A surprising find in Saraguro, this unpretentiously sophisticated spot is run by a local chef who trained in some of Europe's best restaurants. Bold cuisine falls somewhere along the lines of highland Ecuadorian-European tapas, inspired by the grains grown around Saraguro and straight-from-the-market fresh produce that melds into tasty but uncomplicated plates.
These include corn gallette and their unique take on salchipapas, the nation-wide dish of french fries and chopped sausage, where fresh trout replaces the sausage. The kitchen is open and Andean music serenades diners.
