Alejandro Chamorro (right)
Pía Salazar (left)
What’s the concept? At Nuema, Ecuador’s biodiversity is reviewed daily by chefs Alejandro Chamorro and Pía Salazar, following the rhythm of the seasons. Each dish is a stunning example of avant-garde gastronomy: angular and unusual shapes, bright colours and profound flavours. Endemic ingredients take centre stage, such as nepia (a fermented paste of cassava and chilli), mashua (a tuber native to the Andes) and river shrimp from Manabí – which are all featured on the tasting menu.
And for dessert? Named Latin America’s Best Pastry Chef 2022, Pía Salazar serves up a storm of desserts including the turrón, a long-standing favourite of wafers, rice pudding and nougat served with salted and dehydrated crunchy peas, honey ice cream and apples. Don’t miss the enigmatic course with white algae, yeast and black garlic.
About the chefs: Chamorro cut his teeth across restaurants in Peru and Denmark, then returned to Quito to establish Nuema with a goal in mind: to capture the unique produce and identity of Ecuadorian cuisine. Pastry chef extraordinaire Salazar is at his side, spinning produce from the Ecuadorian pantry into confectionary gold.
What’s in a name? Established in 2014, the restaurant’s name, Nuema, is the amalgamation of the chefs’ three children: Nuria, Emilio and Martín.
Trophy cabinet: Offering a gastronomic experience in Quito that is second to none, Nuema takes home the tile of The Best Restaurant in Ecuador for the second time, and Salazar is crowned Latin America’s Best Pastry Chef 2022, sponsored by República del Cacao.