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Seafood Dinner at Hotels in Galapagos National Park

Galapagos For Foodies, 8 Days

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Once in a Lifetime Culinary Experience

We´ve crafted our exclusive Quito and Northern Andes Signature Journey with a high level of personalized options, ranging from close and authentic encounters with local artisans, artists, chefs; to luxury accommodations, superior customer service and private guides. Our culinary experiences flow between gourmet and organic, to street and market food.

Itinerary

DAY 1 SUNDAY: EXPLORE THE SANTA CRUZ HIGHLANDS

Upon arrival at Baltra Airport, we meet our guide and chef who will stay with us for 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. A small open-air restaurant sits beautifully in the middle of the grassland providing sweeping views. We have lunch and sample, among other delicacies, free-range chicken from Santa Cruz. After lunch, our guide briefs us about the weeks' program. Shortly after that we
explore the terrain looking for our first giant tortoise encounters in the forest.
We continue to Puerto Ayora and check into the Angermeyer Waterfront Inn, our home for the first part of this week. Our Opuntia hotel is set apart from the small town of Puerto Ayora by a natural cliff and only reached by water taxi. Once settled in our rooms we relax until its time to raise a glass together to
celebrate the start of our foodie adventure. A three-course dinner awaits us and our guide explains the next day agenda. (-/L/D)

DAY 2 MONDAY: TORTUGA BAY & TORTOISE REARING CENTER
After breakfast, we take a short hike through a unique dry forest habitat to Tortuga Bay, a picturesque beach and preferred nesting site for black sea turtles due to its tranquil turquoise waters and soft white sand. The walk is short but aesthetic; the dry forest is full of iguanas, finches, mockingbirds, and endemic cacti. The beach itself is a gorgeous place for us to relax and enjoy the serenity of the islands.
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 a charcoal grilled Indonesian satay of young feral goat, accompanied by Gado Gado salad and Longton rice folded in banana leaves. (B/L/D)
DAY 3 TUESDAY: DEEP OCEAN FISHING WITH LOCAL FISHERMAN

Today we go deep sea fishing. On a comfortable, spacious day-tour yacht we set out to catch yellowfin, 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 yellowfin 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 we catch enough to provide us with lunch and dinner, we anchor in a calm bay to enjoy freshly cut sashimi, fruit salad and ceviche made with locally grown citrus. We swim or snorkel in the bay before we return to our accommodation in Punta Estrada.
Later in the afternoon, we prepare our dinner for the evening: sushi, vegetable tempura, miso soup, and green tea sorbet. (B/L/D).

DAY 4 WEDNESDAY: VISIT SANTA FE ISLAND
After breakfast, we board a comfortable vessel and 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 explore the island walking through a unique cactus forest that leads us to find land iguanas endemic to Santa Fe. We return to the mainland and 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 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. (B/L/D)
DAY 5 THURSDAY: DISCOVER LAVA JAVA ORGANIC COFFEE FARM

We check out and send our luggage ahead to the highlands. We stay the rest of the week at a family run coffee farm where giant tortoises roam freely. Our first stop is an organic farm dedicating their efforts to conservation. This farm is an example of 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,
and why many farms in Galapagos need restoration. We 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 also learn about chocolate. Ecuador produces some of the world’s finest cocoa. We taste a wide assortment of chocolate and learn of its production from raw ingredients.
We continue to a pristine beach called El Garrapatero, where we swim and enjoy the bay. On the beach, we prepare grilled snapper, vegetable brochettes, and a quinoa salad. We return by coach to our lodge. (B/L/D)

DAY 6 FRIDAY: VISIT NORTH SEYMOUR ISLAND

After breakfast, we get ready to spot 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.
During our boat return, we stop at Bachas Beach where we swim and snorkel.
Once back at the lodge it's time to gather around the wood oven. Tonight we cook a big Caprese salad, our own pizzas, focaccias, and calzones while watching the sunset over the hills of Santa Cruz. 
Back at the lodge, the smell of southern BBQ will keep us on our toes as the roasting of a feral pig starts early in the morning. We 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. (B/L/D)

DAY 7 SATURDAY: LOCAL MARKET & FERAL ROAST

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 feast to the sight, sounds, and smell. Both food lovers and photographers are delighted by all the colors and scenes. We 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 anyone´s thirst. With our freshly purchased greens, we head back to our lodge for a light lunch of salad, gazpacho, and sandwiches.

DAY 8 SUNDAY: TRANSFER OUT TO BALTRA

After breakfast, a coach transfers us to the airport. Your guide will accompany you and help you check in. (B/-/-)

Quick Facts

Destination
Galapagos Islands: Santa Cruz, Santa Fe, and North Seymour

Dates & Prices
8 Days from$4668

Category
Premium

Expedition Type
Foodie

 

Expedition Level
Easy hikes, snorkeling, and fishing

Accommodations

Select Hotels: Angermeyer

Flights
Arrive to San Cristobal (SCY) Depart from Baltra (GPS) Book: Avianca, LATAM or TAME from Quito or Guayaquil We can arrange your flights from $565 – or do your own

Typical Lunch at Hotels in Galapagos Ecuador

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