Where to Eat in Ecuador

Ecuador's dining culture reflects the country's extraordinary biodiversity, stretching from Pacific coastal seafood traditions to Andean highland comfort foods and Amazonian exotic ingredients. The cuisine centers around three distinct regional styles: coastal dishes featuring fresh seafood like encebollado (fish soup) and ceviche, highland specialties such as locro de papa (potato soup) and hornado (roasted pork), and Amazonian delicacies including maito (fish wrapped in bijao leaves). Indigenous Quechua and Shuar influences blend seamlessly with Spanish colonial traditions and modern Ecuadorian innovation. Today's dining scene balances time-honored family recipes passed down through generations with contemporary restaurants elevating traditional ingredients like quinoa, plantain, and guinea cuy into sophisticated presentations.

• Prime Dining Districts: Quito's La Mariscal and Zona Rosa neighborhoods concentrate the capital's best restaurants, while Cuenca's historic center offers traditional eateries around Parque Calderón, and Guayaquil's Las Peñas district features waterfront dining with Pacific coastal specialties.
• Must-Try Regional Specialties: Coastal ceviche de camarón (shrimp ceviche) and encebollado, highland locro de papas with fresh cheese and avocado, llapingachos (potato patties) with fried egg and chorizo, and Amazonian chontacuro (palm weevil larvae) for adventurous eaters.
• Typical Price Ranges: Street food and almuerzo (set lunch menus) cost $2-4 USD, mid-range restaurants charge $8-15 USD per entrée, while upscale dining ranges $20-35 USD per person, with coastal seafood restaurants typically 20-30% higher than highland establishments.
• Seasonal Dining Highlights: December through April brings peak coastal seafood season with abundant shrimp and fish, while June through September offers highland harvest festivals featuring fresh corn, potatoes, and quinoa preparations in traditional pachamanca earth-oven cooking.
• Unique Ecuadorian Experiences: Weekend hornado stands throughout highland towns serve whole roasted pig with llapingachos, coastal markets offer fresh ceviche prepared while you wait, and indigenous communities provide authentic pachamanca meals cooked underground with hot stones.

• Reservation Customs: Most traditional restaurants operate first-come-first-served, but upscale establishments in Quito's Zona Rosa and Guayaquil's modern districts require advance booking, especially Thursday through Saturday evenings and during Carnival season in February.
• Payment and Tipping: Cash remains preferred at traditional eateries and markets, while restaurants accept credit cards with 10% service charge often included in the bill - additional 5-10% tips are appreciated for exceptional service, and always tip market vendors in small coins.
• Essential Dining Etiquette: Wait for the host to say "buen provecho" before eating, keep hands visible on the table throughout the meal, and never refuse offered food in indigenous communities as it's considered deeply offensive to hospitality customs.
• Peak Dining Hours: Lunch runs 12:00-2:30 PM with almuerzo menus available only during

Dining in Ecuador

• Reservations: Popular restaurants in Ecuador often fill up quickly, especially during peak dining hours (7-9 PM). Book ahead for the best experience.
• Local Specialties: Ask restaurant staff for their signature dishes or regional specialties - these often represent the best of Ecuador's cuisine.
• Payment Methods: Most restaurants accept major credit cards, but it's wise to carry some local currency for smaller establishments and street food vendors.
• Dining Times: In Ecuador, lunch is typically served from 12-2 PM and dinner from 6-10 PM. Times may vary by restaurant type.
• Service & Tipping: Ask locals or hotel staff about customary tipping practices in Ecuador - customs vary significantly by region.