Galapagos Culinary Adventure
Ecuador, 8 Days From $3,995 per person Themes
Eco Wildlife & Nature
- Only sustainable slow food experience in the Galapagos Islands.
- Discover local free range and organic products unique to the Galapagos and Ecuador.
- Learn about evolutionary natural history and meet wildlife in three southern islands.
- Go deep seas fishing with the locals to prepare sushi and sashimi.
- Sea kayak and snorkel with sea lions and marine iguanas.
- Mountain bike our exclusive, eco-friendly route through ever-changing terrain.
- Walk amongst giant Galapagos tortoises in their natural habitat
- Participate in the cooking process, or relax and enjoy the final product.
- Savor southern style wild pig with a touch of native spices.
- Sustain the local communities with what they do best: farm, fish and hunt.
- Enjoy first class accommodations.
A first and unique Galapagos wildlife experience designed for active food enthusiasts. While discovering the wildlife and natural history of the Galapagos Islands in a fun and dynamic way, your chef, host, and naturalist guide will share his insight while creating gourmet dishes with local and organic products.
Discover the fauna and flora of Santa Cruz and nearby Islands, snorkel with marine iguanas and darting sea lions. Kayak lava channels, bike and hike amazing landscapes, prepare fresh sushi and sashimi as you fish with the locals. Enjoy wild pig in a southern style BBQ, grilled snapper on a tropical beach, organic beef, Galapagos coffee and Ecuadorian chocolate in a highland farm. Stay at a lodge where giant tortoises roam freely, and search for edible plants in a primary forest walk.
This trip provides an invaluable opportunity to learn, stimulate your senses and savor the finest products of one of the best preserved Islands on earth.
Flexible date(s). Please Contact Us.
Why Authentic Ecotourism?
Besides the unique wildlife and the pristine, untouched landscape, Galapagos is a place where you can still find food in its purest form. Fish is line caught and sold the same day, cattle is grass-fed and free-range, feral pigs are hunted for their exquisite taste, while you can find as well a wide range of fresh and organic produce, from tropical fruit, fresh herbs to temperate veggies. There are even edible native plants and herbs. All these things are the essential ingredients of unforgettable meals.
Ingredients whenever possible are locally sourced from the islands and chosen to benefit local businesses, fishermen, legal hunters and farmers in addition to the residents themselves.
Day 1: Explore the Santa Cruz Highlands (L,D)
Upon arrival at Baltra Airport, we meet our guide and chef who will stay with youfor the week. Private transportation will take us to our first stop in the hills of Santa Cruz, a primary forest on the lower slopes of the island, in the middle of the giant tortoise territory. El Manzanillo, a small open air restaurant, named after the native trees abundant in this unique dry forest, sits beautifully in some grassland, providing sweeping views. Here we have lunch, sampling among other delicacies free range chicken from Santa Cruz.
After lunch, the guide will give you an introduction briefing about this weeks´ program. Shortly after that, we explore the terrain looking for our first giant tortoise encounters in the forest. We continue to Puerto Ayora to check into an inn, where we will stay
the first part of this week. The hotel is separated from the small town of Puerto Ayora by a natural cliff and only accessed by water taxis. Once settled in your rooms, there is time to relax until we raise a glass together celebrating the start of this foodie adventure. A three-course dinner will be served and our guide will explain the program for the next
Day 2: Kayak Lava Channels (B,L,D)
After breakfast, we start from the hotel, taking kayaks to explore Shark Bay, where we land in a small cove to hike a short trail along the Salinas of Punta Estrada, where salt winning is still taking place. The trail leads to a cliff hiding a pristine body of water trapped in big lava fissures, where we can take a swim. We walk back to the hotel, where a lunch with several Ecuadorian dishes awaits us.
In the afternoon, we visit the Tortoise Rearing Center across the bay. Here we learn about the science of breeding endemic reptiles. One of the major impacts on the tortoise populations is the introduction by humans of non-native mammal vertebrates, like pigs and goats. Feral Pigs are still preying on young tortoises, while goats are competitive herbivores. Therefore, to save the tortoise populations, the National Park has several programs to remove goats and pigs from the islands. While eradicated on most islands, there are still small populations of feral pigs and goats on Santa Cruz. Tonight, we prepare on a charcoal grill an Indonesian style satay of young feral goat, accompanied by Gado Gado salad and Longton rice, folded in banana leaves.
Day 3: Deep Ocean Fishing with Local Fisherman (B,L,D)
Today we will go out on the ocean and catch our own fish. On a comfortable, spacious day-tour yacht we set out to catch yellow fin tuna or wahoo. By supporting fishing combined with tourism, the National Park hopes to encourage local fisherman to treat the marine reserve more like a stewardship. Furthermore the fishing industry in Galapagos is strictly regulated. Quota and fishing methods are advised by marine biologists, and then usually become mandatory in the marine reserve. The focus will be on yellow fin tuna and wahoo, both on the National Park Green List.
