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Nuema

Quito

Harnessing the flavours and folklore of four frontiers

On the Pass

Alejandro Chamorro

Pastry Chef

Pía Salazar

Nature's pantry: Ecuador may be small compared to many other South American nations, but don't let that fool you. From the lakes, volcanoes and cloud forests of the Andes to the luxuriant Amazon rainforest, the sun-drenched Pacific Coast and the otherworldly Galápagos Islands, the country's landscapes, biodiversity and culinary traditions are quite unlike anything else on the planet – and contemporary fine-dining restaurant Nuema has been serving up incontrovertible proof since 2014.

The power of provenance: Helmed by husband-and-wife team Alejandro Chamorro – the mastermind behind the restaurant's savoury dishes – and patisserie pro Pía Salazar (winner of The World's Best Pastry Chef Award in 2023), Nuema was founded on two pillars: sustainability and preserving culture. Working with small-scale producers, farmers and fishers throughout Ecuador, the enterprising duo champion the country's indigenous ingredients, from mountain herbs to rare cacao varieties, while honouring its traditional agricultural wisdom.

A menu in motion: Dishes come and go with the changing seasons, but previous ingredient-led offerings on the multi-course tasting menu have included bone marrow with lentils and a sweet-savoury black clam fudge, and tuna ceviche with sacha inchi (Inca peanut). Meanwhile, Salazar's pastry creations often blur the line between dessert and dinner, featuring vegetables such as radishes, turnips and leeks – though edible flowers and fruity ingredients like the Amazonian u'kuisi also abound.

Sharp focus on the food: All clean lines, neutral tones and natural materials, Neuma's vibe is modern, laid-back elegance: picture floor-to-ceiling windows, timber floors, exposed-brick ceilings and a series of contemporary portraits (a sophisticated nod to Ecuadorian craftsmanship), all set around an open kitchen that subtly showcases the meticulous skill behind each dish. There are no theatrics here; after all, who needs them when the extraordinary ingredients on the plate tell a story of their very own?

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