Quick answers — eating in Quito
- Best restaurant overall
- Nuema
- Best value
- Boca del Lobo (USD 40-70 per person)
- Strongest cuisines
- Modern European, Mexican & Latin
- Dishes to try
- Locro de papa, Fritada, Empanadas de morocho, Hornado con mote
- Booking window
- For top fine-dining establishments like Nuema or Zazu, booking at least 1-2 weeks in advance is highly recommended, especially for weekend dinner reservations, to secure your preferred time.
Reservations are essential for top establishments, often weeks in advance. Dress codes typically range from smart casual to elegant. Tipping is customary, usually 10-15% for good service. Dinner hours generally begin around 7:00 PM, with peak times from 8:00 PM to 10:00 PM.
Modern European
Best modern European restaurants in Quito
Modern European is the catch-all for kitchens that borrow technique from France, produce from their own region and ideas from everywhere — usually tasting-menu only.
Nuema
Acclaimed local fine diningContemporary Ecuadorian · San Marcos · USD 80-120 per person
Alejandro Chamorro & Pía Salazar
Nuema, a beacon of modern Ecuadorian gastronomy, offers a sophisticated tasting menu that reinterprets local ingredients with avant-garde flair. The intimate setting, often in a historic building, complements the highly creative and visually stunning dishes, emphasizing seasonal and regional produce. It's a culinary journey through Ecuador's diverse ecosystems.
Order: Squid with fermented plum; Pork with plantain and cocoa
Quitu Identidad Culinaria
Acclaimed local fine diningPre-Hispanic & Modern Ecuadorian · La Mariscal · USD 70-110 per person
Juan Sebastián Pérez
Quitu is an ode to Ecuador's culinary heritage, focusing on pre-Hispanic ingredients and sustainable practices. Chef Pérez masterfully transforms ancient grains, roots, and Amazonian fruits into contemporary dishes. The restaurant features an open kitchen and an earthy, natural decor that reflects its commitment to authenticity and connection to the land.
Order: Maito de pescado amazónico; Yuca con hormigas culonas
Urko Cocina Local
Acclaimed local fine diningContemporary Ecuadorian · La Floresta · USD 50-80 per person
Daniel Maldonado
Urko celebrates Ecuadorian ingredients and culinary traditions with a modern, artistic touch. Chef Maldonado's tasting menus highlight seasonal produce sourced directly from small local producers, ensuring freshness and authenticity. The relaxed yet refined atmosphere makes it an approachable option for exploring innovative Ecuadorian cuisine, often with an emphasis on presentation.
Order: Ceviche amazónico; Hornado de cerdo con puré de papa
Somos
Acclaimed local fine diningContemporary Ecuadorian · La Floresta · USD 60-90 per person
Alex Zapata
Somos presents a creative and modern interpretation of Ecuadorian cuisine within a stylish, minimalist space. The chef focuses on seasonal ingredients and innovative techniques to elevate traditional flavors. It's a restaurant committed to showcasing the diversity and potential of local produce, offering a thoughtful and refined culinary journey.
Order: Ceviche de camarón con maracuyá; Costillas de cerdo glaseadas
Mexican & Latin
Best Mexican and Latin American restaurants in Quito
Latin American kitchens have some of the fastest-moving cooking anywhere: masa ground in house, ceviche cured to order, and Nikkei menus mixing Peruvian and Japanese technique.
Zazu
Acclaimed local fine diningModern Latin American · La Floresta · USD 70-100 per person
Frank García
Zazu has long been a benchmark for sophisticated dining in Quito, offering a refined blend of Latin American flavors with international techniques. The menu is diverse, featuring elegant preparations of seafood, meats, and local produce. Its chic, contemporary setting and polished service create an upscale dining experience ideal for special occasions or business dinners.
Order: Tiradito de atún; Risotto de locro
Boca del Lobo
Acclaimed local fine diningFusion / Latin American · La Floresta · USD 40-70 per person
Boca del Lobo offers a vibrant and eclectic menu, blending Latin American flavors with international influences in a lively, artistic setting. Known for its creative cocktails and tapas-style dishes, it's a great spot for a more casual yet refined dining experience. The atmosphere is often bustling, with a focus on fresh, shareable plates.
Order: Tacos de pescado; Pulpo a la parrilla
Budget
Where to eat cheaply in Quito
Pim's Panecillo
Enjoy traditional Ecuadorian dishes and stunning panoramic views of Quito from atop El Panecillo hill. The locro de papa and empanadas are popular, offering a memorable meal for around USD 10-20 per person.
Café Dios No Muere
A charming spot in the historic center, known for its excellent coffee, traditional bolones de verde, and refreshing juices. It's perfect for a delicious and inexpensive breakfast or lunch, typically under USD 10 per person.
Mercado Central
Dive into authentic local flavors at this bustling market. Try a hornado (roasted pork) stall, a ceviche stand, or a plate of fritada (fried pork) for a truly local and budget-friendly experience, usually USD 5-10.
Achiote Ecuador - Cuisine
Offering an accessible yet high-quality introduction to Ecuadorian cuisine in La Mariscal. Their set lunch menus (almuerzo) are an excellent value, featuring soup, a main course, and juice for around USD 7-12.
