Thistle

We went to Cardó for the first time, in Quito, which had been highly recommended to us. Located on Coruña and Whimper streets, this restaurant opened its doors when the world was shutting down, a few days after the start of the first quarantine due to the pandemic. It is a great merit that today they not only survive, but have a very good level of cooking and service.

The decoration, wood, iron, stone and concrete, gives a modern but warm atmosphere, contributing to this the different levels in which the cellar, the bar, and several of the restaurant rooms are located. At Cardó all the aesthetic details have been taken care of to provide a good experience.

Ciao Bella, I plan to go repeatedly

The cellar, down a few steps from the main level, must have more than 500 references. A wide variety of wines from Spain, Italy, Portugal, France, as well as the Southern Cone, make up a space on the first floor of the restaurant, where you can also eat, obviously while ordering wine. The wine list prices are acceptable. You don’t find insanity margins of 150% and more, common in many shortsighted restaurants.

The bar is one of the most important sites. Their bartender It is Ignacio Maggio, an Argentine winner of several international competitions, who does the most difficult thing, not only attending, but also preparing and directing bartenders Ecuadorians who follow their signature recipes, wonderfully. In this bar, after trying an excellent cocktail with ginger syrup, we ate our first appetizers, some fantastic taquitos, made of duck confit with béarnaise sauce, which perhaps needed to be a little more linked; and, oxtail croquettes and Manchego cheese in its juice. This is a dish of deep flavors, long on the palate.

We ordered the lamb tartare with goat cheese, poached yolk, citrus zest, yucca tile and neapía (Amazonian black chili pepper), which was almost imperceptible, with coriander sprouts. A classic dish that has been slightly modified, changing the protein source and adding local ingredients. It’s worth asking for.

The best of the night, fresh fish confit in aniseed butter and black garlic, accompanied by Risotto white wine and Parmesan foam with brown salt. A well conceived dish, made with technique, balanced and full of contrasts and textures.

Finally, a mousse avocado and bluefin tuna on squid ink macaroni. It throws you off balance at the first bite. Little by little, the different flavors are recognized and the dish is understood. Interesting.

Cardó is a restaurant with a high price, although not exaggerated for the quality of its menu and infrastructure. It’s a good experience. (EITHER)