A naturalist guide will be on board to help spot wildlife and explain more about the merits of fishing in Galapagos. After sufficient catch to provide our lunch and dinner we will anchor in a calm bay to enjoy freshly cut sashimi, fruit salad and ceviche, made with locally grown citrus. We can swim or snorkel in the bay before we return to our accommodation in Punta Estrada. Later in the afternoon, we will prepare our dinner for the evening, being sushi, vegetable tempura, miso soup and green tea sorbet.
Day 4: Visit Santa Fe Island (B,L,D)
After breakfast we board a comfortable boat to visit Santa Fe, an uninhabited island where a calm confined bay provides excellent snorkeling. A sea lion colony will give you plenty of action while snorkeling. We also explore the island walking through a unique cactus forest that leads us to find land iguanas, endemic to Santa Fe only. Once back, we have the afternoon free to enjoy our last day in the bay.
Dinner for the evening is themed around the excellent organic beef raised in Santa Cruz. We will prepare a marinated beef carpaccio, a fresh herb salad and a roast of short rib with béarnaise sauce. The dessert is themed around chocolate to complete this classic French dinner.
Day 5: Discover Lava Java Organic Coffee Farm (B,L,D)
We check out and send our luggage ahead to the highlands. We will stay the rest of the week at a family run Coffee Farm where giant tortoises roam freely. Our first stop is Lava Java, an organic farm run by Scott Henderson and his wife Maria Helena, whom both work in conservation.
They bought this farm ten years ago and restored it into a sustainable, organic permaculture. Their shadow grown coffee is famed over the borders and sold in several countries. We learn about growing coffee and organic farming, why many farms in Galapagos need restoration, and finish up on a beautiful platform overlooking the slopes of Santa Cruz, while enjoying freshly brewed coffee and fruit from the farm. In this comfortable setting, we will also learn about chocolate and the cocoa bean. Ecuador produces some of the world's finest cocoa.
We will taste a wide assortment of chocolate, and see how it is made from raw ingredients. We continue on mountain bikes for a ride of 10 Km, mostly downhill, to a pristine beach, El Garrapatero, where we can swim and enjoy the bay. Later on the beach, we prepare grilled snapper, vegetable brochettes and a quinoa salad. We return by coach to the lodge.
Day 6: Visit North Seymour Island (B,L,D)
Ater breakfast, we get ready to see colonies of Blue Footed Boobies, Magnificent and Great Frigate Birds, Swallow Tailed Gulls and Land Iguanas in North Seymour, one of the most popular visitor sites in the Galapagos, due to its abundance of wildlife and great scenery.
On return our boat will stop at Bachas Beach,where we can swim and snorkel. Once back at the lodge it´s time to gather around the wood oven. Tonight we make, next to a big caprese salad, our own pizzas, focaccias and calzones, while watching the sunset over the hills of Santa Cruz.
Day 7: Local Market & Feral Roast (B,L,D)
We get up early for coffee and fresh fruit. We head out to Puerto Ayora, to visit the farmers market, this bustling place is a sensation for the eyes, the ears and the nose. Both food lovers and photographers will be delighted by all the colors and scenes. Your guide will explain all the exotics and customs, while we can sample and compare local and imported veggies, fruits and herbs. Several stands offer street food and your guide will help you pick a breakfast. A freshly cut coconut will quench the thirst. With our freshly purchased greens we take a coach back to the lodge where there will be a salad, a gazpacho and sandwiches to make a light lunch.
Back at the lodge, the smell of southern BBQ will keep us on our toes, since the roasting of a feral pig starts early in the morning. We will spend the entire rest of the day and evening on the wonderful property of the lodge, until we all unite to enjoy this pure roast, sitting around a fire while sampling a full range of South American wines. Hands on cooking classes are given on green papaya salad, several sauces and cutting of roast pork.
Tonight is our Grand Finale, and we can look back at a week full of wildlife encounters, adventures, new friends, knowledge and recipes. Galapagos will stay with you forever.
Day 8: Transfer Out to Baltra (B)
After breakfast, a coach will bring you to the airport and your guide will accompany you and help with checking in.
Flights to and from Galapagos, entrance fee to Galapagos National Park ($100 USD per person), Galapagos transit card ($10 USD per person), tips, hotel and restaurant beverages.
Accommodations in distinctive hotels in Galapagos, all meals as listed (B=breakfast, L=lunch, D=dinner), top quality adventure and safety equipment, bilingual Galapagos naturalist guide, bilingual adventure guide.
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Other Necessary Information
Although the menu and the food preparation play a very important role in this adventure, we understand that our guests are coming for a leisurely week, and the outdoor activities play as an important role as the food. Therefore, all the food described will be prepared by professional chefs, and your help is not mandatory. We do encourage you to join us, or just peek in the kitchen. We hope to inspire you with our recipes, approach and philosophy, so any participation in the preparations of the food is voluntary. Obviously we will share all the recipes with you, so you can recall memories of your week in Galapagos with friends.
Vegetarian menus are available, but must be pre-arranged. This is a private itinerary, so if you have any special requirements, the menu and even the itinerary can be adjusted to your preferences.