Three meals a day from a chef who cooks for your group, a bar built around fresh fruit harvested on the island, and no menu to agonize over.
Our chef, Ruben, came to us from Ibiza's world-famous Ushuaïa Group kitchens, cooking his way through Bali and Thailand before finding us in Bocas. He bakes bread every morning from a sourdough starter he's kept alive for years, asks what your group loves and what it won't touch before you arrive, and crafts the menu accordingly. You sit down, beautiful food appears, and best of all, nobody in your group will section a mango or wash a dish all week.
Served whenever you wake up: sourdough toast from that morning's bake with butter and house jam; pineapple, papaya, mango, and passion fruit; eggs any style, or a Panamanian breakfast of hojaldras, eggs, and sweet plantain; coconut granola with yogurt, or overnight oats; and Boquete coffee with fresh juice.
Served on the porch or by the pool: snapper ceviche with lime and coconut, patacones, grilled catch-of-the-day tacos or a poke bowl, and a garden salad with the soup of the day.
Three or four courses most nights, and a six-course tasting menu for birthdays, anniversaries, and your last night. Katrin's fresh cheese with garden tomatoes to start; whole grilled snapper or Caribbean lobster with coconut rice and greens, or steak with chimichurri; and a Bocas cacao chocolate tart or coconut flan to finish.
Everything that hits the table comes from local farms, our own personal garden, or the fishermen dropping off their daily catch. Ruben's freshly baked bread often complements the meals at just the right time.
Gluten-free, dairy-free, vegan, vegetarian, kid-friendly, allergy-driven, halal- and kosher-style: we sort it all on the discovery call before you arrive. If you love the idea of learning in the kitchen, Ruben will happily put you to work as his sous chef, and you'll pick up some amazing tricks along the way. For retreats, meal times move around your sessions, and cleanse-style menus are planned with you before you land.
If you'd rather handle some or all of your own meals, that works too. Both kitchens are fully equipped and we can stock them with the groceries you want.
The bar builds cocktails around what's on the island that day, and our bartender will invent something for you if you say what you like. The rum is Caribbean, and cold beer, juice, and water are always in the fridge. Panama isn't wine country, so if you want something specific poured, tell us on the discovery call, and it'll be waiting at the dock.
Tell us when you're coming and who you're bringing. We'll take it from there.
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