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La Rinconada de Rolando Vera - Restaurant Quito - Ecuador

Tucked away at the far end of the Pululahua crater, just beneath the dark folds of the north-eastern wall, is the lovely hacienda Rinconada de Rolando Vera.

Retired marathon champion Rolando Vera bought the house after falling in love with the valley – when he saw it in a painting. He then turned the neat white building into a homey restaurant, which serves classic lunch dishes such as chicken and trout as well as breakfast, snacks like cheese and empanadas, and a wide selection of drinks. Should you be daring enough to try all four of the “volcancito” flaming cocktails on offer, you get a (somewhat alcoholic) mountaineering diploma.

Even if you drop by just to enjoy the view over a coffee, you will find Rolando a genial host, regaling you with stories about the inhabitants of the valley, whose portraits hang on the walls, or about his Olympics-level races. Should you want to spend the night in the tranquil valley, there are three rooms for rent at the hacienda, one triple ($60) and two doubles ($35 and $45) with the added option of camping around their enormous property ($5 per person).

To get there, get to the edge of the Pululahua “Mirador” (lookout), and proceed for 25 minutes down a steep dirt path that heads into the crater. At the bottom there’s a junction, take the road to the right for ~300 meters, the hostal will be at the end of the road.

Pululahua Volcanic Crater, Quito, Ecuador


Prices: Budget

Currencies accepted
US dollar, Euro

Price Description:

entrees $5.00-12.00, breakfast $3.50-4.50. does not include tax or service.

Atmosphere: Fireplace, nice view, outdoor/patio dining

Bar Features:Wine / beer

Regulations: Yes

Dress Code: Casual

Reservation: Not necessary

Getting There: Follow the signs for la rinconada toward the north-eastern corner of the crater

Park Options: Yes

Contact Information:
Phone: 02-252-0575 / 098-002-7691
E-mail: info(at)

Other Restaurants in Pululahua Volcanic Crater that may be of interest: El Crater Restaurant,

29 Oct 2013

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