New proposal in the Cocoa Museum

Not to be confused with Casa Julián, the restaurant of the Hotel del Parque in the Parque Histórico Guayaquil (in Samborondón). The restaurant that concerns us -Juliana- is located on the top floor of the Guzmán house, on the corner of Panamá and Imbabura streets, occupying the third level of this beautiful building, which houses the Cocoa Museum.

Stepping out of the elevator, you enter a small lobby that is beautifully decorated, respecting the period style of the house. The restaurant has tables inside, from where you can see the terrace. A bar serves as a transition area between these two environments. The terrace also has tables, and it was where we settled, with a pleasant view of the vertical garden of the building in front of the premises. The hostess who attended us knows how to make her guests feel comfortable.

They have a short menu and we were hungry so we ordered most of the menu. The dumplings Creoles should change their name. His dough was not rice-based or steamed, but fried. Actually, they were empanadas. Chicken with white cabbage, sweet plantain and tomatillos. Like empanada, good, but very far from what is a dumplings. The sauce and the cooking of the chicken highlighted the Creole flavor that he intended to achieve.

we tried also the duck croquettes. Fantastic flavor and texture. The taste and aroma of poultry meat permeated the palate. Unfortunately, a piece of bone slipped, nothing small, which did not allow us to fully enjoy what would have been the best dish of the afternoon. Without said error, it is a delicious croquette.

The shrimp mussels, originally with crab when there is no ban, with black garlic alioli, well done. Good combination, recommending a higher proportion of sauce in this dish.

The first of the main dishes was gnocchi yellow sweet potato on 75% chocolate emulsion, breadfruit and mustard greens. It sounded great but several things did not work in this dish: excess salt and frying gnocchiits texture seemed to us that it did not play well with the other elements.

We then tried a Pancetta with mashed green beans and Brussels sprouts. The pork, perfectly cooked. The broad bean puree, a delight; concentrated and with little moisture, with a penetrating flavor, perfect for the fat of the bacon. Recommended.

We finished with the narrow steak grill guayasense, with a yellow corn broth. The broth, very well done. But at the second cut of the meat we had to return it without being able to taste it. The meat was poorly cooked in the kitchen.

The site is very nice and has potential. It is not cheap. For its price range, the level of the kitchen needs to improve. The service staff is very attentive, but lacks training.