Don Diablo is Medellín’s premier steakhouse and contemporary bistro. Employing a wide range of Colombian ingredients and flavors, the dishes are inspired by traditional steakhouse and American bistro preparations. Specializing in 100% Colombian grass-feed beef, prime cuts are carefully selected and dry-aged in our exclusive in-house dry-aging room anywhere from 15 to 60 days. Cuts like rib-eye, porterhouse, t-bone and bone-in tenderloin are portioned daily and cooked to perfection on our wood-fired grill. The menu offers a delicious assortment of appetizers, home-made charcuterie, salads, fresh pasta and vegetable sides. Elegant and exclusive, the restaurant’s ambience is modern and comfortable, and is as lovely for a family gathering as it is for a romantic dinner. With a carefully selected wine list and a cocktail menu inspired by the classics, Don Diablo is the city’s go-to high end steakhouse specializing in dry-aged Colombian beef.


After graduating from UC Santa Cruz with an Economics degree, Carmen went on to study gastronomy at Le Cordon Bleu in San Francisco, following her father’s advice. She loves uni, sake and oysters and has lived in Colombia for 8 years with her husband Rob and kitty Moshi.


A graduate of the Le Cordon Bleu culinary academy in San Francisco, Rob never in a million years thought he would be living and working in Colombia, but after eight years and four restaurants he has never looked back! Rob lives with his wife Carmen and kitty Moshi and shares Carmen’s love for oysters, uni and sake.


Diego studied film and visual effects at Columbia College and The Art Institute in Chicago. He founded Angel Studios, specialising in 3D animation and later, video games. He worked extensively in Japan with Sony and Nintendo and fell in love with world cuisine through his many travels.


Johny studies the culinary arts at Medellin’s SENA and worked at Carmen for 8 years as Chef de Partie on the meat station. Now with 10 years of experience under his belt, the “Maestro” leads the Don Diablo kitchen. As a meat connoisseur and grill master, he was born for this!