in the heart of Quito
Wood, glass, sleek design: a simple but welcoming décor, in tune with the cheerful atmosphere of this restaurant, which concentrates first and foremost on the food on the plate and has built up a clientele of regular customers. Wilson Alpala, Ecuadorian Chef who joined Zazu after spending the first years of his career in France, serves contemporary cuisine with Latin American influences, mainly based on local ingredients. He works very closely with farmers, grows vegetables in the restaurant's greenhouses and selected his own team of reliable fishermen on the coast. The cellar, with its spectacular 25-foot high ceiling, is one of the finest in Ecuador.
Here the Chef firmly believes that a children’s cookery school is the best way to initiate them to taste and introduce them to good eating habits early on.
The children, impressed by the size of the range and the team’s white jackets, pay close attention. They listen to the Chef who is describing the fruit and vegetables from the large organic garden near Quito. They note the importance of choosing good food, and understand why the Chef makes the fishermen of the Galapagos practise sustainable fishing, respecting the species and spawning periods. There is also the artisanal tableware, which goes so well with the food; made locally and much admired by the guests.
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