Ouzo is a name that has become synonymous with quality. Focused on finding the best and freshest ingredients whether it be meat, seafood, fruits, or vegetables, we strive to deliver true mediterranean cuisine by blending the traditional with our own originality.
We try to highlight the different regions of the mediterranean creating plates with a simple elegance. Whether it be pan seared octopus with feta cheese, “Arni Sto Fuorno” (greek roasted lamb with orzo), succulent pork with pepperonis and capers, or an original pizza cooked in our hand built wood fired brick oven (house specialty is creamy gruyere, summer squash, arugula, serrano jam, and black truffle honey), you will sense the care we have for both ingredients and technique.
Combine this with the relaxed atmosphere and attentive service, and Ouzo brings a wonderful dining experience to the table.
About The Chef
Ouzo´s chef Michael McMurdo is an American chef whose reputation and respect have risen quickly in Santa Marta, Colombia. In three years as the head chef and owner of Ouzo, he has worked to elevate the culinary level and increase the culinary options available in the area. Being from a diverse family that continually moved and traveled from one area or country to another, from a very young age Mike was drawn to good and different types of food.
His parents often reminisce about when they were living in Germany and Mike who was only 6 years old would order Escargot Bourguignonne (snails in butter sauce) every time they went to a french restaurant.
Mike started cooking in restaurants at age 19 while in college. As a student he got his start as a dishwasher, and slowly worked his way up the ladder. By the time he had graduated from the Appalachian State University in western North Carolina with a degree in Sustainable Development, he was cooking on the line at the award winning restaurant The Gamekeeper. It was at this restaurant that his enjoyment in the kitchen slowly turned into a LOVE for the kitchen, and presented itself as a possible career.
Shortly after, Mike decided to head to NYC and enrolled in the Institute of Culinary Education in both the culinary and restaurant management programs.
Upon graduating, Mike found himself working with an amazing group of chefs at the then 1-Star Michelin restaurant in midtown New York, Anthos. He credits his experience at Anthos for making him the chef that he is today.
After deciding to leave his intense life as an NYC cook, he headed south. Enticed by an old friend who had moved earlier to Colombia, Mike was convinced to make his way to Santa Marta and opened a small mexican restaurant.
After two years, his desire to grow both as a chef and entrepreneur made him want to start his new adventure in the Parque de los Novios.
In april of 2011 Ouzo Restuarante and Bar opened its doors in the historic center of Santa Marta.