The 21 Must-Try Restaurants in Guatemala City

Though it’s quite a journey from the capital to Livingston, the Garifuna community on Guatemala’s Caribbean coast, make sure to stop by this Zona 1 restaurant run by the husband-and-wife duo Carlos Caballeros and Karla Pacheco. Established in 2012, the Mytoury specializes in Caribbean and Garifuna dishes, including tangy shrimp and fish ceviches served cocktail-style with shrimp stock, diced tomatoes, onions, cilantro, and a splash of ketchup; grilled sea snail in saffron-coconut sauce; and steamed Caribbean lobster bathed in garlic-butter sauce. Be sure to sample traditional Garifuna fare like tapado (tapou)—a sweet, hearty seafood soup featuring fish, shrimp, and crab in a coconut milk broth, loaded with yucca, green bananas, and sweet plantains—or machuca, a stew made with whole fish and coconut milk thickened with mashed plantains, basil, and zamat, a fragrant wild herb.

For over thirty years, Elsa Morales has operated a charming white- and blue-tiled stall in Mercado Central, offering a rotating selection of richly flavored comfort foods from her steaming pots. A standout dish is caldo de gallina (hen soup), brimming with chayote and potatoes and fragrant with mint. Other popular stews include carne guisada, a Guatemalan pot roast seasoned with cinnamon, cloves, and bay leaves, as well as hilachas, a shredded beef stew with tomatoes and mild chile guaque, which is a classic in Guatemalan cuisine.

Refacciónes are snacks enjoyed between meals, and Doña Mela’s stall in Mercado Central is the perfect spot to transition from breakfast to dinner. Established in 1960, the stall is now managed by María del Carmen Salguero, offering an impressive selection of over 20 dishes. Highlights include tostadas; soft corn tortillas filled with chicharrón or hog maw accompanied by chopped radishes; sweet mole de platanos; delicious tortitas de yuca (yucca fritters); and revolcado, a savory stew made with pork head in salsa.

Visit this charming 18th-century Colonial house featuring exposed brick columns and walls, offering a delightful array of Guatemalan egg dishes alongside breakfast options from Mexico, El Salvador, Europe, and the U.S., all complemented by a cup of Guatemalan coffee. The standout choice is the desayuno Chapín, a beloved national breakfast featuring frijoles volteados (refried black beans), sunny-side-up eggs smothered in tomato sauce, fried plantains, and soft, creamy cheese. There are also options like scrambled eggs with cheese and bitter loroco flowers, plus two egg dishes paired with tamales that reflect the charm of the venue itself. 

Señora Pu is a standout culinary gem in Zona 1, where Indigenous chef, anthropologist, and cook Rosa Pu creates exquisite dishes inspired by the K’iché Maya culture. In a vibrant dining space adorned with bold colors, Pu showcases living and evolving Indigenous recipes, including camarones al gusto del rey kiq’ab, shrimp in a flavorful chili and spice sauce wrapped in banana leaves; k’ilim de pescado, grilled fish served with a secret sauce and roasted vegetables; and jurum de conejo, a rich rabbit stew infused with cacao.

In Guatemala, chicharroneras are popular stands known for frying up crispy chicharrones and carnitas. This street vendor in Zona 7 serves delicious, vibrant reddish-orange chicharrones, achieved by adding Orange Crush or a similar orange drink to the lard. Orders come by the pound, accompanied by corn tortillas, guacamole, fried spring onions, limes, hot sauce, and whole jalapeños fried in the same fat. Don’t miss out on ordering piconas (or picositas), refreshing beer cocktails made with Gallo beer cans.

For years, much of Guatemala's coffee was primarily exported, but Rogelio Dávila is changing that by introducing locals to the joys of drinking their own coffee. At Rojo Cerezo, one of the many independent coffee shops in the Cuatro Grados Norte neighborhood, he employs third-wave coffee techniques to create classic espresso drinks and black coffee from locally sourced beans from regions like Huehuetenango, Antigua, and Chimaltenango. Dávila also offers a hugely popular bottled cold brew that encourages consumers to shift away from industrial brands and embrace the fine coffee produced right at home.

