The center of Guayaquil, its tourist heart par excellence, continues to be the point of discovery of new flavors, recipes that are connected with the gastronomic roots of a port that receives its visitors and that is also modernized over time. The Very Illustrious It is a new restobar that opened its doors in December of the previous year and turned on the burners to share the creative flavor of its chef with its guests.
From the hand of Natalia Guim, Juan Fernando Flores and Cesar Medina, These three entrepreneurs came together to shape their first gastronomic venture. With experience in other areas and under the guidance of the culinary consultant and chef Danny MirandaLa Muy Ilustre defines its proposal as cuisine with a Buenos Aires soul, that is, traditional recipes reinterpreted to apply new techniques and ingredients, while maintaining essential ingredients.
“I have always believed that Guayaquil food should be promoted, but with a gourmet touch, our Ecuadorian food is delicious, but it seems to me that it has not been exploited as much as in other countries and we just wanted to take advantage of the location we had, which is precisely a an area that is touristic, that is municipal and that is where the name came from, because we are diagonal to the Municipality building”, explains Guim. The establishment is located on 10 de Agosto and Pichincha streets (on the right lane).
Miranda defines the gastronomic proposal as contemporary Creole cuisine. “These are dishes that you can eat in the market or traditional places, but with an aesthetic touch and with certain different techniques and sauces, but without neglecting tradition because there is no modernity without tradition,” she explains.
The menu, which has a variety of approximately 15 dishes, took a month to define each of its options. Creamy pork rice (accompanied by grilled pork, passion fruit mayo and avocado), crab mangrove (mashed sweet plantains with crab, cocolon and roasted tomato emulsion), rice with stew from the port (rib 12 hours a sous vide and grilled, with panamito stew and fried plantains), encocado seafood itself (sea bass fillet, shrimp and squid with coconut and avocado sauce), dry chicken acholado (accompanied with achiotado rice and fried sweet plantains), churrasco classic posi (beef steak, fried egg, sweet plantain and french fries), tuco ball broth with shrimp, grandmother’s Creole chicken broth, porteño ceviche (mixed creole fish and shrimp accompanied by green plantain chips), tigrillo playful .
They also have options to share such as pork rind dumplings, beer wings, pork bites sandwiches, mature lampreys and a dessert section with peanut alfajores, pearl macaron cake, foot of handle and mousse of passion fruit.
The attention of La Muy Ilustre is from Monday to Saturday from 12:00 to 18:00, however, since March it is planned that they start their day from 08:00. The two-story venue has capacity for 80 people.
According to Guim, when they start their service in the morning (from the second week of March) they will also have a breakfast menu and brunch. Among the new preparations that will be added to its menu, it mentions two bolones options: guayaco (mixed green bolon with beef steak) and montubio (mixed green dough with broken peanuts and brown salt); tigrillos (mixed classic and salt prieta and playful, with dry base and beer bbq rib), green tortillas, toast, guayaca tray (beans with pork rinds, cassava tortilla, sweet plantains, fried egg and chorizo) and breakfast sandwich.
La Muy Ilustre also has a bar area and a signature cocktail menu, with names linked to the city. (I)
Source: Eluniverso
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