A classic salad, elevated in flavor due to a symphony of Andean ingredients

(IMBABURA)

Delicious fusion between trout from El Cajas in Azuay with the irresistible corviche from Manabí

(AZUAY & MANABÍ)

Ecuadorian prawns in a plantain basket accompanied by avocado, the favorite ingredient in Guayas from the Andes

(GUAYAS)

Our “lukru”, since pre-Hispanic times, is a recognition of the more than 500 varieties of potatoes that can be found in Ecuador

(AZUAY)

From Quechua “Siwichi”, a traditional preparation with peanuts that highlights the natural freshness of fish from Jipijapa on the Pacific coast

(MANABÍ)

Called the “Soup of the Gods” by the people of Manabí thanks to the impressive variety of ingredients it contains

(MANABÍ)

Seafood cooked in Citrus x Aurantifolia (key lime) + Carica Pentagona (babaco) + Solanum Betaceum (tree tomato). A wave of flavors in each bite

(GUAYAS, LOJA & AZUAY)

A delicious fusion of tropical and marine flavors. The lemon’s acidity is balanced by the coconut’s sweetness and the aromatic chillangua

(ESMERALDAS)

Chicken breast grilled to perfection glazed with panela honey, a traditional sweetener of Ecuadorian cuisine served with arracacha gnocchi, a typical root vegetable from the Andean region, with truffle sauce

(PICHINCHA & LOJA)

Velvety pearl barley risotto. Singular preparation of this classic dish. Shrimp, octopus and sea bass cooked over low heat in a seven-ingredient demi-glace. Full of texture and flavor

(GUAYAS)

Inimitable dish which brings together the sweetness of our famous Ecuadorian bananas to enhance the taste of the most delicate cut of pork ribs from the southern valleys

(AZUAY)

Delicate cut of fine beef accompanied by a creamy blue cheese sauce, together with Andean tubers, such as sweet potatoes, mashua and yucca

(AZUAY)

A true delicacy that combines the exquisite juiciness of duck breast with the intensity and acidity of mortiños, the endemic Andean blueberry

(EL ORO & CHIMBORAZO)

Prawns marinated in achiote, an ancient adobo to highlight the flavors of proteins throughout our Ecuador, served with celery root puree and salsa verde

(ESMERALDAS)

Simmered with a delectable sauce made from local beer, herbs and spices; this traditional Ecuadorian stew rises to a superlative level

(GUAYAS)

The best combination of contemporary cuisine with the traditional taste of home cooking. A juicy and elegant cut accompanied by a secret sauce created by our Chef

(INTERNATIONAL)

The crunchy green plantain base contrasts with the”Pepucho”, a delicious and creamy sauce made from figleaf gourd seeds, that is mixed with a harvest of vegetables and tender grains

(AZUAY & EL ORO)

Velvety pearl barley risotto. Vegetarian preparation of this classic dish. Sauteed vegetables and crispy aubergine cooked over low heat in a seven-ingredient demi-glace. Full of texture and flavor

(CAÑAR)

Arracacha is an ingredient from the inter-Andean valleys of Pichincha that brings a natural sweetness to the gnocchi, while wild mushrooms add an earthy, umami taste profile

(PICHINCHA)

The insignia blue of the Cathedral of Cuenca is represented in this artistic and exclusive dessert made with the best selection of Ecuadorian chocolate

(AZUAY)

Together with the best cacao of Ecuador, we created a dessert in honor of our beloved and respected Cotopaxi volcano

(ESMERALDAS & CHIMBORAZO)

Culinary representation of the festive spirit and gastronomic wealth of Ambato and its renowned Festival of Flowers and Fruits

(TUNGURAGUA)

Be surprised by our Chef’s inspiration in creating imaginative ice cream and sorbet flavors

(AZUAY)

An innovative interpretation of the classic Ecuadorian Fig Cheesecake combining the traditional preparation with the aromatic touch of lavender

(PICHINCHA)

A unique culinary experience which allows the tasting of a variety of sweet delicacies from the house; each with its proper flavor profile and presentation

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