Ceviches, Fish and Seafood
1. Zfood
Z-Food brings the Ecuadorian coast to the Andes with unmatched freshness and flair. Under the guidance of chef David Pico, the restaurant pioneered sustainable seafood in Ecuador, blending Mediterranean technique with Pacific soul. Its distressed, fun, relaxed vibes flooded with good tropical beats and excellent wine is now a Quito classic. Guayaquil’s mangrove laden coast.
Pulpo en aceite de oliva, uñas de cangrejo, arroces con concha y ceviches que llegan con chispa guayaquileña a la mesa, coloridos y cargados de sabor... Cada plato recuerda la calidez de una comida casera, pero con el pulso creativo de Iván Grain, un chef que conoce sus ingredientes y sabe cómo exaltar lo mejor del Pacífico.
Nuum works with more than fifteen fish species, sourced from across Ecuador at the exact moment they reach peak quality. Each is cooked to preserve its natural fat, texture, and flavor. The same rigor applies to every ingredient, respecting seasons, sizes, and fair trade. Conscious fine dining with outstanding seafood.
Pez Bela’s steady rise on Quito’s culinary stage is driven by Isabela Chiriboga’s bold vision. Her ceviche-led menu is among the city’s most inventive, paired with creative hot dishes—all crafted under the self-imposed rule that proteins come only from the sea. The result is an ode to seafood: always fresh and full of possibility.
Once Lima’s claim to fame, La Gloria’s Quito outpost brings Peruvian refinement with a Mediterranean tilt. Think ceviche bar perfection, standout seafood, classic pastas, and slow braised meats, with Ecuadorian staples making elegant appearances (yes, even guinea pig). Crisp service, refined interiors, and a relaxed terrace make it ideal for lingering afternoons with tapas and drinks.
6. Brisa
7. La Cevichévere
8. Segundo Muelle
9. Zavalita
10. La Pesca: Sea Food & Oysterbar
