Vegetables from the Andean corridor in different textures wrapped in flavors of citrus quinoa and chickpea mayonnaise

(PICHINCHA)

Hidden in this particular presentation is a national delicacy, high in nutritional value, from our ancestral cuisine

(PICHINCHA)

Wreath of seasonal fruits and greens, accompanied by a luscious dip of the Andeansuperfood chocho and homemade duck prosciutto

(COAST & SIERRA)

This elegant marine delicacy from the Pacific coast is paired with the distinct spice of ginger to awaken the senses

(MANABÍ)

The chillangua, an aromatic plant used in Afro-Ecuadorian cuisine, crowns the King of Ecuadorian seafood in a kaleidoscope of taste sensations

(ESMERALDAS)

Since the 16th century, this potato based soup of pulled pork and sweet plantains has established its place as a representative dish at Ecuadorian family gatherings due to its comforting composition of sweet, salty and spicy flavors

(COAST & SIERRA)

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

(MANABÍ)

Emblematic soup of the Ecuadorian highlands whose main ingredient is potatoes. In the style of our neighborhood, La Loma Grande, the presentation includes typical garnishes such as chulpi, chochos and chicharrón

(PICHINCHA)

Refreshing campechana or seafood cocktail, featuring locally sourced shrimp bathed in Bloody Mary sauce

(COAST)

On the skirts of the Cotopaxi Volcano, huddled in their homes, natives roast whole birds they have seasoned with local herbs and spices

(COTOPAXI)

Direct from our Pacific coast, the unbeatable freshness of Ecuadorian seafood defines this gastronomic attraction bringing acidity and sweetness to your palate

(ESMERALDAS)

From the chef's grill, a juicy steak flavored with rosemary & garlic butter illustrating contemporary and home-cooking techniques

(PICHINCHA)

Prepared over low heat in wood-fired stoves from Carchi in the north to Loja in the south, this succulent pork is the iconic dish of the Ecuadorian Sierra. Adventure to try it with the traditional fermented drink Chicha de Jora

(SIERRA)

An unusual cut, distinguished by its tenderness and great flavor, sought out to create the best dishes since colonial times

(IMBABURA)

Prawns are of the most appreciated seafood products in the province of Esmeraldas. Thanks to their abundance, they have become the ambassador of coastal cuisine

(ESMERALDAS)

The lake complexes of the southern provinces of Ecuador are inhabited by large flocks of ducks, on this plate accompanied by Andean vegetables, beans, and proteins

(EL ORO)

Quinoa - superfood used since pre-Columbian times - in three colors makes up the rich Ecuadorian quinotto which accompanies the best cut of lamb from Loja

(LOJA)

Favorite cut of beef par excellence, accompanied by a delicate creation of one of Ecuador's 500 potato varieties

(INTERNATIONAL)

Wreath of seasonal fruits and greens, accompanied by a luscious dip of the Andean superfood chocho and vegetarian nuggets

(COAST & SIERRA)

The forests that surround the Tungurahua Volcano generate a favorable environment to forage various, delicious mushrooms

(TUNGURAHUA)

From the slopes of the Cotopaxi Volcano, selected cuts of grilled vegetables with basil pesto and sweet potato in two textures

(COTOPAXI)

Together with the best cacao of Ecuador, we created a dessert in honor of the majestic Cotopaxi Volcano

(COTOPAXI)

A carefully prepared selection of the best traditional desserts in Quito. A unique culinary experience that will allow you to try a variety of sweet delights, each with its own special flavor and presentation

(PICHINCHA)

The perfect combination for cold nights. A classic sweet, similar to rice pudding, based on white corn and cane brandy combined with a traditional fried cheese empanada

(PICHINCHA)

Traditional French dessert, with an Ecuadorian touch. Filled with lady finger bananas and tropical fruits flavored in an orange sauce served with basil ice cream

(INTERNATIONAL)

The street of the 7 Crosses is one of the most representative of Colonial Quito, where it is common to see ice cream vendors with their traditional cart. Amongst these seven scoops the traditional flavors of the city are represented, such as rosero and canelazo

(PICHINCHA)