Nuema.

Nuema is a high-concept exploration of Ecuador’s staggering biodiversity, led by the husband-and-wife duo Alejandro Chamorro and Pía Salazar. The kitchen treats the country’s three distinct regions—the Andes, the Amazon, and the Pacific coast—as a vast pantry, utilizing rare endemic ingredients like the Andean mashua tuber and nepia, a fermented cassava paste. The experience centers on a multi-course tasting menu that changes quarterly to follow the seasonal rhythm. While Chamorro handles the savory avant-garde plates, Salazar—widely regarded as one of the world's most innovative pastry chefs—concludes the meal with surreal desserts that blur the line between sweet and savory, often incorporating unexpected elements like peas, yeast, or black garlic. The service is polished and highly educational, helping to anchor the experimental techniques in a sense of place.