"The dishes at this contemporary bistro get buzz for being as innovative as they are delicious. On the first floor, guests can dine on a la carte options, while the second floor is reserved for the tasting menu. Chef Álvaro Clavijo smokes, ferments, pickles, and dehydrates local ingredients before working them into an array of unique dishes: granadilla with orejero seeds, cashew cream, and tiger milk; crispy tapioca pate with wild blackberry; and a dessert of pickled, grilled eggplant with ice cream. Look out for Clavijo’s special collaborative dinners, which have previously featured chefs like Ana Ros from Hisa Franko in Slovenia and Elena Reygadas from Mexico City’s Rosetta." - Liliana López Sorzano
