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“As a child, I always wanted to study art,” vored innovative takes on ceviche, a sea bass
said Chamorro. “Cooking is the best way to ex- and guava surprise, corn chowder accessorized
press art.” with a coastal prawn, grilled paiche served be-
At most restaurants we visited, we surren- side a dollop of seasoned cream studded with
dered to chefs’ tasting menus. (Prices ranged lemon verbena oil. Even a course centered on
from about $65 to $95 per person.) Chamorro cauliflower was bliss – cooked in caramelized
and Salazar proved to be a dream team. We sa- cacao leaf.
Chefs Pia Salazar and Alejandro
Chamorro, a married couple, gave
birth to Nuema, named Ecuador’s
best restaurant for two consecutive
years. Their innovative dishes amaze
and delight.
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