Rolling waves gently lapping against the side of your luxury yacht, exotic birdlife flying overhead, and spectacular views stretching into the horizon… can you imagine a more perfect backdrop for lunch? Nor can we! If you love eating fresh, organic, locally-sourced cuisine and thrive on sampling new foods from far away lands, then our Culinary Cruise in October is for you.
Chef Wilson Alpala
A resident chef at Ecuador’s top-rated Relais & Chateaux restaurant, Zazu, Chef Alpala will be joining us aboard Origin the week of October 27-03 November 2019 on itinerary A. You can read more about our Culinary departure with Alpala in our blog from earlier this year; in the meantime continue reading to understand the value Ecoventura places on not only spoiling our guests with exquisite fare but also ensuring sustainable and responsible from farm / fishing hook to fork!
Ecoventura’s cuisine will without doubt redefine your expeditions of dining at sea, and we take great pleasure in introducing you to the flavours of Latin America. With a focus on sustainable, organic ingredients sourced from local island farmers, the dishes served on board our luxury yachts reflect exactly what’s freshly harvested from the islands. Whether it’s Langostino poached in citrus butter or grilled Grouper accompanied by a plantain puree, your taste buds will experience the distinct flavours of the ocean. Exploring the Galapagos Islands is hungry work – and on top of three delicious meals a day, the chefs delight in preparing delectable snacks which are served after offshore excursions – topping up those energy reserves is paramount!
On a more serious note, Oceans play a major role not just in Ecoventura’s life but also in each and every one of yours, and to help remind us of this, World Oceans Day is held on June 8th each year. A global celebration of our oceans; its purpose is to highlight their importance and inspire us to think about what we can do to protect them. In honour of #WorldOceansDay over 200 Relais & Chateaux chefs around the world celebrated marine biodiversity following the theme #fishunknown. On board Origin & Theory, our chefs prepared sustainably sourced Galapagos yellow-fin tuna with teriyaki sauce, tacu tacu and sauteéd vegetables. Please click on the video link below to hear more on this theme from our chef Estuardo Viela.
We hope we’ve whetted your appetite and look forward to welcoming you onboard the Origin & Theory by Ecoventura, so please contact us to book your unforgettable gourmet cruise.