A gastronomic experience that preserves recipes and dishes enjoyed by her family since 1618, passed down through generations. The freshness and authenticity of each dish come from ingredients harvested in the hacienda’s garden, ensuring an unparalleled flavor. For over eight generations, this tradition has been kept alive to share with those who appreciate the history and culinary heritage of Cayambe.

Soup:  Uchujacu: is a traditional soup deeply embedded in the Kayambi culture, made from a finely ground blend of six grains—barley, wheat, corn, peas, broad beans, and lentils—infused with three essential spices: garlic, annatto, and cumin.

Main Course: Grilled chicken breast, seasoned with fine herbs and infused with the aroma of bay leaf.

Side dishes: Warm garden salad: zucchini, bell pepper, and carrot with basil vinaigrette.  Sautéed chaucha potatoes, freshly harvested before your arrival. 

Dessert:  KinsaMisky: (Three Sweets) Fig with panela syrup, paired with fresh cheese.   Traditional wheat flour tortilla cooked on a clay pot, with a touch of passion fruit jam. 

Drink: Fresh mint lemonade.