Kriollo por Ikaro — Restaurant in Iñaquito

Kriollo by Ikaro is a great place to try elevated local cuisine. However, the price is a little steep even for what it is. The service was good but it could have been better. I’ve been to restaurants with similar concept and styles and I felt that service quality was lacking a bit here. They could have done a better job explaining the dishes and the local ingredients that comprise the dish. I personally feel that the explanation and the story behind the local ingredients adds an extra detail and depth to the whole experience. The server, though nice and attentive, didn’t take the time to explain what makes the dishes different from its counterparts that are priced much more economically. If I’m paying $6 for two empanadas the size of my thumb… you have to justify what makes it worth spending that much money.

The food is delicious, there is no denying that. But you probably will get more bang for your buck choosing the tasting menu because the a la carte option really does add up really quickly. This place is definitely more for celebrations of if you are a foodie that enjoys trying elevated dishes.

Cocktail was tasty but not sure if it was worth $12. You can choose to skip that. What I could not skip is the dessert! The brioche tres leches is scrumptious and a true treat! I also highly recommend the fish from Galápagos. The more com chicharrón is tasty as it also has some nice gnocchis but honestly speaking I prefer the “street” version. The flavors are stronger and it’s more satisfying.

All in all Kriollo by Ikaro is nice. Come and enjoy a night out with your significant other or your family but remember that portions are very small so don’t...

At first glance, this restaurant looks great. We were greeted by everyone as we walked in; we were looking forward to enjoying this place. As our server offered us the menu, there were no recommendations.. menu can be limited and a bit misleading. Servers need more training as we were told first the catch of the day was “robalo” then the food was delivered we were told it was “pargo”. We found a piece of plastic in one of our appetizers; when we told the server he just smiled and continued picking up the dishes. Server forgot about getting about our drinks which he had to be reminded at the end of the meal. We did expect more. As another reviewer pointed out, it lacks warmth and service. Overall, it is a good place to eat, but it is just simply not...

Espero esta reseña sea constructiva. Estuvimos 6 personas en la cena, muy ilusionados para toda la publicidad y todo lo que se habla del restaurante.

El servicio estuvo regular para nada un servicio de un restaurante de esa categoría.

El ambiente demasiado frío nos colocaron en una mesa que estaba cerca a una ventana que tenía un agujero, el restaurante tiene calefacción pero a pesar que el personal notaba que las personas estaban con frío no encendieron la calefacción.

En cuanto a la comida de las 6 personas pienso que solamente a 1 persona le tocó algo que realmente valió la pena como experiencia este plato fue el hornado de lechón. El resto de platos pésimos el cuy "deshuesado" con huesos, el pescado no en una muy buena presentación y sabor 3/10 finalmente la cazuela de mariscos horrible parecía hecha artificialmente sabores espantosos la idea es buena pero no están bien ejecutadas pues esos platos no transmiten la esencia de nuestros platos Ecuatorianos la próxima por lo menos vayan a probar una cazuela de mariscos en algún restaurante de la costa OJO yo no me quejo de las porciones porque puedo entender que en la alta cocina se manejen porciones estandarizadas pero pienso que el valor agregado en un restaurante de este estilo debe ser la experiencia y el sabor; en este caso ni la experiencia ni el sabor destacan en absoluto, tratemos de plasmar mejor los sabores de nuestro querido Ecuador estoy seguro que ustedes pueden hacerlo el Hornado de lechón es un ejemplo de eso también los postres del final estuvieron deliciosos una explosión de sabor esa es la experiencia que deberían tratar de transmitir en cada plato.

Tal vez el hecho que los dueños no se encuentren ahí hace que se den estas cosas como que los platos no se preparen como debe ser o transmitan lo que se quiere transmitir al comensal o que el personal no tenga un buen servicio y no sean atentos.

Algo en mi interior me dice que cuando la chef Caro o su esposo están allí estas cosas no suceden y la experiencia de cada plato es diferente.

Espero desde mi ignorancia esta sea una crítica que ayude a los...