Quiltro

Food was amazing. Vegetable forward courses but each one flavor packed. Fun and refreshing cocktails. Blackberry mead was another wonderful drink. Staff and head chef were preparing the courses in the open kitchen. They were knowledgeable about each dish and the ingredients. Restaurant was full but not loud, easy to hold a conversation to discuss our favorite dishes. The cauliflower course was hands down my favorite. I am at a loss for words, just get it! Pickled green mango,Yum.

SUCH a lovely place and tasting menu. My boyfriend and I are vegan, we asked in advance if they could do a vegan tasting menu and they did. They clearly put so much thought and care into the options. The dishes are all really nice and such a fun way to explore Mayan flavors. I highly recommend! The staff is also very kind and knowledgeable.

An incredible experience in the heart of Antigua. We were provided with a custom tasting menu to accomodate our vegan diet consisting of truly delicious plant-forward plates crafted with care from local ingredients. Highly HIGHLY recommend a visit.

We did the 12 course tasting menu & it was pretty solid. There were definitely some dishes that didn’t work texture or flavor wise, but the presentation was beautiful & there was a nice atmosphere. I think the service lacked slightly due to there only being 2 front of house staff. Took a while for our drinks to come out & then we ended up needing to ask to be served more water. I thought the dishes were very creative, definitely more veggie forward, but some interesting flavors at play. We also really enjoyed their house meads. I think if you’re into fine dining, this place is definitely a must when in Antigua!

Amazing creative and tasty dishes using local ingredients in very new ways. No cuisine should be fixed in the past completely and as satisfying traditional Guatemalan cuisine can be, it's great to see new ideas and techniques introduced. Quiltro ranks right up with some of the best spots in Europe.

What an amazing place full of magic! The 12 course tasting menu took us on an epic adventure. The cauliflower with black garlic and caramelized milk, and the charred carrots and onions with a honey vinaigrette were the stars of the show for us, but everything was absolutely great! Smoky/sweet roasted watermelon? What? I've never even heard of such a thing. So good! It's clear to us the chef has a deep love of fruits and vegetables and the best dishes were the ones that really honored that. I also particularly liked how some courses played with temperature. Some served at room temp, some served hot, and some served ice cold. And the attention to detail... Was the music playlist during dinner curated to match each course? It seemed like it to me. It's a gorgeous intimate space. Such a great experience top to bottom. Make sure to get the mead pairings, or at least a glass of the black honey mead with dessert. This set a new standard for us for tasting menus.

My wife and I genuinely savored every bite of our meal. The food wasn’t just good—it was thought-provoking. Flavors hit with a mix of something entirely fresh yet oddly familiar, stirring up childhood memories in the most unexpected way. Every dish was perfectly balanced—no single ingredient tried to outshine the others. The pumpkin cracker and cheese was clever, but the black garlic cauliflower? That dish didn’t just steal the show—it owned it. The tasting menu wasn’t just a meal—it was a conversation, and that’s where its true value lay. Sure, the high-quality ingredients were undeniable, but the real magic was in the experience it created. My wife and I found ourselves immersed in a shared moment, one that was absolutely worth every bite.

After our experience, hesitant to write a review, I read some of the other reviews and actually saw that a lot of the dishes look as if they have been repeated over time, sometimes in different combinations and sometimes exactly the same, which surprises me because I’m underwhelmed by the quality of the dishes. This in particular due to the price range. I must add that the staff was very welcoming and attentive and that I like the vibe of the place. The ingredients used have a nice balance; lost of veggies and a beautiful display of fruits. Some of the dishes were pretty good, but we felt there was always some depth of flavor and spice missing. Sometimes we felt like we were getting where the food was supposed to go, like the excitement of certain acidity that is present in local ingredients and dishes, but than it felt like it didn’t quite make it. Please take more care with the sauces they are essential and need more tuning. I really love the idea of local ingredients in the dishes, but that spirit seems to be missing in the wine list and the water bottles. ( maybe filtered water could be a nice option, it’s a local invention.. ) I also love that you are experimenting with mead.. but also here there is a lack of excitement and depth. I would like to add that the cold serving dishes seemed unnecessary for some of the dishes especially due to the cold temperature in the restaurant itself. So that I would love for you to add some more heat to the menu. I feel this experience was overpriced. And I am sad that is my main takeaway from this experience.