Breakfast
Fresh tropical fruit cut that morning, eggs however you take them, and strong Panamanian coffee, served whenever you wake up.
Dining
The meals are gourmet, the drinks are refreshing, and everything is curated with your tastes in mind, so you will never agonize over a menu.
The kitchen has a story.
Our chef came to us from the Ushuaia Group's kitchens, cooking his way through Ibiza, Bali, and Thailand before landing in Bocas. He bakes fresh bread daily from a sourdough starter he has kept alive for years, and he builds each week's menu around what your group loves and what the boats bring in. Presentation matters to him. He will tell you we eat with our eyes first, and the fruit platters at breakfast prove he means it.
Your hosts live on the island, and hospitality is their life's work. By the second morning, they know how you take your coffee.
Our chef runs the kitchen, and our staff becomes intimately familiar with your group's preferences before you land, stocking the kitchen in anticipation of exactly what you like. By the time you sit down, the kitchen already knows the picky eight-year-old, the gluten-free aunt, and the uncle who only wants fish.
There is no forced panic over a menu at every meal. You tell us what you like, and we build around it. You sit down, the food appears, and the work happens without you lifting a finger.
A sneak preview of how we keep you fed and happy.
Lunch
Lunch runs lighter, often seafood from a boat that came in that morning, with salads from the garden. We serve it wherever you would like to be, on the porch, by the pool, or at the table.
Dinner
Dinner is our chef's call, informed by what your group eats and what the boats brought in. Expect three or four courses on a Tuesday, or six if you are celebrating, served on the deck under the lights at whatever time you would like to sit down.
In Between
The kitchen never really closes. The fridges are stocked. The kids know where they are.
Nearly everything that hits the table comes from the garden, the boats, or a nearby farm, with the rum and the coffee among the few things that travel further. The fish comes in on boats from Bocas Town. Fruit and herbs come straight from the garden on the property. Produce comes from farms on the surrounding islands. The bread is made here.
From the garden come basil, cilantro, mint, ginger, and lime, with coconut, breadfruit, mango, and banana growing across the property. The bread is baked here, the fish comes in on boats from Bocas Town, and the produce comes from farms on the surrounding islands.
Gluten-free, dairy-free, vegan, vegetarian, halal, kosher, kid-friendly, allergy-driven: all of it gets sorted on the onboarding call before you arrive. If you want to spend a morning in the kitchen, our chef will let you in and show you a Caribbean coconut rice and the way to cook a whole fresh fish.
If you would rather handle some or all of your own meals, that works too. The kitchens in both houses are full, and we will stock them with the groceries you want. Decide at the start. The rest is yours.
Meanwhile, at the bar.
Our bar builds bespoke cocktails around what is on the island that day: lime, ginger, mint and basil from the garden, tropical fruit. Tell our bartender what you like and they will invent something for you. The rum is Caribbean. Cold beer, juice, and water are always in the fridge.
Panama is not wine country, so we lean local. If you want something specific, tell us in the onboarding call and it will 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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