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Soeta

Vitória

A seafood menu with modern flare from El Bulli alumni

On the Pass

Pablo Pavón and Bábara Verzola

Pastry Chef

Bianca Negrelli

The pared-back ambience of this simple Vitória restaurant allows its impressive seafood dishes to shine. Chefs Bárbara Verzola and Pablo Pavón, both El Bulli alumni, embrace their South American heritage with plates that explore fresh techniques using traditional ingredients from Brazil, Ecuador and beyond. Two tasting menus – ‘Clássico’ or ‘Criativo’ – impart the breadth of Brazilian cuisine, while an expansive à la carte menu borrows plates from both.

As expected in an island city, seafood is a central pillar of the kitchen. The menu is seasonal: scarlet shrimp ceviche, prepared in the Quiteño style, sweet fish carpaccio doused in a honey and citrus vinaigrette, and an octopus risotto garnished with butter-soft tentacles and a dash of charcoal oil.

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