Gourmet restaurant with a capacity of 52 people. It has the highest and most updated culinary standards, as well as excellence in service for internal and external clients of the University. The Marcus Restaurant has received awards and recognitions from various national and international organizations such as Five Star Diamond Award (AAHS), the French Culinary Academy, the Wine Guild, Favorites by Audi, and excellent reviews in guides such as Trip Advisor and restaurants.com.ec
USFQ opened the doors of the Marcus Restaurant in 2002 to bring together gastronomy professionals and students and create an innovative and high-quality product.
In essence, the Marcus kitchen represents a research laboratory where flavors and culinary techniques are developed for student learning and discovery on the palates of our clients.
The Marcus concept offers two types of menu:
A fixed menu that represents the creation of our chefs with the help of students and a Tasting Menu made up of various dishes, created by the Culinary Arts students.
We invite you to enjoy this gastronomic discovery and become our critics so that, together with you, we can become your preferred provider of high-level culinary experience.
Hours of Operation
- Monday through Saturday 12:00 pm to 4:00 pm and 7:00 pm to 10:00 pm
- Sunday 12:00 pm to 4:00 pm
- Morocho empanada with purple corn
- Ceviche Inspiration
- Citrik Salmon
- Crunchy Ham Hock with Ecuadorian Flavors
- Demi Deuil Duck
- Tomahawk Steak
- Mud Pie
The Chef and our kitchen
Marcus' cuisine and service brings together the efforts and knowledge of various chefs, sommeliers, and other members of the USFQ Hospitality and Culinary Arts faculty. Our head chef is Néstor Toapanta and he is in charge of directing our kitchen and guiding our students in its production. Omar Monteros, on the other hand, is the one who manages and directs the entire group of professionals at Marcus Restaurant.
Type of Cuisine
- International and Author
- Weekly Student Menu and Menu
- Wine cellar, tastings, and pairings