where it started.

Glu Glu — the wine bar rounding out the lineup

Glu Glu is the newest addition to Wake’s food-and-drink roster: a wine bar folded into the same Provenza complex as Osso, Boro, Test Kitchen Lab, and Krudo (Forbes). Neither its exact opening date nor its full wine list had been published in detail as of this writing — worth checking Wake’s own channels before a visit, and worth assuming five venues may not be the final count.

What this means if you’re visiting El Poblado

For a visitor or nomad with limited nights in the city, Wake condenses what used to be a multi-neighborhood restaurant crawl into a single Provenza block at Carrera 35 #10B-115, between the Lalinde and Provenza sectors of El Poblado (Marriott Bonvoy): dry-aged beef at Osso, a Colombian-biodiversity tasting menu at Test Kitchen Lab, a World’s 50 Best chef’s bistro at Boro, coastal seafood at Krudo, and wine at Glu Glu, all reachable on foot from the hotel lobby. That density is also why Wake has been positioned as the anchor of Medellín’s broader wellness-tourism push this year, alongside other high-end openings across the city (El Diario NY).

None of this is a substitute for booking ahead. New-restaurant demand in El Poblado runs hot in the first few months after an opening, and as of July 2026, none of Wake’s restaurants has published a permanent reservation policy — check each venue’s Instagram or call the hotel directly before showing up. If Wake’s density isn’t your scene, El Poblado still has plenty of other new-opening energy; see our roundup of the best rooftop bars in El Poblado for what’s drawing crowds after dinner, our Feria de las Flores 2026 food events guide for what else is on the city’s food calendar this summer, and our look at Colombia’s labor reform for why menu prices across the city — Wake included — are likely to keep climbing this year.

FAQ

What restaurants are at Wake Medellín? As of July 2026, five concepts are open or confirmed: Osso (dry-aged beef), Test Kitchen Lab (Colombian-biodiversity tasting menu), Boro (contemporary bistro), Krudo Viches y Vinilos (coastal raw bar), and Glu Glu (wine bar) — with Wake’s own materials suggesting more may follow.

Who is the chef behind Boro? Jaime David Rodríguez, best known for Celele in Cartagena — the only Colombian restaurant on the World’s 50 Best Restaurants 2025 list.

Do you need a reservation at Wake’s restaurants? As of this writing, none of Wake’s restaurants has published a permanent reservation policy; check each venue’s Instagram or call the hotel directly before showing up.