Fine Dining in La Antigua Guatemala

A prodigy of cuisine, Chef Arlene gives seemingly unsuspecting dishes at the Siitz' Restaurant a subtle twist that makes all the difference. Whether it be the cream of corn so gently awakened by the taste of the Chipilín leaf or the common-place vinaigrette brought to its senses by a dash of roasted pepitoria, Arlene infuses her dishes with the spices, flowers and fruits of the Antigua region.  

Such is the case with the Guicoy-filled Raviolis in Loroco Sauce where the soufflé-like texture of the guicoy squash and pasta are made brighter by the fragrant loroco flowers. Or her traditional Guatemalan dishes like Jocón, Pepian and Kaq ik, slowly and delicately prepared, a worthy tribute to the recipes of old.

Chef Arlene's talents also extend to the exotic as shown by the Duck Breast in Tamarind Sauce and Leeches-a poignant sweet and tart taste that is thoroughly delicious. And to the delicate, as divulged by her Sea bass with Capers and Lemon with Wild Rice and Sautéed Spinach, one of the best examples of exemplary dining in La Antigua Guatemala.

But it is not hard to imagine what makes this 22-year-old Chef so passionate: Dessert. With some of the world's best coffee to pick from, Arlene creates Antigua Coffee Delicacies, mouth watering miniature-sized portions of coffee crème brulee, tiramisu and coffee and nutella ice cream tucked in chocolate almond baskets. For those looking for something less decadent, but equally divine, try her sorbets from seasonal mango, tamarind and coconut, they are a treat.

All this and a well-stocked wine cellar, tea infusions galore and award-winning coffee make Siitz' a gourmand's delight.