Ayahuma Restaurant

Crispy croquettes made from mashed cassava. Stuffed with cheese and enhanced with a sweet touch of panela. Soft texture inside and golden outside.

Light and airy fish fritters (hake). Seasoned with black olives and Espelette pepper for a subtly spicy flavor. Served hot and golden.

Traditional Ecuadorian fried turnovers filled with melting cheese. The dough is crispy and light ('de viento'). Served with small pickled vegetables.

Tender cuttlefish stew. Accompanied by a sweet carrot mousseline and a typical 'Jipijapa' peanut-based sauce. Rich and creamy flavors.

Traditional Andean dish made from giant white corn (mote) cooked with eggs. Garnished with crispy pork pieces (chicharrón) and a flavorful chorizo sauce.

Oval croquettes made from green plantain and peanut paste. Topped with fresh octopus salad and served with crispy quinoa.

Raw fish marinated in fresh citrus juice (lime, orange). Served in its tangy marinade with crispy plantain chips.

Juicy and marbled pork cut. Served with cassava puree, crispy toasted corn, and a fruity mango chili sauce.

Seared tuna fillet, raw in the center. Drizzled with a rich 'encocado' sauce made with coconut milk and served with seasonal vegetables.

Highly prized South American beef cut, tender with a flavorful fat cap. Grilled and served with a local potato puree (molo) and a green herb sauce.

Light quinoa-based side dish. Nutritious Andean grains prepared with summery flavors.

Cooked and colored rice, often with annatto (achiote). Sweet and slightly spicy flavor.

Thick slices of green plantain, double-fried. Crispy on the outside and tender on the inside, served savory.

Ripe (yellow) cooked plantain, offering a natural sweet flavor. Served warm with melted cheese for a sweet and savory contrast.

Indulgent dessert with intense Ecuadorian dark chocolate. Paired with the sweetness of manjar de leche (milk jam).

Whole figs slowly simmered in a panela (whole cane sugar) syrup. Flavored with cinnamon and sprinkled with corn.

Fine and crispy traditional fried pastry. Served with a blackberry coulis and espumilla (meringue guava mousse).

Blonde lager beer. Refreshing, light, and balanced with a fine bitterness.

Signature cocktail based on aguardiente (cane eau-de-vie). Mixed with tangy passion fruit and egg white for a creamy texture.

Classic tropical cocktail. Creamy blend of rum, coconut milk, and pineapple juice.

Special creation of the day prepared by the bartender. Ingredients vary according to inspiration.

Prestigious French sparkling wine. Extra Brut style, dry, lively, and elegant with fine bubbles.

Chilean white wine made from the Sauvignon Blanc grape. Fresh, lively with notes of citrus and cut grass.

Aromatic Argentinian white wine (Torrontés grape). Very floral and fruity nose, fresh and dry palate.

Argentinian white wine from Patagonia. A round and structured Chardonnay, with notes of white-fleshed fruits.

Argentinian rosé wine made from Malbec. Deep color, intense red fruit aromas, and good freshness.

Organic Argentinian red wine. Blend of Malbec and Cabernet, offering structure, black fruits, and spices.

Full-bodied Argentinian red wine. The Malbec Reserva offers silky tannins and deep aromas of plum and vanilla.

Organic Argentinian Cabernet Sauvignon. Structured wine with notes of blackcurrant and pepper, with no added sulfites.

Organic Chilean red wine (Carignan grape). Rustic, with good acidity and aromas of wild red fruits.

Light and fruity Chilean red wine. Pinot Noir offers delicate aromas of cherry and raspberry.

Iconic Chilean red wine (Carmenère). Spicy, with notes of black fruit and soft tannins.

Great Chilean red wine. A complex and elegant Carmenère, perfect for pairing with meats.

Typical Ecuadorian sugar cane eau-de-vie. Dry and often slightly aniseed flavor.

Organic version of aguardiente. Pure and crystalline cane spirit.

Artisanal Ecuadorian liqueur ('Blue Bird'). Distilled with herbs, citrus, and sometimes chicken meat according to tradition, bluish color.

Fine Ecuadorian digestive liqueur. Sweet, aromatic, and amber, reminiscent of cognac or brandy.

Mexican spirit made from blue agave. Characteristic vegetal, peppery, and lively flavor.

Artisanal Mexican agave spirit. Distinguished by its pronounced smoky notes due to the underground cooking of the agave.

World-famous American soda. Sweet, dark, carbonated beverage with cola extracts.

Large bottle of water. Choice between Italian sparkling water or French mineral water.

Iconic Andean fruit juice (also called Lulo). Unique tangy flavor reminiscent of kiwi, pineapple, and citrus.

Hot drink of your choice. Black coffee grown in Ecuador or selection of teas.