Grills and Steakhouses
1. tributo
Luis Maldonado wants you to arrive hungry and ready to understand his obsession with the old Andean dairy cow. He builds the menu cut by cut, working with the whole animal instead of cherry-picking the obvious pieces. Fire, charcuterie, long aging and rustic flavors make Tributo less an imported steakhouse than a genuine tribute to Ecuador’s rural landscape. A more than worthy winner in this category.
Mucki’s opened in 1990 as a small stronghold of German tradition in the Los Chillos Valley, where meat has always taken center stage: generous cuts, slow roasts, and preparations that prioritize flavor over passing trends. True to its Bavarian roots, the restaurant retains the family spirit and authenticity of its early days.
The Trujillo family has spent decades working with gourmet products and the past twelve years importing top-grade American beef. Their restaurant brings that expertise straight to the table: Certified Angus Beef, Wagyu, ribeye, cowboy steak and tomahawk, all cooked with care and precision. Add a tableside picanha tartare and a well-stocked cellar, and Datu Deli Steakhouse more than earns its place on any carnivore’s podium.
A Quito institution, built around the city’s seemingly bottomless appetite for meat and the great Argentine tradition of the grill. Generous cuts, fire and glowing coals: born from Argentine Héctor Avero’s passion for asado and parrilla, Los Troncos is still keeping the flames alive decades later, now in the hands of the family. A classic, proudly uninterested in moderation.
At SUR, the grill is more than fire and meat: it’s years of knowledge built around the coals. For nearly two decades, the Buratovich family has been honing cuts, doneness and aging with a rigor that extends to the wine list. Gastronomist, sommelier and international BBQ judge Leandro Buratovich embodies that craft. A true “gourmet grill,” turning meats, fish and seafood into a memorable experience backed by years of expertise.
