Foresta, the acclaimed restaurant led by Ecuadorian chef Rodrigo Pacheco, has reopened in a striking new location in the heart of Quito, Ecuador. Located inside the Swissôtel, the restaurant features an innovative design by the award-winning Ecuadorean-Brazilian architect Felipe Escudero.
The new space enhances the restaurant’s commitment to sustainability, climate-proof gastronomy, culinary innovation, and celebrating indigenous wisdom, offering an immersive dining experience that celebrates Ecuador’s biodiversity in every detail.
Rodrigo Pacheco, a leading advocate for climate-proof gastronomy, is known for his groundbreaking initiatives, including the creation of Bocavaldivia, the largest biodiverse edibleforest in the world and his work as Ecuador’s Goodwill Ambassador to the UN’s Food and Agriculture Organization (FAO). His culinary philosophy is centered around restoring ecosystems and connecting people with the land through food, embracing ancient traditions and indigenous wisdom and knowledge systems. Pacheco continues to build on the reputation of Foresta in this new space, elevating Ecuadorian cuisine while focusing on sustainable, locally-sourced, seasonal ingredients (many of them grown in Bocavaldivia) and ancientcooking techniques.
Felipe Escudero, the visionary behind the design of the new Foresta, is celebrated for his ability to blend contemporary aesthetics with natural inspiration. Known for his unique, almost otherworldly designs that combine organic materials with cutting-edge technologies, Escudero’s work brings a dreamlike quality to spaces, drawing on the powerful natural landscapes of South America. In designing Foresta’s new location, Escudero sought to create a space where nature and culinary art are in perfect harmony, blending a futuristic aesthetic with longstanding indigenous culinary practice.
The design centers around the restaurant’s performance of cooking, with a distinctive focus on ancient techniques of volcanic stone cooking. At Foresta, the kitchen becomes part of thedining experience, with the main cooking taking place in full view of diners. A series of sculptural islands and countertops, carved from Tungurahua volcanic stone, serve as the heart of the kitchen. Beneath these stones are specially designed mechanisms that allow the chefs to grill, boil, steam, and fry directly on the stone surface, using technology inspired by ancient culinary traditions.
Three distinct cooking islands are strategically placed throughout the space, all at the same level as the diners, creating an interactive and immersive atmosphere where guests can witness the preparation of their meals up close. Two additional islands—one dedicated to storage and the other for bar seating—complete the kitchen layout, ensuring a fluid and engaging dining experience. The design also reflects Pacheco’s vision for Bocavaldivia, creating an environment that not only connects guests to the food but also to nature itself.
Pacheco commented, “The new Foresta is a physical manifestation of our philosophy. It’s a place where food, nature, and design come together in perfect harmony, and where guests can truly feel the connection between the land and the food they enjoy. It’s an experience that goes beyond taste—it’s about creating a deeper connection with the world around us.” Escudero continued, “The design of Foresta is emblematic of a shared passion between Rodrigo and I – connecting people to nature through sensorial experience.”
The design incorporates natural phenomena, translated into artificial materials, to evoke a sense of being in nature. A reflective ceiling piece amplifies the space’s feeling of openness and tranquility, and is inspired by the idea of a connection between the sky and land, which is a recurring motif in indigenous knowledge and spirituality systems. Designed to resemble the fluidity of water, the piece adds an organic, connective quality to the feeling of the space. This reflective surface also responds to the lighting conditions and energy of the space, changing color and pattern depending on the time of day and activity in the space.
Escudero expanded, “the design of Foresta embraces the fluid relationship between space, light, and the natural world. The reflective ceiling allows the space to adapt and transform throughout the day, capturing the ever-changing play of light. This dynamic quality mirrors the Andean cosmovision, where the connection between the gods and the earth is represented by trees—our roots in the natural world. The “eye” of the reflective ceiling over the cooking surfaces and dining room above invites contemplation, echoing the union of the earthly and the divine, creating a space that is both grounded and transcendent.”
In addition to the innovative cooking spaces in the main area, the design also features tables and chairs designed by Escudero. The chairs are upholstered in dark grey steel, while the tables combine steel structures with concrete tops, creating a striking, industrial yet natural aesthetic. The flatware and tabletop items, all specially designed by Pacheco in collaborationwith designer Rodrigo Hidalgo, further elevate the dining experience, reflecting the restaurant’s commitment to craftsmanship and detail.
The ambiance of the restaurant is enhanced by carefully curated lighting. Indirect ambient lighting in the walls and ceiling creates a warm, welcoming atmosphere, while focused lighting on the cooking islands ensures that the culinary performance remains the focal point of the space. The flooring, made of grey porcelain tiles, complements the raw concrete walls, and the overall design showcases Escudero’s signature style—combining respect for natural materials with innovative technologies.
Foresta spans 300 sqm, including a main salon of 100 sqm and an additional 200 sqm dedicated to bathrooms and service kitchens. With a seating capacity of 60, the new Foresta offers an intimate yet expansive dining experience, where every element, from the architecture to the food, reflects a commitment to sustainability, innovation, and the environment.
