Award-winning Ecuadorean-Brazilian architect and designer Felipe Escudero has created a restaurant focusing on the performance of cooking with innovative cooking surfaces in Quito, Ecuador.

Named Foresta, the restaurant's menu, which emphasizes climate-proof cooking and traditional knowledge, is representative of Ecuadorian chef and UN Goodwill Ambassador Rodrigo Pacheco's approach to the culinary arts.

Image © Saul Endara

In order to express the harmony and synergy between technology and nature, the interior spaces are created with volcanic stone and a sinuous reflective ceiling.

The well-known restaurant Foresta, which is run by Ecuadorian chef Rodrigo Pacheco, has reopened in the center of Quito, Ecuador, in a stunning new space. Felipe Escudero, an award-winning Ecuadorean-Brazilian architect, created the restaurant's creative architecture inside the Swissôtel.

Image © Saul Endara

The restaurant's dedication to sustainability, climate-proof gastronomy, culinary innovation, and honoring indigenous wisdom is strengthened by the new location, which provides an immersive dining experience that honors Ecuador's biodiversity in every way.

Known for his innovative projects, such as the establishment of Bocavaldivia, the world's most biodiverse edible forest, and his role as Ecuador's Goodwill Ambassador to the UN Food and Agriculture Organization (FAO), Rodrigo Pacheco is a prominent proponent of climate-proof gastronomy. 

Image © Saul Endara

His culinary philosophy, which embraces traditional customs as well as indigenous wisdom and knowledge systems, is focused on reestablishing ecosystems and fostering a connection between humans and the earth via food. 

In this new location, Pacheco is continuing to build on Foresta's reputation by enhancing Ecuadorian food with an emphasis on seasonal, locally sourced, sustainable ingredients (many of which are farmed in Bocavaldivia), as well as traditional cooking methods.

Image © Saul Endara

The new Foresta was designed by Felipe Escudero, who is renowned for his ability to combine modern aesthetics with organic inspiration. Escudero's work, which draws inspiration from the striking natural landscapes of South America, is renowned for its distinctive, almost otherworldly designs that blend organic materials with state-of-the-art technologies. 

By fusing a modern aesthetic with traditional indigenous culinary practices, Escudero aimed to create a setting where nature and culinary art coexist harmoniously in Foresta's new site.

Image © Saul Endara

The restaurant's cooking performance is the focal point of the design, with a particular emphasis on traditional volcanic stone cooking methods. The primary cooking at Foresta is done right in front of the customers, integrating the kitchen into the eating experience. 

The focal point of the kitchen is a set of sculptured islands and counters made from volcanic stone from Tungurahua. The chefs can use technology inspired by historic culinary traditions to grill, boil, steam, and fry directly on the stone surface thanks to specially engineered machinery beneath these stones.

Image © Vicer

At the same level as the diners, three separate cooking islands are positioned thoughtfully across the room to provide an immersive and participatory environment where customers can watch their food being prepared up close. 

The kitchen plan is completed by two more islands, one for storage and the other for bar seating, which guarantees a seamless and interesting dining experience. Pacheco's concept for Bocavaldivia is also reflected in the design, which creates an atmosphere that links visitors to both the food and the natural world.

Image © Vicer

"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," said Pacheco. 

"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."

To create a feeling of being in nature, the design translates natural phenomena into man-made materials. Inspired by the concept of a connection between the sky and earth, which is a recurrent pattern in indigenous knowledge and spirituality systems, a reflective ceiling piece enhances the room's sense of openness and peacefulness. 

Image © Vicer

The sculpture, which is intended to mimic the flow of water, gives the atmosphere of the room an organic, unifying sense. Additionally, this reflecting surface reacts to the energy and lighting in the room, altering its color and pattern according on the activity level and time of day.

"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," said Escudero. 

"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," Escudero continued. 

Image © Vicer

The design includes Escudero-designed tables and chairs in addition to the creative cooking areas in the main room. The tables mix concrete surfaces and steel structures to create a distinctive, natural yet industrial look, while the chairs are upholstered in dark grey steel. 

The tabletop and flatware pieces, which were specifically created by Pacheco in partnership with designer Rodrigo Hidalgo, enhance the eating experience even more and demonstrate the restaurant's attention to detail and craftsmanship.

Image © Vicer

Carefully chosen lighting enhances the restaurant's atmosphere. While focused lighting on the cooking islands guarantees that the culinary performance stays the center of attention, indirect ambient lighting in the walls and ceiling produces a cozy, inviting ambiance. 

The raw concrete walls are complemented by the grey porcelain flooring, and the overall design exemplifies Escudero's distinctive approach of fusing cutting-edge technologies with reverence for natural materials.

Image © Vicer

The 300 square meter Foresta includes a 100 square meter main salon and an extra 200 square meters for restrooms and service kitchens. The new Foresta, which can accommodate 60 people, provides a small yet spacious dining experience where every aspect—from the food to the architecture—reflects a dedication to sustainability, creativity, and the environment.

Image © Vicer

Image © Vicer

Image © Vicer

Image © Vicer

Image © Vicer

Image © Vicer

Instrumentos texturas

Concept plan

Concept plan

Escudero's firm Estudio Felipe Escudero designed a private residence shaped around a central courtyard and magnolia tree with flowing concrete slab.

Award-winning Ecuadorean-Brazilian architect and designer Felipe Escudero's work bridges gaps between historic wisdom and future potential in a profoundly human experience. 

The design of Escudero's completed work is frequently so simple, dreamlike, and serene that the final photography is indistinguishable from a digitally manufactured image. Escudero is based between Quito, Ecuador, and Madrid, Spain. His aesthetic is decidedly contemporary and almost otherworldly. 

The top image in the article © Vicer. 

All drawings © Estudio Felipe Escudero.

> via Estudio Felipe Escudero

built Felipe Escudero Quito restaurant