Restaurante Casa Gangotena

I have nothing but wonderful things to say I don’t know where to start. As far as the food is concerned, expect the freshest and highest quality the country has to offer. Everything from the Vegan/Vegetarian dishes were exquisite, my top 3 favorites were the sweet potatoe/dumplings, fresh tomatoes and Andean salad. You can tell the chef puts his heart and soul into each plate. Presentation was impecable. But what made the experience truly unforgettable was our server, Bertil. Not only was he knowledgeable in every single dish, but you can tell he has a passion for gastronomy and the rich history associated with ingredients sourced from the land and dishes beyond. We were celebrating my husband‘s birthday, and he truly went above and beyond to make us feel welcomed and cared for. I don’t think I’ve ever experienced such exceptional service anywhere. Thank you for making the evening truly special.

We had a flawless dinner last night at Restaurante CG! We arrived at 20:00 and the team found us a table. The venue is absolutely extravagant and lovely making for cosy and peaceful conversation over white linen. Rene was our server and he was an absolute delight. Even the two wait staff in training were fantastic. The food was next level and we loved the accompanying international, wine offering!

FOODIES’ DISCOVERY OF AN OUTSTANDING HOTEL RESTAURANT in Quito’s Histórico Centro. It’s a luxurious environment, a throwback to the opulence of the 1920s when the hotel was built. *** The restaurant itself is a dining institution by its own right *** it calls itself “Mestiza Cocina” at it highlights native Ecuadorian classic, certainly local produce, with an upscale twist . Indeed the MENU is short and sweet, the very of Chef mastery and vision. There’s a tasting menu as well as a la carte. The latter displays the creativity of the chef . Equally outstanding is the Bar Menu, which has a list of the bartenders’ creations/mixes, plus a short list of the classic cocktails. The Trío of Empanadas is tribute to classic Ecuadorian: - sweet cheese Quiteña - hearty morocho pork Ambateña - light green plantain shrimp Esmeraldeña The Tuna with Melon and Serrano Ham is a lovely re-interpretation of the Tuna Tartare. The chips of fried almonds gives a lovely crunch to the crudo. The Grilled Heart of Palm is an uplifted version of the usually plain Palm Heart, served with a lovely Camote purée and a Dumpling with Mango. The Pangora Melloso is an outstanding re-invention of the Melloso. The Stonecrab stew is delicious topped with surprisingly crisp rice puffs. The Magret of Duck is classic. The confit of fennel is a terrible garnish side vegetable. The Andean Lamb is simply divine. The TENDEREST JUICIEST SLICES OF PRIME LAMB, with smokiness of a very slight dash of truffles, PERFECTLY SEASONED AND COOKED RARE TO MID-RARE…..wOW Everything went well with a bottle of Chianti Superiore DOCG (Poggiotondo), a rather rare bottle. The Fig-Parmesan and the Opera cake (for a our BDAY celebrant) are a great touch. service is outstanding HIGHLY RECOMMENDED.