Nicanor, the drinks house on Panama Street, celebrated its first anniversary

After one year of operation, Nicanor drinks house It has established itself as one of the most beloved restaurants and neighbors on Panama Street, in the center of Guayaquil.

Its partners Andrés Damerval, José Fernando Pérez and Miguel Ponce, are proud of the reception that their proposal to bring to Guayaquil has had a space to enjoy a drink on a baralways responsibly, but making the client say goodbye much happier and more relaxed than when they entered.

If you haven’t had the opportunity to visit it yet, the best advice to start is to let yourself be guided by the recommendations of your waiter. The Nicanor beverage house is located in Luzarraga 233 and Rocafuerte corner.

We talked with Miguel Ponce, chef and partner of Nicanor about this first year:

What learnings and what gratifications did this anniversary leave you?

In the first place, to be part of the happy moments of our clients, who, from our trench, which is the theme of the bar and the gastronomy, to be able to contribute a lot to the moments of celebration, of enjoyment of all the people who accompany us every day. . Also, having been able to contribute to our city with an innovative proposal, of constant development, of creativity, with a proposal that was pioneering, due to the concept of a bar that we have here and we already have friends loyal to our brand.

What is the top 3 cocktails that ranked this year?

The Negroni, which is a longtime classic, is probably one of the most popular. But from our first letter, the El Morro cocktail was one of the best sellers, as well as Canita Sour and now, in the second season, the most requested is the moru cocktail.

And in gastronomy? What are the most ordered dishes?

We have our offer baos, those Asian steamed breads that come filled or accompanied by shrimp, meat, pork and we also have a vegetarian and vegan option. These have been a great goal, people ask for them a lot and above all, they enjoy them.

Our are also popular croquettes made with mushrooms and manabita sausage. And every Sunday we have the so-called ‘scoundrel Sunday’, with a dish that competes with the traditional menu by presenting a dish that is served only that day until the portions run out.

What are the plans for the future?

We are very committed to innovation, to see what else we can offer the Guayaquil market. Definitely there will be a new letter, entirely, which could be ready by March or April, the first quarter of next year we can change the menu with products from the Ecuadorian Orient. That was the plan, to take a gastronomic tour of Ecuador, in the first instance and then we will cross the borders. (AND)