Atendiendo al consejo de equisrestaurante, los comensales hicimos un muy recomendado cruce de platos para no dejar de probar ninguno de los sabores en la mesa. La crema de gengibre es especialmente recomendable y aunque el menú cambia constantemente, se nos confió que este elemento particular permanece, a pesar que no se utilice siempre dentro de la misma receta. Hablamos con la encargada y esposa del chef, Lisa de Solombrino, quien nos comentó que el lugar busca agradar a la gente y por ello está en constante búsqueda de los comentarios de los clientes. La buena señal, nos comenta de Solombrino, es que hay bastante tiempo de permanencia de los visitantes, lo que a ella parece indicarle que la atmósfera y la comida invitan a quedarse a conversar, en un espacio muy amigable. Un fondant de chocolate con helado de mantequilla de maní y salsa de frambuesas acompañado con una taza de café de la finca el Injerto, ganadora del Cup of Excellence de los últimos tres años, ayudo a cerrar nuestra experiencia con buena nota. En suma, equisrestaurante, sus sabores y su muy atento servicio ha creado una experiencia gastronómica que merece ser explorada.
Following the crew’s advice, our group performed a very reccomended dish exchange in order to let everyone in the table enjoy each of the flavors. The ginger cream is specially remarkable and although the menu is in constant change, we were trusted that this particular element remains and is utilized in different recipes. The chocolate fondant matched with a home-made peanut butter ice cream and raspberry sauce, along with a cup of coffee from El Injerto, winner of the Cup of Excellence for the last three years, that closed our experience on a high note. We spoke to the manager and chef’s wife, Lisa de Solombrino, who noted that the restaurant’s objective is to delight the costumers and is in constant search for feedback from them. A good sign, she comments, is that the visitors remain in the restaurant plenty of time, which points out that the atmosphere and the food invite them to converse and enjoy, in a very friendly environment. In sum, equisrestaurante, with its exquisite flavors and attentive service, has created a gastronomic experience that deserves to be explored.
Located in Plaza Fontabella, Equis Restaurante opened to the public in December 2009 and introduced a new proposal in the gatronomic landscape of Guatemala. Roberto Solombrino’s author cuisine translates minuteness no only in distinct flavors but in the careful visual presentation of all its dishes. 9