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Cocina LOCAL


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Cocina LOCAL



PHILOSOPHY

We use ingredients from our country, we gather them from different farming communities around all the regions of Ecuador. We cook ecuadorian food, using the flavors and elements that have been with us along our history, been part of our lives and we show them in a contemporary way that reflect the essence and origin of our products.

We did research about our ancestral cultures and the diets used in the past, we adapted these products to modern cooking techniques. We are cooks with an ecuadorian identity that seek to connect our guests with our land, its products and its people. We live, cook and work with love, passion and social responsability

#URKO  #cocinalocal #ecuador

THREE SPACES - DIFFERENT GASTRONOMIC EXPERIENCES 

LA BARRA

Casual dinning with a lot of creativity

tasting menu

Unique gastronomic experience

urban garden

Fresh and aromatic ingredients

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Tasting Menu


Tasting Menu


cocina local experience

FINE DINING 

SECOND FLOOR

THE TASTING MENU INCLUDES 13 COURSES DIVIDED BY PROVINCES AND ENVIRONMENTS. WE GET OUR INSPIRATION IN SPECIFIC PRODUCTS OF EACH REGION. IT`S A CULINARY JOURNEY WHERE YOU CAN TASTE FOOD THAT CARRIES OUR HISTORY, WE LIKE TO EXPERIMENT USING MODERN TECHNIQUES.

A MEMORABLE EXPERIENCE TO INTRODUCE A SMALL PART OF ECUADORIAN CUISINE.

MENu

HOJAS Y GERANIO  kale, sorrel, dandelion, mint and geranium

BOSQUE ANDINO unripe strawberries, sunfo and goat yogurt

OSTIÓN DEL PACÍFICO  fresh oyster, parsley oil, amazonic Jimia and lemon slush

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COSECHA cuy, oca tuber, potatoes and oxalis

AGUACATE Y CAPUCHINA avocado with garden cress, faba beens and peas puré, green tomatoe.

TOCINO Y SAUCO pork belly, corn and elderflower.

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TEMPORALIDAD VERDE catch of the day, unripe mango, chillangua, green beens and peanuts.

CALDO DE CANILLA braised osobuco, native beans and sour dough bread.

ENCOCAO DE HONGOS seasonal fungi, rucula, zucchinni and coconut

CORDERO MADURADO dry aged lamb, mustard and romanesco

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PALETA AMAZÓNICA guayabilla and guayusa

CHAMBURO EN MIEL myrtle, chamburo, babaco and honey from Pasochoa Reserve

TOCTE Y TICASO tocte nut, cacao, guava and sacha inchi

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ECUADORIAN COFFEE


ACCOMMODATION

Our second floor has accommodation for 20 seats. Its a culinary experience of 2 hrs.  approximately.

We take reservations from 1 to 6 people.

In case of allergies or any special requirement, we will make a special menu.

For groups of 7 or more, please send the details to our email so we can work out your accommodation.


TASTING MENU: $75 / PER PERSON

DRINKS PAIRING:  $25/PER PERSON


INFO

OPENING HOURS

OUR DEGUSTATION MENU RUTAS IS AVAILABLE FOR DINNER ONLY (19:30 - 20:00 - 20:30)

reservas@urko.rest

 For additional info or any extra requirement you can contact us directly to (593) 022563180

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La Barra


La Barra


CASUAL DINNING EXPERIENCE

We fuse modern cooking techniques with ancestral ways of preparation. We use local products gathered from different farming communities around all the Ecuador regions. We have made research about our local customs and traditions and connect them with our work, creating something new and unique that we present in the next way:

OUR MENU CHANGES CONSTANTLY DEPENDING OF SEASONAL PRODUCTS AND THE TEAM`S CREATIVITY. IT IS DESIGNED TO TRY MANY OF OUR DISHES DURING YOUR EXPERIENCE WITH US, ALL ARE THE SAME SIZE. IF YOU ARE ACCOMPANIED WE ENCOURAGE YOU TO SHARE AND TASTE THE FLAVORS AND PRODUCTS OF ECUADOR

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Reservations


La Barra - Tuesday to Saturday 13:00 –16:00 / 19:00 - 23:00
Tasting Menu - Thursday to Saturday  19:00 - 23:00

Reservations


La Barra - Tuesday to Saturday 13:00 –16:00 / 19:00 - 23:00
Tasting Menu - Thursday to Saturday  19:00 - 23:00

reservations

Make a Reservation

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 IMPORTANT

For group reservations over 12 people or especial requirements call 022563180 or send an email to reservas@urko.rest

MAP

 

ISABEL LA CATÓLICA N24-862 Y JULIO ZALDUMBIDE
QUITO - ECUADOR


WE LIVE, WORK AND COOK WITH PASSION AND RESPONSIBILITY.