New Restaurants
1. Livvo
José Sogues, Luis Jiménez and their team travel through Spain, France and Italy by way of rice dishes, croquettes, mussels arrabbiata and sole meunière, pairing European products with local ingredients at this new Cumbayá restaurant. It all unfolds inside an old house reimagined as a kind of Mediterranean farmhouse, olive tree included. Fine dining without the ceremony—made for sharing, lingering and, why not, traveling a little.
Rastro is “free-form cooking” and, above all, a place to have a good time. A house ceviche sets the stage for delicious coconut-braised prawns with bisque, toasted coconut and chili oil, or a tartare with bone marrow and a neapia demi. Ecuadorian ingredients, solid technique and plenty of swagger meet sharp cocktails, live music and a dining room that shifts gears once night falls.
Leku means “place” in Basque, and Giovanni Baccichetto and chef Jerónimo Bosch have created a very particular one in La Floresta. Basque technique meets Ecuadorian ingredients in a menu that can change almost daily: piquillo peppers stuffed with beef cheek, octopus with tximitxurri, seafood or pork-belly rice dishes, suckling pig with quince. Tradition is the starting point, but there is always room to evolve.
After decades spent sourcing some of the finest gourmet products for its delicatessen, Datu Deli opened its first steakhouse, inspired by the authentic American style. In Quito, that deep product knowledge translates into a menu built around prime cuts—ribeye, New York strip and tomahawk—cooked over charcoal and wood, alongside aligot, quinoa risotto with Grana Padano, blue cheese butter and excellent wines.
After training at Ferrandi and building a professional career at Grupo Z, David Picco chose something less formal for his first project of his own: bistronomy. Mami pairs fine-dining craft with the spirit of a place where you can simply come to eat well: crispy prawns, Angus beef, lamb, handmade pasta, porcini and truffle, all backed by a carefully chosen wine cellar.
