RESTAURANT

SARANCE

The name of our restaurant, Sarance, is how the native indigenous residents referred to the town now known as Otavalo. Located within the foundation of the hotel, guests can enjoy a journey of flavors in their own comfortable cavern, with each dish presenting different provinces of Ecuador.

 

Our dining program is a journey through the gastronomy of Ecuador. The menu offers a gourmet interpretation of homemade Ecuadorian recipes. Every day you will discover a different dish representing one of the geographical provinces of our country. Each provincial plate exhibits the principal flavors of each regions’ ethnicity and culture.

 

Accommodations are always made for dietary restrictions and allergies.

RESERVATIONS ARE RECOMMENDED DURING THE FOLLOWING SERVICE HOURS:

BREAKFAST

6:30 - 10:00
The freshest products to start the day (Box Breakfast available outside normal service)

LUNCH

12:30 - 15:30
Variety of representative dishes from the regions of Ecuador available for your selection

DINNER

18:30 - 20:30
(Kitchen open until 22:00)
House specialties that you cannot miss

A GASTRONOMIC TOUR THROUGH ECUADOR

MENU

From the foothills of Cotopaxi, the imposing Imbabura, the Pacific coast, the thickness of the Amazon jungle, the tropical, cloudy and temperate forests; come the natural ingredients that inspire and accompany the dishes that you are going to taste.
The ancestral customs of fishing and harvesting, the seasoning and knowledge of grandmothers, the most modern cooking techniques, allow us to present to you an extensive sample of the culinary richness of our country, where each dish represents customs, traditions, evokes memories, unique aromas and flavors that we can find in every corner and in every house in our country.

ENTREE

COASTAL SEA BASS CARPACCIO

$12

For centuries the fresh catch off the Ecuadorian coast has been steeped in lemon's acidic marinade, cooked to order with this ancestral technique and accompanied by a boatload of typical ingredients from our coast

ESMERALDAS

MANABA SHRIMP SALAD

$12

The emblematic seafood from the biodiverse province of Manabí is brought to shore upon a beach of plantain, tropical fruits and vegetables

MANABÍ

AMAZONIAN CRAB ROLLS

$14

Yuca, a tuber produced mainly in the Amazon, envelops red crab, avocado and cheese puree, on a canal of beet aioli, topped with crispy sweet potato

ORIENTE

SOUPS AND CEVICHES

ANDEAN CEVICHE

$10

Vegetables found on the foothills of the inactive Tayta Imbabura volcano, in a delicate sauce of taxo, Andean fruit which has a relaxing effect due to its passionflower content

IMBABURA

LOCRO DE SAMBO SOUP

$10

Variation of locro, emblematic soup of the Ecuadorian highlands, including Sambo, or the local fig leaf gourd that has been used extensively since pre-Inca times, due to the ease of its cultivation and nutritional properties

IMBABURA

LLUSPAS SOUP

$10

For the celebration of Inti Raymi, a traditional religious ceremony of the Incas in honor of Inti, the God of Sun, the customary Inca Feast Soup is prepared featuring corn flour spheres stuffed with cheese in beef stock with vegetables

IMBABURA

CEVICHE FROM MY HOMELAND

$12

Special fusion of highland and coastal ingredients, rescuing the traditional flavor of the Sambo seed and combining it with the most versatile seafood from the Ecuadorian coast

IMBABURA & GUAYAS

MAIN COURSES

IMBABUREÑO CHICKEN ENCRUSTED WITH DRIED FRUITS

$14

Along the banks of Lake San Pablo, sheltered in their homes, the indigenous people roast whole birds by the fire; accompanying them with exquisite carbohydrates like pearl barley

IMBABURA

CREOLE SEA BASS WITH SHRIMP

$15

The fresh catch of the day found in every central market of Manabí, on crunchy cassava sticks with shrimp ceviche sauce

MANABÍ

PORK RIBS DIPPED IN PEAR AND OPORTO SAUCE

$16

Although pigs are not native to the Americas, they were brought by the Spanish during colonization and have since become the second most consumed protein in Ecuador

AZUAY

BEEF TENDERLOIN WITH ECUADORIAN BEAN STEW

$18

Menestra is a classic dish in Ecuadorian cuisine served from humble eateries to the most elegant and exclusive restaurants. It is presented using several haute cuisine techniques and with a fine cut of beef

GUAYAS

DUCK MAGRET DIPPED IN SWEET FIG

$22

In the lagoon called la Tembladora, ducks form groups of more than 100 individuals, thus becoming a principal ingredient in the local dishes

EL ORO

LAMB IN NETTLE CRUST

$28

In the Ecuadorian Andes, sheep are raised for their wool and for family consumption. The Rack of Lamb, internationally recognized for its tenderness and texture, in an Ecuadorian interpretation

PICHINCHA

MEDALLION OF CRUNCHY GUINEA PIG FROM CHALTURA

$28

Endemic protein with high nutritional value, gracing the tables of Ecuadorian families to celebrate important traditions and customs since time immemorial

IMBABURA

FRESH SEAFOOD SOUP IN PLANTAIN AND PEANUT BASE

$30

Along the Spondylus Route you can taste the great variety of seafood from the Ecuadorian coast. This dish is an ode to the richness of Ecuador's marine life

ECUADORIAN COAST

RIB EYE FLAMBEED WITH WHISKY AND FINE HERBED BUTTER

$36

The quintessential American cut, flambeed with Scotch whisky. Potato drenched in creamy cheese sauce and house salad

INTERNATIONAL

VEGETARIAN AND VEGAN

ANDEAN WATERCRESS

$12

In homage to Tayta Imbabura we present the ``meat`` of the moor, the watercress. Accompanied by a rich variety of vegetables, that represent the festivities of traditions that have taken place since immemorial times

IMBABURA

BEET RAVIOLI

$13

Classic cooking technique adapted to this vegetable with an extraordinary flavor, which is produced in the temperate or cold zones of the province of Azuay

AZUAY

VEGETABLE VARIETY FROM CARDAMOME

$14

Vegetables and grains from our Andes in different textures, using broad bean dressing, an unmissable legume of Ecuadorian gastronomy

DESSERTS

IMBABURA STYLE CHEESECAKE

$8

A classic cheese-based dessert elevated with wild moorland berries foraged from the urku chaki, Quechua for the mountain slopes

IMBABURA

FOREST FRUIT TIMBALE

$8

Timbale with a corn base, topped by a fusion of fruits from the Andes and the coast, harmonized with a delicate cheese mousse

IMBABURA & GUAYAS

TEXTURES OF RIPE PLANTAIN WITH CHEESE

$8

Typical dessert from the province of Guayas, represented in different textures and included on our menu with a touch of haute cuisine

ECUADORIAN COAST

ODE TO THE TANGERINE

$8

“Whoever has not tried Patate mandarins has not known the essence of this city.” This saying is well known in the cantons of Tungurahua, and refers to the most representative and cultivated agricultural product to which we dedicate this ode

TUNGURAHUA

PACCARI CHOCOLATE FONDANT VOLCANO

$8

Together with the best cacao of Ecuador, we created a dessert in honor of the majestic Cotopaxi Volcano

COTOPAXI

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Sarance Menu
RESTAURANT

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