Considered the Oscar of the gastronomic world, the 2024 World Culinary Awards awarded two Ecuadorian restaurants for honoring the most outstanding culinary establishments and the talented chefs who lead them.

Uniandes Gastronomic Laboratory, Zero Lab, characterized by a research approach to Ecuadorian products, won in the category of Best Restaurant in Ecuador, at the gala held on October 2 in Dubai,  United Arab Emirates.

Chefs Carlos Gallardo and Juan Sebastián Gallardo received this recognition thanks to their approach to contemporary Ecuadorian haute cuisine. The international jury tasted one of Zero Lab’s six-star dishes, the sole and red fruit ceviche. This ceviche consists of sole fish, blackberry, blueberry, raspberry, tomato oil and rice paper quinoa, among other ingredients.

For its part, Casa Gangotena received the award for Best Ecuadorian Hotel Restaurant, consolidating its position as one of the most outstanding culinary establishments in the country. This recognition reflects the quality and culinary excellence and the commitment to offering exceptional experiences through its mestizo food menu, a culinary expression that fuses tradition with innovation.

This “mestizo cuisine” invites you on a culinary journey through the four worlds of Ecuador, fusing the best ingredients with a contemporary vision! Casa Gangotena’s menu is an exploration of intense, homey and avant-garde flavors, enriched with Ecuadorian ingredients and 100% natural products that promote sustainability and care for the environment. Each dish is not only a delight for the palate, but also a complete sensory experience. It is a tribute to the diversity and gastronomic richness of Ecuador, combining local flavors, unique ingredients and a mix of mestizo cuisine and modernity in a spectacularly varied proposal.

For example, in the Tasting Menu, each meal is an opportunity to immerse yourself in the richness of Ecuadorian gastronomy and live a truly exceptional sensory experience: