We love food at the Cayuga Collection. And we understand how important a great culinary experience is to the guests at our hotels, resorts and lodges in Costa Rica, Nicaragua and Panama. We only employ local chefs, use the freshest ingredients provided by suppliers within a range of about 150 miles and focus on local recipes and dishes.
We also care a great deal about sustainability. We don’t import ingredients. Sorry, no Norwegian Salmon or Atlantic Scallops on our menus. We have significantly reduced the amount of beef that we serve in our restaurants in the past months and we really make a big effort to serve sustainably caught seafood.
We are part of a program called Dock to Dish that connects our chefs with the local fishermen. In this way, we ensure that we always serve the freshest seafood. We cannot guarantee that every species is always available. The Ocean is not a WholeFoods Market. So you will see a lot of “catch of the day” labeling on our menus.
Watch this short video to understand how this works. If you need more information, leave a comment below and we will be in touch with you.