Every year, Quito becomes the epicenter of one of Ecuador’s most important gastronomic traditions: fanesca.

Fanesca is much more than a typical dish. It is an ancestral recipe that combines Andean grains, cod, milk and pumpkin, prepared especially during Holy Week.

In Quito, this tradition is lived with intensity. Restaurants, hotels and Coffee shops reinterpret the recipe year after year, maintaining its essence but adding their own identity.