Alejandro Chamorro and Pía Salazar
Recovering the roots of Ecuadorian traditions, Nuema’s dishes convey its nation’s gastronomic culture on a contemporary table where the produce shines. The biodiversity of this fertile country is reviewed daily by the chefs, following the rhythm of the seasons. The 16-course tasting menu includes plates such as pacific prawns with Andean fava beans and ants, and chirimoya, sambo seeds and star fruit.
Chef Alejandro Chamorro’s culinary studies led him to high-profile kitchens in Denmark and Peru before establishing Nuema, which is now among the restaurants setting a new standard in Ecuador, weaving together ancestral stories and endemic products and showcasing fresh ways of cooking. Pía Salazar, Nuema’s pastry chef and Chamorro’s wife, 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.