At the heart of Guatemala City, Mercado 24 draws its inspiration from the 23 municipal markets and showcases chef Pablo Diaz’s culinary artistry. Celebrating local seafood with an international twist, this inviting venue features dishes like smoked, adobo-rubbed black sea bream head served with fresh greens, grilled squid filled with fish sausage in a fragrant herb sauce, and cured sierra paired with corn miso. The beef tartare here is enhanced with local mushrooms and a spicy gochujang dressing, highlighting Diaz's passion for Asian flavors.

In the dimly lit, sophisticated dining area of Flor de Lis, warm lava red lighting casts a cozy glow over tables adorned with figurines. Here, chef Diego Télles presents a modern take on Guatemalan cuisine, drawing inspiration from Maya culture and mythology. Guests can choose from eight or ten-course tasting menus featuring dishes like infladitas, delicate corn pouches filled with caramel foam, orange, and passionfruit pulp; tomato confit inspired by the traditional Huehueteca monay for Lent; and fish baked in vibrant green maxan leaves, complemented by a rich ash and coconut emulsion creating a well for herbed olive oil.

In 2013, chef Debora Fadul launched her unique 'one-table' restaurant, where diners gather around a single table on a terrace enclosed by transparent glass walls. Fadul crafts evocative dishes using local Guatemalan ingredients and produce from the restaurant's garden. Dishes like shimmering pearls of white chayote in dual-toned achiote oils, paired with samat (culantro), chicharrón, and a crispy piece of honeycomb tripe, evoke the warmth of a Sunday morning beef stomach stew. Don’t miss Fadul’s mini-pupusa filled with quesillo and topped with squash butter and flavors from across the Americas.

What began as two modest hot dog carts opened by Juan Pablo Gómez in front of Yurrita Church in 1970 has evolved into a beloved cultural landmark, with the first restaurant debuting in 1986 opposite Liceo Guatemala Catholic school. Today, known as Los Shucos del Liceo, this establishment serves Guatemala’s iconic shuco (Guatemalan hot dog), enticing students, office workers, and laborers alike. The shuco tradicional features a toasted pan shuco slathered with guacamol, topped with grilled hot dog halves, mustard, mayo, and pickled cabbage. The mixtas combines the same ingredients on a warm corn tortilla, essentially creating a hot dog taco.

At Campo Marte, shucos are massive and generously piled with meats. This Guatemalan-style hot dog stand boasts el Especial, also known as the Transmetro, a gigantic pan shuco over a foot long, stuffed with several charcoal-grilled hot dogs, longaniza, salami, chorizo, chopped bacon, a hearty spread of guacamol, and layers of cheese. This colossal creation has become the talk of Zona 5 and has appeared on the menus of shuco vendors across the city.

In 1994, Demetrio Moliviatis launched the first location of this franchise, creating a space for friends to gather over a few beers and enjoy regional soups, stews, and meat dishes from around Guatemala. Now led by celebrity chef Mirciny Moliviatis, Demetrio’s daughter, the restaurant features traditional dishes such as jocón (a stew made with pumpkin seeds, tomatillo, and sweet peppers) served with chicken; subanik de tres carnes, a Kaqchikel Maya recipe combining pork, beef, and hen in a spicy chile sauce; and on Fridays, their signature dish, siete caldos, a hearty stew made with seven different meats.

In 2012, Guatemalan restaurateur Joselito Ramirez established a humble Mytoury that has blossomed into a 400-seat Argentine steakhouse, a testament to his dedication as a grill master and owner after years in the restaurant industry. Classic Argentine cuts — such as entraña (skirt steak), sweetbreads, and vacio (flank steak) — are grilled over open flames and served with mashed potatoes, salad, and fries. Additionally, many Guatemalans prefer local steaks, with options like lomito (beef medallions from a cut similar to tenderloin) and puyazo (rump steak) available as well.

