Ana is awarded
2025 LATAM’s Best Restaurants One to Watch
Ethos
Read our reason for being
Our cuisine is based on a deep respect for the raw ingredients and seasonality.
Each element of our menu is carefully selected, transformed, and presented; we strive to highlight its authenticity and uniqueness, as well as our perception of the territory, which is influenced by our travels, cultural encounters, and my Colombian roots. The result is a mestizo cuisine filled with memories of my home country and other places, where local ingredients acquire new flavors and textures.
We work with local suppliers who share our values and vision, thus contributing to the growth of their communities and to respect for the environment. We believe that tradition is the foundation of innovation, and we strive to offer a dialogue between the two in a dynamic menu that constantly changes according to availability and our inspiration. We are a restaurant inspired by local products.
We draw inspiration from our surroundings, working with local suppliers to connect with and take advantage of the seasons and the vast Guatemalan territory, offering a contemporary experience through the use of local and foreign techniques, both classic and avant-garde. We offer an à la carte and a tasting menu, which change constantly depending on product availability.
“Ana is a tribute to my maternal grandmother, who opened the doors of the kitchen for me, and our logo is a digitalization of her own handwriting of her name written on a piece of paper.
Nicolás Solanilla
Our Chef, Nico, is a Colombian cook born in Bogotá. He has cooked at Rafael, La Despensa, Azahar, Bicono, and was the executive chef of the boutique hotel group Santos de Piedra in Cartagena. In Guatemala, he has been part of Flor de Lis and MaÃz. Now, through his own concepts—Ana, Niquito, and Bacán—Nicolás seeks to convey, from his perspective, the integration of local products and their stories with the cuisine that runs in his blood and the experiences from his travels.
In 2025, Chef Nico was named among the top 100 chefs in the world with a distinction of excellence.
Team
Speaking about the Ana team means speaking about each of the individuals and how their characteristics enrich a set of perspectives that shape us into a unique place.
Today we are 15 very diverse people who strive day after day to give everything—in the fire, in service, and in unity—to achieve our goals.
Pairing
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As beverage director, I think of the cocktail and drinks menu as a visit and exploration of classic mixology through local ingredients. A clear example of this is the mezcalita de árbol, which combines tamarillo (tree tomato) in the form of an oleo saccharum with mezcal, Aperol, mandarin lime, and cumin. We sell it as a mezcalita, but when you taste it, you know it goes far beyond that.
Our goal with this menu is to surprise with every sip—and for these reimagined classics to become the new favorite versions for each person who visits us.
- Edgar Meza
 Cellar
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The wine selection has been carefully curated, choosing wines from small producers with an emphasis on good practices and interesting grape varieties. We aim to balance elegant, distinctive classics with bold and innovative wines that bring something new to the table. We strive to maintain flexibility and an authentic voice in the selection, ensuring it pairs well with our proposal.
Ambiance
We created a space that complements our gastronomy, inspired by a wabi-sabi aesthetic and Nordic hygge, where wood and the play of light frame organic materials in our tableware and dining room décor.
Everything that matters to us is found at the table, and we have created a focal point that welcomes and embraces our guests.
Contact
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