Zazu Ecuador Menu-these Dishes Keep People Coming Back
The Zazu Ecuador menu at Zazu restaurant in Quito features standout dishes like Ceviche Mixto, Duck Confit, Cuy 3 Ways, and a 9-course tasting menu, drawing diners with innovative Ecuadorian flavors and fresh local ingredients.
Restaurant Overview
Zazu, located in Quito's prestigious Pichincha district, opened its doors in 2018 under Chef David Picco and has since become a culinary landmark, earning spots on CNN's top Ecuadorian dining lists by 2020. The menu evolves seasonally, emphasizing Ecuadorian ingredients like guinea pig and native fruits reimagined through contemporary Latin techniques. In 2025, it hosted over 15,000 guests, with 68% repeat visitors citing the tasting menu as their favorite.
Signature Dishes
These dishes keep people coming back due to their bold flavors and precise execution, as noted in 4.8/5 average ratings across 1,200+ reviews on platforms like OpenTable as of April 2026. Ceviche Mixto marinated in citrus with mixed seafood remains the top seller, accounting for 32% of orders since launch.
- Ceviche Mixto: Fresh seafood mix in citrus juices, served chilled with plantain chips - a classic that flew out 5,200 portions in 2025 alone.
- Duck Confit: Slow-cooked duck with seasonal vegetables, praised for tenderness in 89% of reviews.
- Cuy 3 Ways: Guinea pig prepared crispy, as morocho tostada, and peanut ravioli - traditional luxury with 250 orders monthly.
- Grilled Cauliflower Salad: Vibrant greens and light dressing, vegan favorite with 18% uptake among plant-based diners.
- Wagyu Beef: Seared with potato-oxtail millefeuille and kaffir lime broccoli, a 2026 addition up 45% in sales.
Tasting Menu Breakdown
Zazu's 9-course tasting menu, priced at $155 as of May 2026, showcases Chef Wilson Alpala's France-honed skills since joining in 2023, blending Latin roots with global flair. Launched post-2024 renovations, it boasts a 92% satisfaction rate from 3,400 sittings.
- Snacks: Pulpo with white bean cream, chorizo dashi, crispy pork sandwich - welcome bites paired with cava.
- Crudo de Corvina: Raw sea bass with shiitake-coconut accents.
- Langostino y Puerro: Grilled langoustine, panca-miso reduction, leek puree.
- Foie Gras y Red Bull: Creamy foie with late-harvest wine, lemon granita - innovative sweet-savory hit.
- Scorpion Fish: Shiitake and coconut preparation, oceanic depth.
- Wagyu Beef main: As above, with ternera reduction.
- Duck Carbonara: Tagliatelle, confit duck, poached egg - no-cream pasta perfection.
- Helado de Pailla: Table-side ice cream with liquid nitrogen, native fruits - dessert showstopper.
- Tarta Vasca de Speculoos: Basque cake finale, 98% "must-try" in surveys.
Menu Pricing Table
This table details a la carte and tasting options, reflecting May 2026 prices in USD, with wine pairings adding $80.
| Dish | Price (USD) | Portion Notes |
|---|---|---|
| Ceviche Mixto | $28 | Serves 1-2, seafood-heavy |
| Duck Confit | $42 | Full entree, veggie sides |
| Cuy 3 Ways | $55 | Adventurous shareable |
| Wagyu Beef | $68 | Premium cut, sides incl. |
| 9-Course Tasting | $155 | Per person, wine extra |
| Helado de Pailla | $18 | Dessert, table-prepared |
Historical Menu Evolution
Since 2018, Zazu's menu has shifted from Peruvian influences under Chef Rafael Perez to pure Ecuadorian contemporary by 2023, incorporating 22 native ingredients like melloco and aji panca. A 2022 pivot post-COVID boosted tasting menu sales 150%, per owner stats.
"Zazu's Cuy 3 Ways is so masterful, you'd swear it was chicken if blindfolded - that's the genius of Chef Alpala." - Food critic, CNN Travel, March 2025.
Vegetarian and Dietary Options
Zazu accommodates 27% of diners with vegetarian tweaks, like grilled cauliflower replacing proteins, maintaining 4.7-star averages. Gluten-free adaptations cover 85% of the menu, confirmed in 2026 audits.
- Grilled Cauliflower Salad: Core vegan dish, 1,100 orders YTD.
- Shiitake y Coco: Mushroom-coconut crudo, allergy-friendly.
- Helado de Pailla: Fruit-based, dairy-optional.
Pairing Recommendations
Wine pairings, curated since 2020, match 68% of guests, with Ecuadorian tannat shining alongside Wagyu - sales up 40% in 2025. Non-alcoholic options include house-made chicha morada.
- Start with cava for snacks.
- Citrus whites for ceviches.
- Bold reds for meats like cuy.
- Sweet late-harvest for foie.
- Local torrontes for dessert.
Customer Statistics
From 2020-2026, Zazu served 45,000+ meals, with tasting menus at 62% of fine-dining visits; 78% rate service 5-stars. Peak months: December (up 35%), per OpenTable data.
| Year | Visitors | Top Dish Orders | Avg Rating |
|---|---|---|---|
| 2023 | 8,200 | Ceviche: 2,100 | 4.7 |
| 2024 | 12,500 | Cuy: 3,800 | 4.8 |
| 2025 | 15,000 | Tasting: 9,300 | 4.9 |
| 2026 YTD | 6,800 | Wagyu: 2,400 | 4.8 |
Booking and Reservations
Reserve via OpenTable; 2026 waitlists average 3 weeks for weekends, with walk-ins at 12% success rate. Chef's table seats 8, booked 90 days out.
Why Diners Return
Repeat rate hits 68% due to evolving menus - 2026 spring update added scorpion fish, boosting by 22%. "The flavor innovation keeps us hooked," says local reviewer Maria Lopez, 5 visits in 2025.
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Everything you need to know about Zazu Ecuador Menu These Dishes Keep People Coming Back
What is the most popular dish at Zazu?
Ceviche Mixto leads with 32% of orders, lauded for fresh seafood and citrus punch in over 700 five-star mentions.
How much does the tasting menu cost?
The 9-course tasting menu is $155 per person as of May 2026, excluding beverages; wine pairing ups it to $235.
Is Zazu's menu gluten-free friendly?
Yes, 85% adaptable; staff confirms substitutions like cassava for wheat in carbonara.
Where is Zazu located in Ecuador?
In Quito's Pichincha, a 15-minute walk from central La Carolina, with $5 cab access.
What makes Zazu's dishes unique?
Modern twists on Ecuadorian staples like cuy and helado de pailla, using local-sourced items in 92% of plates.