Spa
If you prefer that the chef whip
up one of his Caribbean creations
instead, Las Ventanas restaurant,
n t to th o y off r an nti in
menu, including vegetarian and
gluten-free options – I was in luck!
Their savory dishes contain local
ingredients sourced from their
organic mini-farm. Plantain chips
were served as an appetizer,
o o
y a a or
i h o ri
and beans, baked plantains, a criolla
salad (hearts of palm, purple
cabbage and tomatoes), and picadillo
chayote (sautéed chopped squash,
carrots, beans, corn and red pepper).
Although still on a mission to
n a ho
r on y an
oth
I managed to take some time
to visit the hotel’s “wellness
sanctuary” for a memorable
massage before departing.
On the way to the next destination,
our guide stopped at a local touristy
spot, Resta W&