We serve up traditional dishes that are sure to satisfy your cravings. From hearty stews and soups to savoury empanadas and fried plantains, our menu is filled with authentic Ecuadorian flavours that will transport you to the heart of the Andes. Whether you’re a seasoned fan of Ecuadorian cuisine or a curious newcomer, our restaurant is the perfect place to indulge in the delicious and diverse dishes of this South American country.
weekend special
hornado
ecuadorian slow roasted pork
Hornado is a succulent Ecuadorian pork dish that’s slow-roasted with garlic, cumin, and beer. Served with mote (hominy corn) and crispy roasted potatoes, it’s a perfect meal for meat lovers.
weekend special
hornado
ecuadorian slow roasted pork
Hornado is a succulent Ecuadorian pork dish that’s slow-roasted with garlic, cumin, and beer. Served with mote (hominy corn) and crispy roasted potatoes, it’s a perfect meal for meat lovers.
soups
Rice dishes
Chaulafan
Mixed Meat & Prawns Selection
Chaulafan is Ecuador’s version of fried rice, made with a mix of meats, vegetables, and spices. It’s a mouth-watering explosion of flavors that’s served hot and pairs perfectly with a refreshing drink such as Chicha de Jora.
Chaulafan
Mixed Meat & Prawns Selection
Chaulafan is Ecuador’s version of fried rice, made with a mix of meats, vegetables, and spices. It’s a mouth-watering explosion of flavors that’s served hot and pairs perfectly with a refreshing drink such as Chicha de Jora.
FISH & Seafood
King Prawns In Coconut
Encocado de camarones
Encocado de camarones is a traditional Ecuadorian dish made with shrimp cooked in a coconut-based sauce with spices and served with rice. It’s a creamy and flavorful seafood delicacy.
PESCADO FRITO
deep fried fish with spices
Pescado frito is a mouthwatering Seabream fish dish served with rice, patacones (fried plantains), and our Miko’s zesty salsa. The crispy texture of the fish and the bold flavours of the salsa will transport your taste buds to the coast of Ecuador.
PESCADO FRITO
deep fried fish with spices
Pescado frito is a mouthwatering Seabream fish dish served with rice, patacones (fried plantains), and our Miko’s zesty salsa. The crispy texture of the fish and the bold flavours of the salsa will transport your taste buds to the coast of Ecuador.
PESCADO FRITO
deep fried fish with spices
Pescado frito is a mouthwatering Seabream fish dish served with rice, patacones (fried plantains), and our Miko’s zesty salsa. The crispy texture of the fish and the bold flavours of the salsa will transport your taste buds to the coast of Ecuador.
Tabla de mariscos
Seafood combination platter
Tabla de Mariscos, a seafood platter, brings an abundance of ocean flavours to your table. Perfect for sharing, it’s a delicious medley of diverse, mouthwatering maritime delights.
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Encocado de camarones
king prawns in coconut sauce
Encocado de camarones is an Ecuadorian culinary masterpiece, featuring succulent shrimp enveloped in a luscious coconut sauce infused with spices. This rich, dish captivates palates with its tropical allure.
Encocado de camarones
king prawns in coconut sauce
Encocado de camarones is an Ecuadorian culinary masterpiece, featuring succulent shrimp enveloped in a luscious coconut sauce infused with spices. This rich, dish captivates palates with its tropical allure.
SPECIALS
Cevichochos
Lively, nutritious, Ecuadorian vegetarian delight.
A delightful vegetarian spin on ceviche, features chocho beans (indigenous to Ecuador and packed with nutrients), along with tomato, onion, coriander, salt, lime, and the choice of adding optional hot sauce. The dish is elegantly finished with a touch of roasted goodness.
Tripas con papa y mote
Adventurous textures and traditional flavours
Tripas con papa y mote offers a distinctive yet traditional Ecuadorian fusion of flavours, featuring tripe and potatoes that create a harmonious interplay of soft and crusty textures.
Tripas con papa y mote
Adventurous textures and traditional flavours
Tripas con papa y mote offers a distinctive yet traditional Ecuadorian fusion of flavours, featuring tripe and potatoes that create a harmonious interplay of soft and crusty textures.
