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.
In Quito the modern European list is led by Nuema in San Marcos (Acclaimed local fine dining, USD 80-120 per person per person). If you want the same cooking for less, Urko Cocina Local at USD 50-80 per person is the value pick.
- 1.
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
- 2.
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
- 3.
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
- 4.
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
Booking a modern European 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.
And the local dishes 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.
Other cuisines in Quito
Seven days in Quito
Pair these modern European tables with the full itinerary: neighbourhoods, museums and what to skip.
Read the Quito travel guide