The Best Restaurants in Quito, Ecuador

Sur, meaning “south”, prides itself on high-quality food with Argentinian influence. Specializing in all kinds of meat from chorizo to lamb, Sur takes care to also pair its dishes with choice wines, mainly imported from Argentina and Chile, and specialty drinks.

Set in Quito’s historic center, Cedron, the restaurant of boutique hotel Casa Gangotena, provides upscale Ecuadorian food. For a look into the kitchen check out Casa Gangotena’s Meet Our Chef Video, which demonstrates the philosophy and methodology behind their food, as well as some great shots of Quito. Focusing on the traditional Ecuadorian foods such as the potato-based locro de papa soup and giving them a gourmet twist, this restaurant offers innovative, traditional Ecuadorian cuisine.

Even the non pie-lover will love Lucia Pie House. Located near the large Carolina park, this bright restaurant is a must for both its food and its atmosphere. There’s a lengthy menu of American-style food including many delicious dessert options, so save room for pudding.

Upon walking the streets of the blossoming La Floresta neighborhood of Quito you will come across the colorful exterior of the particularly striking Zoko. This gastropub offers fresh American-style dishes. For an Ecuadorian spin, try the Maracuya (passionfruit) artisanal beer.

Like the neighborhood it finds itself in, Ananké has a bohemian theme. Their menu includes more than just pizza, with a variety of foods, desserts and drinks like the traditional canelazo. For the best view, opt for a table on the second floor overlooking the city lights.

For high-quality Italian cuisine, try Carmine. Named after the head chef himself, this classy house-turned-restaurant is found near La Portugal. Italian dishes such as risotto, caprese prosciutto, pasta e fagioli and swordfish carpaccio are just a sample of what Carmine has to offer.

Urko is a place where chefs have fun with food. Based on the traditional meals of Ecuador, the chefs use traditional ingredients like yucca (South American starch), plantain or fish and give them a twist. For example, Ecuadorian ceviche, a common seafood dish, is reinvented as a banana passionfruit ceviche.

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