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Diacá

Guatemala City

Inventive dishes championing the best of Guatemala’s seasonal offerings

Urban jungle: The top of a city tower block may seem like an unlikely location for a restaurant that's committed to exploring Guatemala's rich larder of local ingredients, but that's exactly where you'll find Diacá, the Guatemala City restaurant from chef Debora Fadul. The dining room is bright and airy, utilising natural materials to bring the outside in.

On the menu: The team cultivates close relationships with local producers, meaning the very best ingredients make their way to the heart of the city from across the country. The tasting menu comes in either eight or 12 courses and invites guests to learn a little more about Guatemala, its seven distinct seasons and exceptional produce, which benefits from the country's mineral-rich volcanic soils. Diners can also opt for a la carte, which features dishes like ceviche made using the catch of the day, a grilled watermelon soup served with fried pigs ears and a dessert made from guaque chillies, chocolate, achiote, cacao husk and coriander seeds.

Twists on the classics: Diacá doesn't limit itself to traditional Guatemalan recipes. Instead, recipes from all over are reinterpreted through the lens of local produce: there's a Mesoamerican take on risotto (made using corn) and gnocchi made from yuca.

What's in a name? Diacá comes from the Spanish for 'from here', placing the restaurant's concern with local food culture front and centre.

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