Dining — A Story on Every Plate

Nourishment for the Journey

Every meal aboard is prepared with the same care as the rest of the expedition: quietly, precisely, and true to where you are. This is not performance dining. It is the food of Ecuador, cooked with skill and served with ease, by a crew that knows what a day in the islands asks of you.

Rooted in four geographies

Ecuador is one of the few places on Earth where the coast, Andes, Amazon and Galápagos sit within a day's reach of each other, and our kitchen draws on all four.

Plantain and the day's catch come from the coast. Potatoes, corn and tree tomatoes come down from the Andes. Yuca comes from the Amazon. And whenever the islands can provide, we start with Galápagos itself: vegetables, fruit and seafood grown and caught on the inhabited islands.

The yacht dining room with horizon views

Luxury, here, is flexibility

It's a way of eating shaped by the same constraints that make this place extraordinary — one of the most protected, most singular ecosystems on earth — and by the coastal, Andean, and Amazonian traditions our chefs grew up on. Formally trained, drawing on ingredients found nowhere else, and always adjusted to what each guest actually wants: luxury, here, is flexibility.

A story on every plate

Nothing arrives without context. Encebollado, the humble fish soup Guayaquil eats for breakfast, appears at our table in a Galápagos version, refined without losing what made it beloved in the first place.

Our cacao tells a deeper story still. Ecuador is where the oldest known evidence of cacao domestication was found, and our chefs follow its path from the Amazon to the coast, ending, one evening of the voyage, in a tasting of Ecuadorian chocolate.

Grown in fire

Our coffee comes from small producers in the islands' volcanic highlands, where cool ocean currents let it ripen slowly at altitudes far lower than coffee usually needs. That is exactly why it tastes like nowhere else.

Dining at the Ocean's Pace

Breakfast follows the pace of your morning landing. Lunch is served in the dining room or al fresco on the sundeck. Dinner is unhurried.

Finished at the table

Our culinary classics are brought to life through live cooking demonstrations on the sundeck, finished to order tableside from our custom-built gueridon carts.

From our cellar

Every menu is paired with selections from our onboard wine collection, curated to match the meal — with premium bottles held in reserve for guests who'd like to take a special one home.

Private moments

Beyond the shared table, our outdoor spaces are set up to host something more private — an intimate dinner for the Owner's Suite, or a celebration for a honeymoon or special occasion, arranged upon request.

For every appetite

Vegetarian options at every meal, and vegan, gluten-free or other dietary needs prepared with advance notice. Just tell us before you sail.

OUR EXECUTIVE CHEF

Meet Francisco

Francisco Vintimilla grew up in Cuenca with the smell of bread baked in a wood-fired oven and the taste of quince paste with fresh cheese, the kind of memory that eventually becomes a career.

He trained in the United States and across Europe before the pull of home brought him back to Ecuador, where he has spent more than fifteen years shaping food and beverage programs for some of the country's most demanding kitchens, including expedition yachts sailing the Galápagos.

As Anakata's Executive Chef, he leads the culinary program with the same instinct that first sent him toward this work: that good food is an act of hospitality, built one guest, one region, one ingredient at a time.

A Culinary Journey

True to the essences and uniqueness of the local gastronomy.

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