The gateway to the Galapagos is becoming a gateway to Ecuadorian gastronomy.
CHECK INTO the Hotel del Parque (pictured), set in a three-hectare park complete with a wildlife sanctuary, to roast coffee beans and make medicinal teas from on-site herbs. (hoteldelparque.com.ec)
EAT YOUR WAY through the neighbourhood of Samborondón, stopping at Zeru for a goat-cheese and aubergine-topped pizza, Masamadre for almond croissants and La Pizarra for quirky, bite-size tapas, like slow-cooked ribs in a popcorn and butter puree.
POP INTO the popular Guayabera Pop Up series, from chef Andres Torres, who, fresh from stints in the kitchens of Galapagos ecocruises, serves up such dishes as grilled octopus with corn-and-fennel flan and tangy mango vinaigrette. (guayaberapopup.com)
MAKE A RESERVATION at Le Gourmet, the Oro Verde Guayaquil’s French-Ecuadorian restaurant, for executive chef Antonio Perez’s cacao-themed tasting menu. (Think cacao pulp-infused risotto with golden berry emulsion or chocolate custard with cacao-bean praline ice cream.) (oroverdeguayaquil.com)