Frommer's Review
This dimly lit restaurant with a distinctly medieval feel is the best -- and most expensive -- place in Quito to enjoy fresh seafood. Specialties of the house include bouillabaisse, paella, and other seafood stews. Arroz del capitán (rice, prawns, mussels, clams, squid, octopus, and any other fresh seafood available that day mixed with coriander, soy sauce, and onions) is the only Ecuadorian dish on the menu. But the coconut shellfish is prepared with local tropical flavors. Also available are Chilean mussels, lobster, and calamari. The sea bass in a butter-and-garlic sauce is succulent. Whatever you order, you probably won't be disappointed -- the chef has a knack for throwing together different flavors from the sea. And you certainly won't leave hungry, as portions are substantial. There are three separate dining rooms; I always try to get a seat within view, but not too close, to the fireplace in the principal dining room.
Note: This information was accurate when it was published, but can change without
notice. Please be sure to confirm all rates and details directly with the companies in question before
planning your trip.
