Ruta Del Sol Vía Puerto Cayo - Manta 12k, Puerto Cayo, EC
+593 98 832 5832
reservas@tanusas.earth
EXPLORE TANUSAS FOR YOURSELF – BOOK YOUR STAY – OR CALL US: +593 99 819 9428
TANUSAS LODGE · PUERTO CAYO · ECUADOR
Where the flavours of Manabí meet the soul of nature.
Where the flavours of Manabí meet the soul of nature. Fresh, local cuisine rooted in place, from our ocean-view restaurant in Puerto Cayo to the edible forests of Bocavaldivia.
Our kitchen draws on the Pacific coast, the dry forest, the cloud forest and the Andes, bringing you closer to the land you are visiting.
Our chefs cook with one aim: food that is fresh, local and profoundly rooted in place. Every menu begins with what the region offers, where the ocean meets the dry and cloud forest.
The cuisine combines ingredients from the Pacific coast, produce from the dry and cloud forests, and treasures from the Andes. Manabí is generous all year round, and its harvest shapes everything we serve.
“Where the flavours of Manabí meet the soul of nature.”
Two places to eat at Tanusas in Puerto Cayo: the main house, with its ocean views, and our thatched hut on the sand.
Main house · Ocean views
Breakfast, lunch and dinner are served in the main house, with ocean views and sea breezes.
Thatched hut on the beach
Our thatched hut on the beach is the perfect place to enjoy a midday, Manabí-style ceviche.
Pair it with one of our cocktails or mocktails and let the afternoon slow down.
Hand fishing, regenerative forest and ancestral techniques, led by Chef Rodrigo Pacheco.
FAO Goodwill Ambassador · trained in France
Bocavaldivia is our sister restaurant, where Chef Rodrigo Pacheco cooks with a regenerative, farm-to-table approach, drawing on pre-Hispanic and ancestral techniques.
The restaurant tends its own edible forests, a short distance from the hotel, so the menu follows the land and the seasons.
From the sea to the cloud forest
Discover the ancient art of hand fishing, reconnecting with the sea before venturing into our regenerative forest to harvest flavours found only in their wild state.
The journey culminates at the farm in an encounter with Chef Rodrigo Pacheco, where ancestral techniques meet sustainable gastronomy in a tribute to the land.
Tasting menu under a giant samán tree
A tasting experience where ancestral techniques meet sustainable gastronomy in a tribute to the land, led by Chef Rodrigo Pacheco.
with Chef Rodrigo Pacheco
The experience begins at the shore with Artisanal Shore Fishing, an ancestral method practised by hand with a net in a selective and respectful way. This tradition preserves knowledge passed down through generations and strengthens the connection with the sea and local culture.
The catch then becomes the starting point for a ceviche masterclass led by Chef Rodrigo Pacheco. Through regional flavours and traditional techniques, you will learn to prepare one of Latin America’s most storied dishes.
Hands-on classes, tastings and workshops that connect you with the culture and flavours of Manabí.
Traditional coastal recipes
Discover the secrets of authentic Ecuadorian ceviche and share a special moment with the culinary team that brings it to life.
Enjoy an exceptional culinary experience by the sea: a tribute to the traditional cuisine of Manabí, inspired by pre-Hispanic cultures.
Mixology by the sea
Step into an experience where creativity and local talent come together in every glass.
Discover the secrets of coastal mixology as you share stories and laughter with the team behind the Tanusas Bar.
Cooking workshop for children
Mixing, shaping, and decorating become a playful way to learn. During this interactive workshop, children will make their own cookies as they explore the dough.
An activity that sparks imagination, coordination, and fine motor skills while children have fun and enjoy the taste of something they made themselves.
Four courses with the chef
Cook alongside Chef Rodrigo Pacheco and learn the regenerative, ancestral approach that shapes Bocavaldivia’s cuisine.
Five days with Chef Rodrigo and indigenous communities, learning how food can protect the planet.
A structured curriculum shaped by the region
Spend five days following a structured curriculum shaped by the climate, terrain and sea of this region, guided by Chef Rodrigo and local indigenous communities.
Discover why food can be the central ingredient in saving the planet.
Ceviches, grilled octopus, seafood rice and plantain, served with the colours of Manabí.
Quick answers about meals, Bocavaldivia experiences, prices and booking.
Breakfast, lunch and dinner are served in the main house with ocean views. The thatched Beach Hut serves midday Manabí-style ceviche, cocktails and mocktails.
Bocavaldivia is the sister restaurant of Tanusas, where Chef Rodrigo Pacheco cooks with a regenerative, farm-to-table approach and pre-Hispanic and ancestral techniques, using its own edible forests a short distance from the hotel.
The Day Tour (6 hours) is USD 295 per person, the Lunch or Dinner (3 hours) is USD 195 per person, and the Ceviche Masterclass & Artisanal Shore Fishing is USD 105 per person. A 25% tax is added.
Minimum group size is 8 guests. Advance booking and payment are required, at least 48 hours ahead. Bookings are non-refundable and cannot be cancelled.
Yes. Baking Memories is a one-hour hands-on workshop where children make and decorate their own cookies. Advance booking is required and the base rate is USD 10 plus tax.
The updated menu is available to download as a PDF from the Tanusas Restaurant & Beach Hut section of this page.
Bocavaldivia experiences require a minimum of 8 guests, advance payment and at least 48 hours’ notice. For classes, tastings and the University programme, our team will confirm availability.
If you would like to dine with us, send us a message and we will get back to you soon.
Prefer a direct line? Call, write on WhatsApp or send us an email.
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