Roberto Mora’s vision comes to life in chef José Luis Rodríguez: a potato locro, hominy and pork fritada, braised short ribs or duck in a blueberry sauce, all are complemented by an excellent wine cellar and extraordinary hospitality. Our Restaurant of the Year richly deserves the recognition. The concept is fresh, inventive yet free of pretension: Ecuadorian flavors, seasonal ingredients and dishes that reinvent themselves without losing their familiarity.