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terra ecuador terra ecuador terra ecuador terra ecuador

Terra


Terra is about food. It’s about taste of Ecuador’s four regions, but there is so much more: aroma, colour and texture. And then there’s memory, culture and tradition. Born in the highlands of the Cotopaxi, the Terra project is based on ingredients from our land to table, modern cuisine with ingredients delicately chosen from local producers around the country.

The brainchild, the chef, Alvaro Reinoso, combines traditional Ecuadorian ingredients in new, challenging and experimental arrangements equal to anything produced anywhere in the world. The restaurant is a magnificent combination of the old and the new , a contemporary space that preserves the spirit of the old traditional house of the Floresta area, we want the experience and taste to be unforgettable and place the very best of Ecuadorian cuisine on the world culinary stage, where we at Terra are convinced it belongs.

Álvaro Reinoso

Álvaro Reinoso Carvalho knew from a young age that he wanted to be a chef and relates that when he did his first test in a real kitchen, “I felt I was born for this”. His conviction was reinforced after seeing the best chefs in their restaurants, and feel “totally hooked”.

- Álvaro Reinoso Carvalho


He went from Ecuador to Brazil, to the country where he was born. He left to study and where he wanted to spend a few years of his life savoring that Brazilian life that is his heritage. He ended up working in Mani, one of the best restaurants in Sao Paolo and then in Spain in El Cellar de Can Roca in the city of Girona, several times chosen as the best in the world. But Álvaro felt it was time to realize his dream and made the decision to return to Ecuador. Worked 'in the kitchen of the Chilcabamba Mountain Lodge located in the foothills of Cotopaxi volcano, named by the New York Times, nothing less, as one of the must-see destinations of 2017. There, he created Nuna, a tasting menu that woke the palates of more than a connoisseur of good cuisine. His star was on the rise. Fast ascent It reached the unique environment of the POP UP 'Elements', where the young star chef offered a gastronomic experience, inspired by the element Tierra. With dishes made with local products, simple and even humble, which in their hands became jewelry. Now, he returns with his new TERRA proposal, with the aim of placing the best of Ecuadorian cuisine on the world culinary scene.

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APPETIZERS


Tapioca “muchines” and chilli pepper jam

Tenderloin “churrasquitos” on top of potato chips with dijon mustard

Corn tartlets with porto-belo cream

White Carrot blinis with Ambato’s sausage

Octopus carpaccio with black olive oil and pickled potatoes, and bread toasts

Pork belly bites “chicharron” with beer pairing

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terra ecuador

STARTERS


PLANTAIN GNOCCHI AND CHEESE

Creamy ricotta, coriander oil, walnuts, basil, and parmigiano .


GOLDENBERRIES GAZPACHO

With avocado ice cream and “Aguardiente” steamed shrimp.


PRAWN TRIBUTE

Prawn cooked with “Achiote paste”, veloute sauce and pickled white squash.


TUNA TARTARE

With quinoa, ginger emulsion, avocado pure and corn tuile with sesame seeds.


STEAK TARTARE

Tenderloin tartare with green leafs and potato textures.


FRESH SALAD

Always fresh and reinventing.

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MAIN COURSES


SQUID “FIDEUA”

With amazonic curmin emulsion and sauteed squid marinaned ginger-soy sauce marinated.


UCHUJACU STEAK

Filet migon baked in ancestral flour made with 7 grains, with “humita” a type of cornbread and taxo bernaise sauce.


PORK RIBS

Sous-vide low temperature cooked ribs with apple pure, onion compote and demi-glace sauce with serrano ham.


FISH OF THE DAY WITH PINE NUT SAUCE

Baked fish steak with pinet nut hollandais sauce and sauteed plantain.


CREAMY POLENTA WITH MUSHROOMS

Polenta with parmesan cheese, mushroom ragu and porto-belo foil.


GRAIN SALAD WITH TUNA

Ecuadorian grains with local style vinaigrette. With squash, avocado pure and lightly cooked tuna.

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terra ecuador terra ecuador

DESSERTS


Chocolate garden

“Salcedo” journey

Sweets for sharing

Terra ice-cream tasting


DESSERTS


Chocolate garden

“Salcedo” journey

Sweets for sharing

Terra ice-cream tasting


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Location


Isabela Catholic Avenue and Galavis. Quito, Ecuador


Contact


02 451 0635

reservas@terrarestaurante.com