Zazu

Frommer's Review

Hip and eclectic, this new restaurant avoids the common pitfalls of modern fusion restaurants, and gets just about everything right. The Peruvian-born chef, Alexander Laud, uses fresh, local ingredients whenever possible, and flavor always takes precedence over presentation and shock-value -- although presentations are always creative and often unexpected. Start things off with the ceviche martini, a relatively traditional ceviche of sole served in a martini glass, with a freshly shaken passion-fruit martini poured over it as marinade. Don't miss the white-tuna appetizer, which comes baked in a delicate ginger and Peruvian hot chile broth, with bok choy and scallions. For a main dish, I recommend langostinos Zazu, which are first cooked tempura style and then served with a sauce made with six types of chiles -- did I mention the chef is from Peru? -- and a side salad made from green mangos. Perhaps the best way to dine here, though, is to go with the chef's nightly tasting menu ($30-$35/£17-£19) and to trust his skills and whims. Quito's hippest crowd gathers at the bar here, which serves up a wide range of martinis and mixed drinks, including a couple of very tasty original concoctions.

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.

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