One of the best restaurants in the country

Numm had been recommended to us. That is why we arrived at the restaurant located in Cumbayá, on the outskirts of Quito, with expectations. They were fulfilled. We left very satisfied with the experience. The place is cozy, very warm for being in a patio or terrace with vegetation around.

Numm is a restaurant without a menu, which produces its dishes day by day depending on the offer of quality products that it manages to find on the market, according to the season, so it treats each order from its customers in a very personalized way.

The attention of the owner, as well as all the service personnel is of a high level, professional and efficient. We find a Spanish chef named José Sogues focusing on the details and demands of each of the tables, to generate a good experience for his guests. We decided to put ourselves in his hands and go for a tasting menu chosen by him.

We started with some natural oysterswhich, according to what he told us, cultivates the restaurant in the port of Anconcito, planted in the sea, not in the pool.

As a second course he served us a lemon fish ceviche with almond cream, lemon peel julienne and small pieces of roasted coffee. One of the best dishes on the menu. The almond cream stood out for its technique, whose flavor predominated, without hiding the extraordinary quality of the fish, fatty, full of flavor, with a perfect cut, like a surgeon.

Then one matured pangora leg, with a reduction of coral infused with coconut. I have never eaten pangora meat so soft and well cooked. Accompanied with patacón, brown salt and peasant cheese. I was surprised that a Spaniard makes patacones better than most Ecuadorian restaurants. As it should be done, crispy in the crust, soft and palatable on the inside, and just the right thickness, not too thick.

The corvina in algae reduction and fish stockwith a pungent taste reminiscent of Hondashivery concentrated and even aromatic, accompanied by mashed braised cabbage.

Then a matured cod, with a liquid base of Foi and sesame seeds. An excellent creation. The quality of the fish, excellent.

We go to the meats. The chef brought us lamb chops with demi glace of borojó and peanut. It came a little overcooked for my taste, since I prefer it red. The lamb was Ecuadorian, but seemed New Zealand in quality. The best I have found in national product.

We crown the meal with a magret. The duck was so soft that it resembled a cured duck ham. In demi glace of chicha de jora and tangerine.

Numm is expensive, but it’s not expensive at all for what it offers. One of the excellent restaurants in the country. Recommended.