Heladería San Agustín
A historic ice cream parlor in the Old Town, famous for its traditional paila ice cream (made in a copper pot over ice). A delicious and refreshing treat, usually costing USD 3-5 per serving.
Local dishes
What to eat in Quito
Locro de papa
A hearty, creamy potato soup, often enriched with cheese, avocado, and corn. It's a staple of Andean cuisine, offering comforting warmth and rich flavors. You'll find variations, but the core ingredients make it a beloved local dish. Best enjoyed in traditional restaurants in the Historic Center or local eateries across the city.
Fritada
Crispy fried pork, slow-cooked in a copper pot with orange juice and spices until tender, then fried to achieve a delightful texture. Served with mote (hominy), llapingachos (potato patties), sweet plantain, and sometimes queso fresco. A true Ecuadorian feast, often found at market stalls and specialty restaurants.
Empanadas de morocho
Savory fried empanadas made from a dough of morocho (a type of white corn) filled with a mixture of rice, peas, carrots, and sometimes meat. These crispy, flavorful pastries are a popular snack, perfect for a quick bite from street vendors or casual cafes. A delicious and satisfying local treat.
Hornado con mote
Whole roasted pork, slow-cooked in a brick oven for hours until the skin is crackling and the meat is incredibly tender. It's typically served with mote (hominy), potato tortillas (llapingachos), and a tangy picante sauce. A celebratory dish, often found at markets and dedicated 'hornado' restaurants.
Llapingachos
Pan-fried potato patties, often stuffed with cheese, especially queso fresco. They are a common side dish, crispy on the outside and soft on the inside, and frequently accompany fritada, hornado, or a fried egg for breakfast. A delightful and distinctly Ecuadorian potato preparation.
Ceviche de camarón
Unlike Peruvian ceviche, Ecuadorian shrimp ceviche is often prepared with cooked shrimp, marinated in lime juice, tomato sauce, cilantro, and red onion. It’s typically served with popcorn, plantain chips (chifles), and toasted corn (maíz tostado). A refreshing and tangy dish, popular across the country.
Quimbolitos
A sweet, fluffy steamed cake made from corn flour, eggs, and butter, often with raisins, and typically wrapped and cooked in achira leaves (canna lily leaves), which impart a unique aroma. It's a popular dessert or snack, often found at markets and bakeries, best enjoyed with coffee.
Canelazo
A traditional hot alcoholic drink, particularly popular in the Andean highlands. It's made from aguardiente (sugarcane alcohol), panela (unrefined cane sugar), water, cinnamon, and often naranjilla juice. It's served warm, perfect for cool evenings, and offers a comforting, spiced flavor.
How to book a table in Quito
- · For top fine-dining establishments like Nuema or Zazu, booking at least 1-2 weeks in advance is highly recommended, especially for weekend dinner reservations, to secure your preferred time.
- · Some high-demand restaurants may require a credit card guarantee or a non-refundable deposit for tasting menus, particularly for larger groups. Always confirm their specific booking policy when reserving.
- · Consider dining for lunch at fine-dining restaurants. Many offer abbreviated tasting menus or à la carte options at a more accessible price point, providing a great value opportunity to experience the cuisine.
- · While rare, some exclusive spots might have no-show or late cancellation fees. Be mindful of their policies and notify the restaurant promptly if your plans change to avoid potential charges.
FAQ
Quito restaurant questions travellers ask
What is the best restaurant in Quito?
Nuema in San Marcos is the benchmark table — Contemporary Ecuadorian, led by Alejandro Chamorro & Pía Salazar, acclaimed local fine dining, around USD 80-120 per person per person. Order the Squid with fermented plum; Pork with plantain and cocoa
Where is the best modern European restaurant in Quito?
Nuema in San Marcos is the modern European table to book in Quito (USD 80-120 per person per person). Other strong options: Quitu Identidad Culinaria, Urko Cocina Local, Somos.
Where is the best Mexican and Latin American restaurant in Quito?
Zazu in La Floresta is the Mexican and Latin American table to book in Quito (USD 70-100 per person per person). Other strong options: Boca del Lobo.
Where can I eat well in Quito without spending a fortune?
Boca del Lobo is the best-value table on this list at roughly USD 40-70 per person per person. Beyond fine dining, locals point to Pim's Panecillo, Café Dios No Muere, Mercado Central.
How far in advance should I book restaurants in Quito?
For top fine-dining establishments like Nuema or Zazu, booking at least 1-2 weeks in advance is highly recommended, especially for weekend dinner reservations, to secure your preferred time. Some high-demand restaurants may require a credit card guarantee or a non-refundable deposit for tasting menus, particularly for larger groups. Always confirm their specific booking policy when reserving.
What food is Quito famous for?
Locro de papa, Fritada, Empanadas de morocho, Hornado con mote, Llapingachos — the dishes most worth eating where they come from. A hearty, creamy potato soup, often enriched with cheese, avocado, and corn. It's a staple of Andean cuisine, offering comforting warmth and rich flavors. You'll find variations, but the core ingredients make it a beloved local dish. Best enjoyed in traditional restaurants in the Historic Center or local eateries across the city.
Planning the rest of Quito?
The full Quito guide has a seven-day itinerary, neighbourhoods, museums and the mistakes to avoid.
Read the Quito travel guide