Nuema

#10 on Latin America's 50 Best Restaurants 2025. What’s the concept? At Nuema, Ecuador’s biodiversity is reviewed daily by chefs Alejandro Chamorro and Pía Salazar, following the rhythm of the seasons. Each dish is a stunning example of avant-garde gastronomy: angular and unusual shapes, bright colours and profound flavours. Endemic ingredients take centre stage, such as nepia (a fermented paste of cassava and chilli), mashua (a tuber native to the Andes) and river shrimp from Manabí.