Finch Bay Hotel Restaurant
Culinary
Cravings
160 @ F inch Bay Eco Hotel
Puerto Ayora,
Galapagos Islands, Ecuador
Isolated in the middle of the Pacific Ocean,
visitors to the Galapagos Islands are not only
treated to incredible wildlife experiences, they
are treated to extraordinary dining experiences
at Finch Bay Eco Hotel.
How appropriate that this world-recognized
hotel is named for the Darwin finches that gave
the islands its renown as the base for Charles
Darwin’s theories on evolution. Because as you
dine in the open air restaurant by the pool, the
finches flit from bush to flower to the back
of a chair at your table, providing endless
entertainment and bird song.
Vying for your attention with the ocean views
and cheerful birds are the artfully prepared
dishes presented at your table, like char-grilled
kebab of octopus, fish and prawns doused with
garlic and parsley butter sauce. How about
grilled sesame seed-encrusted tuna with citrus
soy sauce and wakame seaweed, or Ecuadorian
jumbo prawns drizzled in Chardonnay sauce
with garlic, dried pepper, concassé tomatoes
and parsley?
Dessert choices are equally difficult —
traditional Ecuadorian pie of figs marinated in
rum, or an ice cream-topped volcano with
melted Ecuadorian chocolate inside.
These are some of the culinary creations from
Cordon Bleu-qualified Gastronomy Director
Byron Rivera and the hotel’s Executive Chef,
Fabricio Hidalgo. Their offerings are often
stacked constructions with color and texture,
THE AFFLUENT TRAVELER | Culinary
Cravings
drizzles and foams, and surprising embellishments. “I cook with passion
and love,” says Rivera. “My gastronomical philosophy focuses on
quality presentation, flavor and freshness.”
Named the World’s Leading Green Hotel in the 2014 World Travel
Awards, certainly Finch Bay’s ingredient sourcing is aligned with the
property’s be-kind-to-the-planet philosophy. Many vegetables and
herbs are picked daily from the chef’s organic garden. As much as
possible is sourced from local, sustainable farms to minimize the
hotel’s carbon footprint and protect the island from invasive species.
The fresh fish and seafood is harvested under strict rules within the
Galapagos Marine Preserve.
The intimate, waterfront Finch Bay Eco Hotel features 27 rooms
and suites, plus daily opportunities to explore what Herman Melville
called “The Enchanted Isles.” Packages include day trips on Santa
Cruz Island led by naturalists to see giant tortoises and other endemic
species, as well as cruises to neighboring islands on the hotel’s private
yacht with snorkeling stops. Scuba diving packages are also offered.
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Go to page 106 to learn more about
Finch Bay Eco Hotel