Zazu.

Zazu offers a sophisticated lens into modern Ecuadorian gastronomy, balancing high-concept technique with deep respect for local sourcing. Under the direction of Chef Wilson Alpala, the kitchen focuses on sustainable ingredients, pulling from the restaurant’s own greenhouse and drawing fresh seafood from the Galapagos. The menu reinterprets Andean staples through a contemporary filter—think guinea pig prepared as confit with peanut ravioli or tuna roja paired with local citrus. The interior is sharp and architectural, featuring a split-level dining room of glass and dark granite, anchored by a unique planetarium-shaped wine cellar housing an extensive South American collection. For a sense of theater, the traditional Helado de Paila is prepared tableside using liquid nitrogen, blending old-world Ecuadorian street culture with avant-garde execution.