Menu

Breakfast is a magnificent, waiter-served, traditional meal that includes freshly squeezed fruit juice and Cusin-made bread and jam. Cusin's Ecuadorian and international three-course lunch and dinner menus offer daily changing choices of a salad, soup, meat, fish and a vegetarian dish. A smaller and less expensive Café Cusin menu offers an elaborate salad, Ensalada de Cusin, soup and sandwich, and omelettes.

The short menus have been designed to preserve high cooking quality and reduce waste. Meals are waiter-served. Candle-lit dinners by log-fire are frequently accompanied by well-known balladeer, Ramiro Morales. Guests are welcome to request special diets and food not mentioned on the menu. Fruit juices and jams, babaco, mora, naranjilla, maracuya, orange, pineapple, etc. Soups: an Ecuadorian specialty. Always with fresh ingredients. Vegetable, tomato, fanesca (Easter), fish, lentil, etc. Vegetables from Cusin's vegetable gardens and from local farm supplier (Cusin staff).

Salads: are carefully cleaned. House salad, Ensalada de Cusin, lettuce, avocado, mango, raisins, etc. is highly recommended. Fish, twice weekly from the Pacific, e.g. dorado, corvina, pargo, etc., trout from a nearby farm. Meat, steak, chicken, veal, lamb, is purchased from a reputable Quito butcher. Quineapig (cui), a local delicacy, is bought locally and to order. Dessert: home-made fruit pies, e.g. apple, rhubarb, black-current, pineapple, maracya, etc., and ice-cream with cookies, fruit salads. Bread, cookies, cakes and wedding cakes are created by chef Wilson from Cusin's ovens.