A gastronomic immersion

Just like our design philosophy, our cuisine is conceived to bring you closer to our unique region on Ecuador’s Pacific Coast, where the ocean meets dry and cloud forest, where we have access to the freshest produce from local farms — as well as ingredients from further up in the Andes.

Manabí Province is justly feted for its gastronomic wonders, with a vast and delightful cornucopia of fruit, vegetables, fish and seafood — all available year-round thanks to our location on the Equator. The province is particularly famous for its fish, crab, green plantains, ripe plantains, manioc, peanuts, lemons and coconuts.

Our passionate chefs relish the challenge of transforming this incredible variety of ingredients into surprising and imaginative dishes for your delight: fresh, local and profoundly rooted in place.

Tanusas Restaurant

The restaurant in our main house serves breakfast, lunch and dinner with ocean views and breezes, while our thatched hut on the beach is the perfect place to enjoy a midday, Manabí Province-style ceviche, washed down with amazing cocktails and mocktails.

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Ceviche-Making Classes

Learn why Manabí Province’s ceviche is renowned throughout the country as its finest; chop onions and ingredients; enjoy a freshly-squeezed lemonade; try different sauces and spices… and meet the people and learn the stories behind the dishes.

US$75 per person, 3 different types of ceviche.

Bocavaldivia Restaurant

Our sister restaurant, Bocavaldivia, is the brainchild of one of Ecuador’s most renowned chefs, Rodrigo Pacheco — a United Nations Food & Agriculture Organization Goodwill Ambassador. Trained in France, Rodrigo has dedicated the last years to employing culinary art as a tool for environmental education in the local community, while creatively connecting guests with nature and local culture with a 360-degree philosophy. Beyond farm to table cuisine, at Bocavaldivia, the table is in the farm!

Bocavaldivia’s inspiration stems from the natural and cultural treasures of the pre-Hispanic peoples present in the territory for 12,000 years and their cosmovision. We celebrate all of our nearby ecosystems, building a cuisine that is resilient, adaptable and regenerative, valuing the endemic products of each, employing both ancestral and avant-garde culinary techniques.

Bocavaldivia offers several options for guests to learn, relish and relax amidst its “edible forests” located a short walk or drive from Tanusas hotel.

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Day Immersion

Spend the day with the Bocavaldivia team of fishermen, artisans and foragers, on an adventure from the sea to the cloud forest, before a seven-course tasting menu and wine pairing!

We begin on the beach, joining the team for some artisanal fishing, using small nets to catch fish on the shore. We’ll get wet, haul the nets through the surf, release smaller fish and take our catch with us for cooking later.

We then head up through small holdings and villages to explore the completely different world of the cloud forest, with its exuberant vegetation and rich produce.

Finally, we’ll reach the converted farmhouse where, amid a partially open-kitchen, we’ll delight in a seven-course tasting menu that relates directly to our earlier experiences and celebrates the region’s rich cultural heritage — while understanding our cuisine’s significant and deep relationship with the local ecosystem, people and economy.

US$275 per person

Tasting Menu

Bocavaldivia serves a seven-course, lunchtime tasting menu and wine pairing in its farm, in the open-air, beneath the shade a giant samán tree.

US$175 per person

COOKING CLASSES

- Ceviche Class

Learn artisanal ceviche preparations from the Bocavaldivia team. Journey through regional flavors and cultural techniques to prepare one of Latin America’s most storied dishes.

US$75 per person, 3 courses

- Cook with Chef Rodrigo

Learn to cook with Chef Rodrigo Pacheco in an intimate setting. You’ll take part in the process of creating inspiring and meaningful dishes from start to finish. Ask questions, take notes, and enjoy the rare moment to learn to cook from one of the world’s finest chefs.

US$275 per person, 4 courses (reservations essential).

University

Make a pilgrimage to study and learn with Chef Rodrigo Pacheco and the indigenous people of the region to learn about biodiversity, ecosystems, and why food can be the central ingredient to saving the planet. Spend 5 days following a structured curriculum crafted around the nuances of Ecuador’s climate, terrain, and sea.