Our Cuisine “La Abadía”

In our cozy restaurant with large windows, spacious dining area and its adequately bar, you can admire our permanent painting gallery, while we serve you.

Entrees

Typical shrimp ceviche: Fresh shrimp with a traditional sauce based in tomato, onions, orange juice and parsley.

Cheff`s shrimp ceviche: Traditional preparation with a light peach touch.

Peruvian style Sea Bass ceviche: Sea bass cure on a sauce based in lemon, hot peppers, coriander and passion fruit juice, served with fried sweet potato and sweet corn.

Quinoa tortillas filled with crab and avocado: Tortillas made with quinoa and crab, topped in a delicious avocado sauce.

Plantain pie with cheese filling in a uvilla sauce: Plantain pie made with green bananas topped with a special wine and uvillas sauce.

Corn pie with meat filling: Typical corn pie filled with ground meat in a traditional hot sauce.

White corn with broiled pork: Steamed white corn with tiny broiled pork pieces.

Salads

Fruits of the sea salad: Organic lettuce, rucula, shrimp, squid, cheese, pepper, tiny tomatoes, nuts, topped with a mayonnaise crab sauce.

Jesuita Salad: Organic lettuce, tomato, gherkin, green olives, pepper, sweet corn with fresh cheese vinaigrette.

Salad grilled with cheese: Salad based in tomato, basil, fresh cheese, mozzarella cheese with a light touch of olive oil, grilled with cheese.

Soups

Chicken consommé: Consommé based in chicken broth, cooked with chard and tapioca.

Potato Ecuadorian soup: Soup topped with cheese, tiny pork pieces and avocado slices.

Cream of pumpkin: Soft and creamy soup made of pumpkin with sesame oil aroma

Quinoa soup: Traditional quinoa soup with cheese.

Main courses

Abadía steak: 200 gr tenderloin steak over a sauce made of mushrooms and pepper.

Napolitan Grilled steak:  200 gr tenderloin steak grilled with napolitan sauce and cheese.

Chicken with fig sauce:  Chicken fillet sautéed with pepper, mustard, topped with figs sauce and white wine.

Red bell pepper chicken: Chicken fillet served with a sweet red pepper sauce and parmesan cheese

Glacé duck: Duck fillet served with orange and onion sauce.

Trout  with  crab sauce: Open and boneless trout in a crab sauce with almonds.

Fruit Du Mére Sea Bass: Sea Bass with cereal crust over a rosemary, shrimp and mussels sauce.

Pork medallions: 200 gr pork medallions over a tamarind and soy sauce.

Glacé lamb: 200 gr of chopped lamb, cooked in a tomato sauce with fine herbs, flamed with Espiritu del Ecuador liquor.

All of our main courses will come with typical products such us: Sweet potato purée, white carrots, oca, habas, potatoes, asparagus, palm hearts, artichokes)

Desserts

Fig Tiramisu: Thin layers of cookies with a delicious sauce made of sweet figs, cream cheese and orange liquor aroma.

Soursop and strawberries mousse: Delicate Mousse topped with a raspberry syrup and crème de menthe.

Three milks cake with chocolate and nuts: Cake made with three types of chocolate topping of chantilly cream and dark chocolate

Traditional babaco dessert: Fresh babaco with sugar syrup.