Diacá - Guatemala City

There is a lot I liked about my culinary experience in Diaca: the use of only Guatemalan ingredients (not including wine), support local farmers and a seasonal menu with unique Guatemalan products. The dishes were creative, service was friendly, and the restaurant itself is beautiful with views of the city with a modern design and an interesting display of dried foods and handicraft products. If you can, get a table on the left as you enter as this has the better view. Note that you should let the restaurant know in advance about nutritional requirements. The standout courses were the seasonal green soup (so many things go in this dish), the roast Papaya ratatouille with sweet potato Gnocchi, and 3 different types of beans seasoned they do way meat. Everybody tasted really good. I found some of the courses extremely small and disappointing, although, like '3 beaver of a roasted piece of fruit ' somehow small. In a few courses we have to share the already tiny part (like the tamalito, the one spoon was each of tasteless musk and a decay compared to the other dishes) and spices that were literally a teaspoon. It only felt a bit stingy when I compare it with other fine culinary experiences I remember... Something I did not experience in other culinary experiences was the same ingredients and tastes that were reused in some of the courses, like the roasted fruits that were in at least 4 courses. Only two courses had a high plant protein (such as beans), so I was not really 'full' at the end. The price was just over $70 without drinks for 8 courses I guess is a good value for the 3 hours we spent there, but if some of the courses were just a little bigger than just a few spoons, it would have been worth the money. Other than my personal experience is to consider a different thing (but no disruption to the restaurant as they are the occasional but strong smell of animal meat. In a restaurant that is proud of sustainability and respect (and has won awards), I hope that in the future they will fully accept veganism because sustainability and environmental concepts are already available.