Our goal is to serve as many of our own harvested products as local as we can be, under the direction of Chef Jose Duarte and the active participation of local talented cooks, the main idea is to showcase local gastronomy and ingredients promoting local culture and enhancing gastronomic awareness to our visitors, nutrition and sustainability is one of the strong motivators to produce meals that are 100% local, we don’t use any processed foods, refined sugar, sodas, etc. We grow our own grain to make bread, pasta, etc. We also don’t allow guests to bring food to the lodge unless there is dietary restrictions. We offer 3 meals a day. We also offer cooking classes, and educational seminars presented by guest Chefs.