Originally opened in 2003 as Villa Los Añejos, this rum bar, tasting room, and retail shop is a must-visit for those looking to try Ron Zacapa and Botran, both crafted by Industrias Licoreras de Guatemala. Explore their rum flights or savor a glass of Zacapa XO, a blend of reserve rums aged in French oak that features hints of honeyed burnt orange. Alternatively, opt for the Botran Cobre, a spiced rum inspired by Guatemalan ponche, a traditional festive fruit punch. Pair your drink with bar snacks like chorizo and cheese croquettes or a platter of jamón serrano and cheese, and finish with a creamy crème brûlée infused with Ron Añejo Botran Solera.

La Casa del Tamal has long been a cornerstone for tamale lovers in Guatemala City. In season, their plain corn tamales blanco, also known as tamales de viaje, perfectly complement traditional dishes like revolcado (pork head stew), pepian (pumpkin seed stew), or various pickled delicacies. Their paches, or potato tamales, are filled with either pork or chicken, while the tamales rojos de arroz feature pork or chicken drenched in a rich chile guaque sauce. For locals, this spot is the go-to for special tamales during holidays.

At this cherished Zona 10 restaurant, it’s like a tamale festival every day, with a rotating selection of half a dozen varieties that change with the seasons. Among the two perennial favorites, wrapped in hojas de maxan (rattlesnake plant leaves), are tamales colorados, featuring pork in a vibrant red stew made with chile guaque and achiote; and tamales negros, filled with pork in a fragrant black stew of dark chile pasa, spices, and chocolate. The menu also boasts chuchitos (chicken tamales wrapped in corn husks), tamalitos de cambray (sweet red rice flour tamales), and tamalitos de chipilín (tiny tamales stuffed with leafy greens).

At Parque la Merced in Antigua, Donde Mimi Antojitos stands out among the many food vendors. A long table brimming with bowls, plates, and baking sheets showcases an assortment of Guatemalan treats. Favorites include panes con chile, which feature chile relleno in a split roll with a smear of mayo, a crisp leaf of lettuce, and pickled cabbage salad. Another popular choice is dobladas, corn tortillas filled with a savory mix of chopped beef and vegetables, topped with tomato sauce, crumbled cheese, and a slice of onion. Don’t miss the atol blanco, a smooth Indigenous Maya masa porridge enriched with bean puree, ground pumpkin seeds, and chile Cobanero.

Upon entering the narrow doorway of a Colonial building, diners are welcomed into a rustic interior and a delightful patio where La Cuevita de los Urquizú offers a vibrant selection of traditional recados (stews) served in clay pots. Choosing just one dish from the rich offerings is a challenge, but top contenders include frijol blanco con espinazo, which pairs white beans with pork spine in a savory tomato and chile guaque stew; pulique de costilla, a beef rib stew thickened with masa and colored deep red with achiote; and pepian, a pumpkin seed stew featuring chicken. The plato formal includes a recado, tortillas, and a choice of two sides from a buffet of 30 options, featuring salads, beans, rice, and vegetables.

La Fonda is a cherished cultural landmark in Antigua, known for its charming rustic atmosphere, traditional Guatemalan soups, and churrasco, which features grilled meats served with sides like guacamol, refried black beans, fried plantains, fresh cheese, rice, and chirmol (a tomato-based salsa). Signature dishes include chicken soup and aromatic rice infused with cilantro, ground chile Cobanero, oregano, and chopped onions. Don't miss the kaq’ik, a ceremonial turkey dish served in a herbed vegetable stew, hailing from Cobán.

In 1993, Don Víctor Hugo Bolaños de León started offering Guatemalan-style ceviches from a red pickup truck parked by Monumento Landivar in Antigua. Made fresh to order, the ceviches feature shrimp, sea snail, and blood clam (concha), all marinated in lime juice, canned tomato juice, mint, cilantro, chopped onions, tomatoes, and Worcestershire sauce. This spot is also famous for the perfect picosito, a legendary Guatemalan beer cocktail that combines Gallo beer with Worcestershire, fresh lime juice, salt, and picante (a mild chile powder), topped with chile-dusted cooked shrimp. It’s a refreshing umami experience that truly lives up to its reputation.