“You have to make the most of your surroundings. That’s one of the most important things I took away from my stay at @nomacph “ tells me @alejochamorro the Ecuadorian chef @nuema_restaurante in Quito. “That, and discipline”.
Nuema is quite a refreshing surprise in this vast world of fine dining (or whatever you want to call it). Original presentations, depth of flavour, nice setting.
As we were being presented with a sequence of native ingredients, cooked to perfection, Alejandro kept telling us “The best is yet to come”.
Aesthetics matter. No one can deny it. They can sometimes mislead you. Create expectations that are not delivered.
But here, as each dish arrived, your brain was telling you that it would taste good, and then it did.
But Alejandro kept telling us “The best is yet to come”.
He was referring of course to the desserts of his wife and co-owner @piasalazarort named World’s Best Pastry Chef 2023 @theworlds50best whom he met and worked together for several years, at Astrid y Gaston before opening Nuema.
And the Chirimoya/Pollen/Tangerine arrives. And then the Chamomile/ Moringa/Honey. And then Coconut/ Black garlic/Yeast. And finally Cacao and Mucilage. A grand finale indeed.
Very promising place.
Making the most of their surroundings.