Diacá

Celebrated my birthday with a 12 course meal. Staff was very helpful and knowledgeable. Food was beautiful. Was able to taste ingredients that were completely new to me. Cocktails were amazing

Diaca offers one of the most memorable dining experiences in all of Latin America. Every dish reflects a deep intentionality and a strong connection to Guatemalan culture - even listing local suppliers to highlight their commitment to a farm to table experience. I was especially impressed by the creative use of fermentation throughout the menu. The interplay between bright, acidic elements and rich, savory flavors is executed beautifully. Chefs Sindi and Javier were outstanding, and I was lucky enough to meet the incredibly cool Chef Debora as well. Standout dishes for me included the red snapper ceviche, the crispy pig ear served in a watermelon soup, and the roasted pepper dessert.

Diacá has the most heartwarming idea regarding Guatemala's agriculture and farmers effort to provide real healthy food. Im greatful to be able to experience the 8 courses with the explanation from the staff. With an open mind and palate I gathered the courage to taste each plate in which for my surprise I enjoyed since I don't have an extended palate. The place feels like a farm to table experience. If you are looking for somethimg different and unique, I would recommend it.

Amazing restaurant. One of the best we’ve ever been to, and we have been to many of the 50 best Latin-America list. Hands down the best cocktails, excellent service where you learn so much about Guatemala and of course great food. We stayed in Antigua, but took an uber back and forth to dine here. And the prices are way too good. Will come back for sure.

One of the most unique and delicious experiences of my life! Definitely a reason to return to Guatemala.

3.5 stars. The ambiance of Diaca is dazzling with exquisite interior. The chefs/servers were superb. I had the 11-course tasting menu with cocktail pairing. The food presentation was beautifully done. However the flavor was just not there. Taste can be very subjective so this is solely based on my own opinion. The winter menu - only 3 out of 11 courses were warm or barely warm. I find the flavor too bland. The goal of food and drink pairing was just not achieved. Cocktails - it could be made a whole lot better. Example: Their version of Cuba Libre. The mixologist explained that they make their own coca cola, which is a very nice concept in theory, yet it tasted exactly like any Cuba Libre from Havana to any dive bars. I think a twist could have been easily added. Other cocktails were also too much ice and watered-down taste. Overall, it was still good and thankful for the experience. It's my 17th out of 100 top restaurants in the world/MENA/Latam

One of the top meals of my life, everything about this rooftop oasis is sheer perfection. The food, the chef and the explanation of the local ingredients was a delight. Not to be missed for a trip to Guatemala City.

This week I had the opportunity to once again taste the delicious cuisine of Guatemalan Chef Debora Fadul at her restaurant Diaca, located on the terrace of the OEG building in the heart of zone 4. At Diaca, Deborah and a team of 8 cooks, mixologists, and crazy scientists prepare a tasting menu of 7 or 8 dishes to showcase Guatemalan ingredients and flavors and delight any palate. My excelent experience was is surprise, as Debora is internationally recognized for her innovation and was recently named among the top 100 chefs in the world by 'The Best Chef Awards'. The dishes in my tasting menu played with the palate by mixing flavors, textures, and temperatures. They were all good, but in my opinion, the Papaya Ragout knocked it out of the park. Thursday was the last day of the winter menu, so the dishes have changed today, but what I am sure of is that a dining experience at Diaca will always be a great combination of Guatemalan flavors, top-quality ingredients, and artistic presentations. I've been lucky enough to dine at signature cuisine restaurants in many parts of the world. For those who haven't had the chance to do so, I recommend trying (paying in Quetzales and without having to buy plane tickets) this style of cuisine in our Capital City, Zone 4.