Osso Medellín: Renzo Garibaldi's Lima Carnivería Opens at Wake This Month

Medellín’s most significant international restaurant import of 2026 has a name: Osso Medellín. Renzo Garibaldi’s acclaimed Lima carnivería — ranked No. 44 on Latin America’s 50 Best Restaurants 2025 — is opening inside Wake Medellín, the new “Social Wellness Hub” hotel in Provenza, El Poblado, this June. For anyone tracking the city’s dining scene, this is the single most consequential international opening of the season.

Who Is Renzo Garibaldi?

Garibaldi is Peru’s most celebrated butcher-chef. After discovering sustainable whole-animal butchery in San Francisco — studying under Taylor Boetticher at Fatted Calf and Joshua Applestone at Fleisher’s — he returned to Lima and opened Osso in 2013. What started as a butcher’s shop in an untrendy Lima neighborhood has become a destination that peers vote year after year onto regional best-restaurant lists.

The concept is singular: fire, time, and prime cuts. Garibaldi’s kitchen is known for tasting menus eaten communally with your hands, dry-aged beef approaching 300 days of maturation, and techniques ranging from ash-roasting to open-flame grilling. The World’s 50 Best describes his approach as a place where “butchery, quality produce and fire combine to glorious effect.”

With Osso now operating in Miami, Bogotá, and São Paulo alongside the Lima original, Medellín is the latest city to receive what is, by any regional measure, Latin America’s most technically rigorous meat-focused restaurant.

What to Expect at Osso Medellín

Based on Garibaldi’s track record across other Osso locations, diners can expect:

• Extended dry-aged beef programs — cuts matured well beyond the 28-to-45-day window most steakhouses work within, including experiments approaching 300 days
• À la carte and tasting-menu formats, the latter designed for communal, hands-on eating
• Multiple beef and pork cuts — Lima’s menu offers seven cuts of beef and six of pork, with indulgent sides like truffle chips and bone-marrow risotto
• Fire as a primary technique: ash cooking, direct flame, and live-fire grilling anchor every kitchen Garibaldi operates

Specific pricing and the full menu for the Medellín location had not been confirmed through public channels as of June 30, 2026. Given Wake Medellín’s positioning and the price architecture at Osso’s other international outposts, expect a premium tier comparable to the top end of El Poblado dining.

The Wake Medellín Context

Osso doesn’t arrive in isolation. It is one of several dining concepts anchored inside Wake Medellín, which opened this June as Colombia’s first “Social Wellness Hub” and a member of Design Hotels. The project — representing an investment of approximately 250,000 million pesos (around USD $65 million) — comprises 58 hotel rooms, 70 residential apartments, event spaces, wellness facilities, and fashion retail, according to IFM Noticias.

The dining lineup Wake has assembled under one roof is unusually credentialed:

• BORO — the debut Medellín restaurant from Jaime Rodríguez, chef of Celele, Colombia’s sole entry on The World’s 50 Best Restaurants 2025. It soft-launched June 22; see our full coverage: BORO: Celele Chef Jaime Rodríguez Opens in Medellín’s El Poblado
• Test Kitchen Lab — an R&D-forward concept from chef Adolfo Cavalie and bartender Daniela Alvarado, relocating to the Wake space
• Krudo Viches y Vinilos — also relocating to Wake from elsewhere in the city
• Glu Glu — a wine bar rounding out the beverage programming

The result is a single building that contains, arguably, the most credentialed dining lineup assembled under one roof in Medellín’s history.

Why This Matters

Osso’s arrival accelerates a pattern that has defined 2026: international operators and chefs with verifiable regional reputations are choosing Medellín — not Bogotá — as their Colombian entry point. Condé Nast Traveler named Medellín one of the ten best places in the world to eat earlier this year, a validation that appears to be pulling serious culinary investment toward the city at an accelerating pace.

For an expat, digital nomad, or food-focused visitor in El Poblado, Osso Medellín is the kind of opening worth planning around: a concept with a decade-long track record, a singular philosophy, and an address inside one of the city’s most design-forward new hotels. For a full picture of everything arriving in the city this season, the Medellín restaurant news roundup for July 2026 has the complete rundown.

Wake Medellín is located in Provenza, El Poblado. Follow Wake’s official channels for reservation and opening updates as Osso launches to the public.