Zero Lab Restaurant - Fine Dining

Tradition elevated to haute cuisine.

Our Ecuadorian green plantain patacones, fried in pork lard following ancestral technique, achieve the perfect balance between crispness and tenderness.
They are delicately paired with artisanal mustard and banana vinegar, accompanied by fresh ceviche, tropical mango, premium tuna, and the subtle aroma of traditional sal prieta.

A contemporary interpretation of authentic Ecuadorian cuisine — inspired by criollo flavors and the living culinary memory of our people.

An opening course that honors the land, respects tradition, and celebrates Ecuador’s gastronomic heritage.

We invite you to experience cuisine that transcends the plate. 🔥

Pacific Corvina — Tradition & Tropical Breeze

Fresh catch of the day from the Ecuadorian Pacific:
silky-textured corvina, precisely cooked, served with creamy Scottish-style potatoes and a delicate criolla mustard sauce.

A light pickled garnish adds brightness,
white shrimp gently finished with subtle passion fruit notes,
and a pasture-raised poached egg providing natural richness.

Crispy green plantain patacones complete the experience —
a dialogue between coast and highlands that honors Ecuadorian culinary heritage.

Served at Quito’s landmark restaurant, where authentic Ecuadorian cuisine is respected, traditions are preserved, and local ingredients are celebrated.

Reserve your table today and experience Ecuador through flavor — limited seating available nightly.

We believe in Ecuadorian cuisine the way one believes in memory:
with respect, with patience, and with slow fire.

A mote stew that breathes tradition,
paired with wood-fire confit pork belly,
golden like the afternoons of the hacienda.
Freshness awakens with the classic curtido
bathed in sour orange,
a perfect balance between countryside and breeze.

Alli shamushka kanki — welcome —
because here the table doesn’t only nourish, it embraces.

And to close the ritual,
a well-chilled chicha,
like the exact pause after a good memory.

In the finest Ecuadorian cuisine restaurant in Quito,
your home awaits: the table is set, the fire is lit,
and the memory of a country is turned into flavor.
Sumak kawsayta mikuywan yuyarishun — let us celebrate the good life through food.

⭐ “The Best Tenderloin in the City”

At Zero Lab Fine Dining, we work with the finest grass-fed cuts from Ecuador’s highland haciendas, where cold air and open pastures define both flavor and tenderness.
In the hands of the Gallardo Chefs, fire and technique complete the experience — perfect sears, juicy centers, proper resting and the kind of precision that elevates beef to its fullest expression.
A celebration of protein, territory and grill culture, expressed through Ecuadorian recipes with character and soul.