Galapagos Degustation Experience

$3039 per person

8 days / 7 nights

12+ Age

SPECIAL FEATURES:

Tour basis: Private or Shared
Departure day: Every day
Expedition length: 7 days / 6 nights
Location: Santa Cruz Island, Santa Fe Island, North Seymour Island, Galapagos Islands
Altitude: 0-1124m / 0 – 3,688 ft
Included: Guide, driver, accommodation, meals (7 breakfasts, 7 lunches, 7 dinners), transportation during the program.

Ideal for travellers who love to try new foods and local cuisine, families, couples, small groups, chefs looking for new ideas.

Only sustainable slow food experience in the Galapagos Islands.
Learn about evolutionary natural history and meet wildlife in three southern islands.
Go deep sea fishing with the locals to prepare sushi and sashimi.
Walk amongst giant Galapagos tortoises in their natural habitat.
Savor southern style wild pig with a touch of native spices.
Enjoy first class accommodation at selected hotels.
24-hour assistance

Galapagos Islands offer delicious foods with organic ingredients, experience this wonderful mixture of wildlife and flavours

The Galapagos Islands is known for its unique ecosystem, wildlife species and wonderful island formations, however, on populated islands you can find great options for local cuisine. Being on the Pacific ocean, there is a good variety of seafood that is available to create wonderful local dishes, and also, on the land, you find organic goods that have special flavours.

GALAPAGOS DEGUSTATION EXPERIENCE - BRIEF ITINERARY

Please check complete itinerary on top

DAY 1: Arrival to Santa Cruz Island, visit the highlands to spot giant tortoises in their habitat and transfer to the hotel
DAY 2: Tortuga Bay and Tortoise Rearing Centre, dinner: charcoal grilled Indonesian satay (Santa Cruz Island).
DAY 3: Deep ocean fishing with locals, lunch: freshly cut sashimi, fruit salad and ceviche made with locally grown citrus, dinner: sushi, vegetable tempura, miso soup and green tea sorbet (Santa Cruz Island).
DAY 4: Visit Santa Fe Island, dinner: organic beef raised in Santa Cruz
DAY 5: Visit Lava Jave Tunnel and organic coffee farm, degustation of coffee and fine cocoa chocolate, visit Garrapatero beach, dinner at the beach: grilled snapper, vegetable brochettes and a quinoa salad (Santa Cruz Island).
DAY 6: Visit North Seymour Island, Bachas beach (Santa Cruz Island), afternoon at the lodge to sit around the wood oven and enjoy the slow cooking meal.
DAY 7: Visit local market, have a local breakfast and make grocery for lunchtime back at the hotel.
DAY 8: Transfer to Baltra airport to take your flight back to Quito or Guayaquil

GALAPAGOS GASTRONOMIC EXPERIENCE - RATES

Rates are per person

2 guests:   $3,929
3 guests:   $3,515
4 guests:   $3,039
5+ guests: $3,343
Single supplement: $1461
Holiday season (Dec 19-Jan 03): $320 per person

Included:

Accommodation in comfort class hotels,

Meals (7 breakfast, 7 lunches, 7 dinners)
Bilingual Galapagos naturalist guide
All sea and land transportation during the journey
Use of snorkelling equipment (mask, fins, snorkel)
24-hour assistance

Additional:

Galapagos flight ticket
Galapagos entrance fee ($100 per person, subject to change)
Galapagos migration card ($20 per person, subject to change)
Additional tours and transfers
Meals that are not mentioned
Personal expenses
Travel insurance (strongly suggested)
All that is not mentioned
Tips and gratuities

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Departure/Return Location

Quito or Guayaquil | Santa Cruz Island, Galapagos Islands
Dress Code

Comfortable: Good walking shoes, cotton & light pants, shorts, t-shirts, windbraker for the nights, cotton pullover, bathing suit, sandals, sunscreen, sunglasses, hat with a birm, camera with a lot of memory, personal kit, personal medicine, water bottle, small back pack

From our gallery

Detailed Itinerary

DAY 1: ARRIVAL DAY - SANTA CRUZ ISLAND

Upon arrival at Baltra Airport, you meet your guide and chef who stay with you the entire week. Private transportation takes you to the first stop on the hills of Santa Cruz Island, a primary forest on the lower slopes of the island, in the middle of the giant tortoise territory.

A small open-air restaurant sits beautifully in the middle of the grassland providing sweeping views. You enjoy a local lunch and sample, among other delicacies, free-range chicken from Santa Cruz. After your guide gives you a brief about the weeks' program, you continue to explore the area looking for the giant tortoises through the forest.

The next stop is Puerto Ayora town and Angermeyer Waterfront Inn, your home for the first part of this week. This wonderful property is set apart from the small town of Puerto Ayora by a natural cliff and only reached by water taxi. Once settled in your room, you have time to relax until its time to raise a glass together to celebrate the start of this foodie adventure. A three-course dinner awaits and your guide explains the next day agenda.

L, D

DAY 2: VISIT TORTUGA BAY AND TORTOISE REARING CENTRE

After breakfast, you take a short hike through a unique dry forest habitat to arrive at Tortuga Bay, a picturesque beach and preferred nesting site for black sea turtles due to its tranquil turquoise waters and soft white sand. The walk is short but aesthetic; the dry forest is full of iguanas, finches, mockingbirds, and endemic cacti. The beach itself is a gorgeous place to relax and enjoy the serenity of the islands.

