Somos Ecuador Restaurante — Restaurant in Iñaquito

I enjoyed eating here as my first Ecuadorian cuisine experience. The food were all presented so well and staff were very attentive (the place closed at 9pm but we and others were there till close to 10pm and they were still so patient). Ecuadorian dishes (or perhaps this restaurant) seem to incorporate tart flavours, like golden berries in their lava cake and green mango in their muchacho.

There’s a guard stationed at the entrance so I felt safe eating there till 10pm. Uber was also easy to get after dinner.

My fave was Puerto de Tarqui ($16), a ceviche. It’s described as an Ecuadorian-inspired coastal crudo with Spanish influence. The Mahi-Mahi (raw fish) was fresh and i loved eating the tapioca chips with the creamy almond sauce.

The Empanadas costeña (shrimp coconut stew and green plantain) ($3.20) contained potato fillings with a consistency akin to a curry puff. I felt like the shrimp to pastry ratio was low (i think there was 1-2 shrimp inside?).

Dumplings de cuy (USD17.6) (Guinea Pig dumplings, Pine mushrooms broth, chili oil and cilantro.) the much anticipated guinea pig - it tasted just like pulled beef, very soft. The vinegar and dumplings together reminded me of asian dumplings but it had more spices.

El Muchacho ($5.60) (Cassave dough, filled with cayambe's string cheese, Served with tamarind chutney sauce and green mango coleslaw). This was bready and the green mango was generous, but I didn’t taste much of the string cheese.

Chivo de Muey ($20.00) (Ecuadorian-inspired stew. Goat ragu cooked with tamarind, chili, artisanal pappardelle, goat cheese, yogurt and bacon chips.) I liked this, but the pappardelle was a bit too soft. The goat didn’t have its usual strong mutton flavour, it was very tender.

The chef served us an appetiser on the house too - I couldn’t catch the description but they were fried dough balls with a tangy green sauce. (Is this bolon de verde??)

We tried two desserts. The Chocopop de Altura ($9.60) was a lava cake paired with golden berries and a popcorn ice cream scoop (with some popcorn) on the side. Really enjoyed this. I didn’t finish the golden berries as they were really sour but they counterbalanced the thick sweetness well.

The La Abuelita ($8.80) was crispy pristiños dusted with cinnamon, and served with panela syrup and an amazonian vanilla ice cream on the side. I liked this too, but the pristinos were really dry to me (i was running out of water at that point).

Drinks tried:

Dos Hemisferios, Bruma, Sauvignon Blanc, Chardonnay, San Miguel del Morro, 2021, EC ($6.40) This was white wine from Ecuador - it starts off tart but has a long sweeter finish, i liked it.

BTL Bandidos Cerveza St ($4.80) - a chocolatey stout

LAS PENAS CON CACAO SON ($12.8) - a chocolatey cocktail

CA ESPUMANTE FIN DEL M...

Visited in August 2024. Ecuador. Quito.

Samos, boasting a collection of accolades, promised a tantalizing exploration of Ecuadorian cuisine with a modern twist. The restaurant's interior is authentically charming, featuring captivating graffiti murals and a spacious, inviting ambiance.

Food:

The menu spotlights Ecuadorian flavors, incorporating local ingredients and a fusion approach. While the à la carte options are tempting, their signature 10-course tasting menu offers the best representation of their culinary prowess. We sampled a selection of appetizers and main courses. Our journey began with the empanadas. As avid fans of local pastries, we've enjoyed them in Brazil and Spain, but these were a different beast entirely. The dough is enriched with mashed local potatoes, making them incredibly dense and filling. In taste is completely dominated by the starchy potato purée. Although the crust is crispy, the empanadas were quite difficult to finish due to their heavy texture. Next, we indulged in the mahi-mahi ceviche with almond sauce and fresh cucumber. The fish was remarkably tender and fresh, complementing the sauce and crunchy cucumber beautifully. However, the accompanying chips felt out of place. Their dryness clashed with the delicate texture of the fish and clung stubbornly to our teeth. This dish, in our opinion, stood well on its own and the chips were an unnecessary addition. For our main course, we opted for the guinea pig dumplings with broth. This was undoubtedly the highlight of the meal. The broth was rich and flavorful, showcasing a subtle ginger note, almost leaning towards an Asian style. The dumplings were packed with succulent, tender meat and a satisfyingly intense flavor. The other main course, however, fell short. The langustins with squid ink pasta was disappointing. The pasta was overcooked and mushy, while the curry sauce was overly intense and overpowering, clashing with the delicate flavor of the langustins. The dish lacked balance and was sadly inedible.

Service:

The service was impeccable. Our server was fluent in English, providing informative descriptions of each dish and expertly guiding our choices. They were attentive throughout the meal, inquiring about our satisfaction and even removing the disappointing dishes from our bill. It's refreshing to encounter a team that values customer feedback and is committed to continuous improvement.

Conclusion:

Samos offers a unique opportunity to experience Ecuadorian cuisine reimagined. While some dishes hit the mark, others miss the mark. The service is excellent, the ambiance is charming, and the interior design is captivating. While prices are slightly above average, you're likely to find something to enjoy and have a...

A FOODIES FIND OF UPSCALE AND MOST DELIGHTFUL ECUADORIAN CUISINE 🤗🤗🤗🤗🤗: very creative fusion with some Malaysian and Cantonese flavors.

The menu is TRUE FUSION CUISINE, with a solid Ecuadorian base with international influences👏👏👏.

🍹🍹🍹 The cocktails are certainly creative, several are their own creations including a very refreshing aperitif distillate.

🍷🍷🍷 There’s a decent selection of wines

The Provence Rosé is an outstanding paring for seafood.

😎😎😎 The Corviche Paiche is a very creative take on the famed Amazonian fish: crispy and flavorful croquette with all the goodness of Paiche.

😎😎😎 Duo of classic and very flavorful Ecuadorian Empanadas:

• The Riobambeña is purple corn empanada filled with roast goat.

• The Nortña is a yucca empanada filled with beef.

🤗🤗🤗 The Cerdito en su Ponchito is a lovely take on the Mexican Taco… BUT A MORE HEALTHFUL VERSION.

The Cerdito dish is a delightful mix of roast pork with a mix of crisp fresh and pickled veggie strips along with slivers of chillies.

The sauce is a peanut-base with the goodness of mild chili.

The wraps are fresh lettuce leaves.

🤩🤩🤩 The Swordfish in Woodfired Tomato Sauce is quite exotic.

Lovely grilled large fillet of Swordfish in a delicate green sauce that only so very slightly taste of tomato.

🤩🤩🤩🤩🤩 The hit of dinner is the Langostinos Marimberos: an outstanding twist of very light Malaysian curry, the sauce has a fantastic creamy texture with the goodness of mild chillies.

It comes with squid ink fettuccine.

Oh … the prawns are lovely large jewels from sea.

🤗🤗🤗 The El Cerdo y Su Cuero is a very creative twist of the Cantonese Char Siu (roast pork) with a crackling chicharrón…. Served with mixed veggies and a purée.

It’s a bountiful luncheon 👏👏👏👏.

The restaurant is very well designed: spacious, well lit and tasteful interior.

There’s also a section at reception a store selling Ecuadorian products, especially Ecuadorian wines and agave distillations (tequilas and mezcals).

Service is outstanding.

HIGHLY...