Food & Beverage

AUTHOR Melissa Sotomayor

We continue to reinforce our methods of identifying and managing food safety related risk, including Hazard Analysis Critical Control Points (HACCP), as well as the cleanliness and disinfection of our dining areas, bars and kitchens. We have eliminated our buffet service and replaced it with a menu a la carte, adjusted the dining areas to allow social distancing among groups, and placed screen protectors in the bars and buffet table.

To reduce capacity in the dining room during meals:
On board Origin and Theory, the sundeck will be open for meals.
On board Letty, room service will be offered during dinner.
On board Galapagos Sky, a table for 4 people will be enabled on the Dolphin deck.

We have emphasized the cleaning and disinfection of kitchens and bars, with strict food safety standards. We follow a disinfection process in all the tableware, glassware and cutlery, as well as the utensils used by our concierges and waiters during the service. Service personnel will adhere to strict security procedures while serving all food and drinks.
In order to avoid direct contact with paper, we have removed physical menus and created digital ones that will work through QR codes.

The kitchen will be disinfected with ozone 3 times per week and only authorized crew members will be allowed to enter the kitchen during
their working hours.