45+ Days
SALT ROOM AGING
100% Prime
ANGUS & WAGYU
4.9 ★★★★★
1,200+ REVIEWS
#1 Steakhouse
MEDELLIN AWARD
Artisanal Mastery in Every Cut & Pour
We combine centuries-old fire grilling traditions with modern Himalayan salt dry-aging architecture and award-winning sommelier curation.
Himalayan Salt Dry-Aging Vaults
Our temperature-controlled glass vaults age prime beef between 45 and 65 days, intensifying tenderness and nutty flavor profiles.
450+ Rare Reserve Cellar
Hand-selected vintages from Bordeaux, Mendoza, and Napa Valley, curated specifically to harmonize with open oak embers.
The Artisans Behind Your Dining Experience
Our passionate team of executive chefs, master pitmasters, and sommeliers dedicate their craft to creating unforgettable gastronomic moments in El Poblado.
Mateo Restrepo
Trained in San Sebastián and Tokyo, Chef Mateo brings a rigorous Japanese precision to Colombian open wood-fired gastronomy.
Carlos "El Fuego" Mendoza
With 20 years commanding parrillas across South America, Carlos oversees our custom Andean oak and citrus wood grill pits.
Valeria Gomez
Certified Court Sommelier who curates Medellin's most exclusive private wine reserve, crafting bespoke pairings for every cut.
Alejandro Vargas
Ensuring seamless luxury service from the moment you step into our El Poblado sanctuary until your final dessert pairing.
Unmatched Mastery In Every Flame
Himalayan Salt Dry Aging
Aged 30 to 65 days in custom salt vaults for deep flavor complexity and buttery tenderness.
Sommelier Reserve Wines
Over 400 prestigious vintages selected to harmonize perfectly with wood-fired prime steaks.
Private Dining & Ambience
Immerse yourself in intimate wood-paneled alcoves, ambient lighting, and bespoke host service.
What Diners Say About JMR
“Hands down the best steakhouse in South America! The 45-day dry aged Porterhouse was melt-in-your-mouth perfection, and the wine pairings were outstanding.”
— Sophia Martinez, International Culinary Critic