In the afternoon you visit the Tortoise Rearing Center across the bay. Here you learn about the science

of breeding endemic reptiles. One of the major impacts on the tortoise populations is the introduction

of non-native mammal vertebrates, like pigs and goats. Feral Pigs are still preying on young tortoises while goats are competitive herbivores. Therefore, to save the tortoise populations, the National Park has several programs to remove goats and pigs from the islands. While eradicated on most islands, there are still small populations of feral pigs and goats on Santa Cruz.

Tonight you enjoy a charcoal grilled Indonesian satay of young feral goat, accompanied by Gado Gado

salad and Longton rice folded in banana leaves.

B, L, D

DAY 3: FISHING DAY WITH THE LOCALS

Today you go deep sea fishing. On a comfortable, spacious day-tour yacht you set out to catch yellowfin

tuna or wahoo. By supporting fishing combined with tourism the National Park hopes to encourage local

fisherman to treat the marine reserve more like stewardship. Furthermore, the fishing industry in Galapagos

is strictly regulated. Quota and fishing methods are advised by marine biologists and then usually become

mandatory in the marine reserve. The focus is on yellowfin and wahoo, both on the National Park

Green List.

A naturalist guide is on board to help spot wildlife and explain more about the merits of fishing in

Galapagos. After the catch is enough for lunch and dinner, the yacht anchor in a calm bay to enjoy

freshly cut sashimi, fruit salad and ceviche made with locally grown citrus. Time for you to swim or snorkel in the bay before returning to your accommodation in Punta Estrada.

Later in the afternoon, you have for dinner: sushi, vegetable tempura, miso soup and

green tea sorbet.

B, L, D

DAY 4: VISIT SANTA FE ISLAND

After breakfast, you board a comfortable vessel to visit Santa Fe Island, an uninhabited island where a calm

confined bay provides excellent snorkelling. A sea lion colony gives you plenty of action while

snorkelling. You explore the island walking through a unique cactus forest that leads you to find endemic land

iguanas, found only on this island.

After these amazing encounters, you return to Santa Cruz Island and have the afternoon free to enjoy the last day here.

Dinner for the evening is themed around the excellent organic beef raised in Santa Cruz. You enjoy of a marinated beef carpaccio, a fresh herb salad and a roast of short rib with béarnaise sauce. The dessert is themed around chocolate to complete this classic French dinner.

B, L, D

DAY 5: VISIT LAVA JAVA TUNNELS & ORGANIC COFFEE

Today is time to check out and send your luggage ahead to the highlands of Santa Cruz Island. The following days you are staying at a family run coffee farm where giant tortoises roam freely. Your first stop is an organic farm dedicating their efforts to conservation. This farm is an example of sustainable, organic permaculture. Their shadow grown coffee is famed over the borders and sold in several countries. You learn about growing coffee and organic farming, and why many farms in Galapagos need restoration. The end of the walk takes you up on a beautiful platform overlooking the slopes of Santa Cruz while enjoying freshly brewed coffee and fruit from the farm. In this comfortable setting, you also learn about chocolate. Ecuador produces some of the world’s finest cocoa and here you can taste a wide assortment of chocolate and learn of its production from raw ingredients.

After this tasty treat, you visit a pristine beach called El Garrapatero, where there is an opportunity to swim and enjoy the bay. On the beach, your chef and guide prepare grilled snapper, vegetable brochettes and a quinoa salad.

You return by coach to the lodge.

B, L, D

DAY 6: VISIT NORTH SEYMOUR ISLAND & BACHAS BEACH

After breakfast, you get ready to spot colonies of blue-footed boobies, magnificent and great frigate birds,

swallow-tailed gulls and land iguanas in North Seymour, one of the most popular visitor sites in the

Galapagos due to its abundance of wildlife and great scenery.

After this wonderful hike through North Seymour Island, your journey continues to Bachas Beach where you have the opportunity to swim and snorkel.

Once back at the lodge it's time to gather around the wood oven. Tonight your chef cooks a big Caprese salad, you can join and prepare your own pizzas, focaccias and calzones while watching the sunset over the hills of Santa Cruz.

Back at the lodge, the smell of southern BBQ will keep you on your toes as the roasting of a feral pig starts early in the morning. You spend the entire rest of the day and evening on the wonderful property of the lodge

until all together enjoy this pure roast, sitting around a fire while sampling a full range of South American

wines. Hands-on cooking classes are given on green papaya salad, several sauces and cutting of roast

pork. Tonight is the Grand Finale, and you can look back at a week full of wildlife encounters, adventures,

new friends, knowledge and recipes. Galapagos will stay with you forever.

B, L, D

DAY 7: MARKET DAY AND FERAL ROAST

Today you have an early wake-up to visit Puerto Ayora farmers market. This bustling place is a feast to the sight, sounds and smell. Both food lovers and photographers are delighted by all the colours and scenes. You can sample and compare local and imported veggies, fruits and herbs.

Several stands offer street food and your guide helps you pick a breakfast. A freshly cut coconut could

quench anyone ́s thirst. With your freshly purchased greens, you return to the lodge for a light lunch of

salad, gazpacho and sandwiches.

B, L, D

DAY 8: DEPARTURE DAY

Today is time to leave this wonderful and delicious place! Your guide takes you to Baltra airport for your flight back to Quito or Guayaquil.

NOTE: Itinerary is subject to change without previous notice, due to weather conditions, National Park regulations or any other matter that would risk guests' safety.

Meals information: B=Breakfast | L=Lunch| D=Dinner

We are located in Ecuador