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I was not sure what to expect what kind of food we would be served on our Galapagos tour, given the isolation of the archipelago and the logistical challenges of importing ingredients from mainland Ecuador or elsewhere. I was very pleasantly surprised. The food was delectable mix of international dishes with fresh fruit, fish, poultry and vegetables. Here’s just a sampling of the mouthwatering dishes we tried on our tour.

The view

The main lodge in Puerto Ayora overlooks the bay through sliding picture-frame doors. Outside, sunbathing marine iguanas and lazy sea lions make their home on the sunny deck aside gawking tourists. Inside, visitors relax on the beautiful wooden tables and festive cushions sipping fresh mango juice.

Red Mangrove Aventura Restaurant & Sushi Bar

Red Mangrove Aventura Restaurant & Sushi Bar

The buffet

Many nights dinner, breakfast, and sometimes lunch was served buffet-style. The dinner buffet changed daily. One night we had Mexican with fajitas, enchiladas and taquitos. Another night (my favorite) we had sushi and ceviche. Another night we had a large selection of grilled meat. They always had a salad bar for the diet-conscious, although the dessert selection of tiny mora cheesecakes, brownies, and mousse made it very impossible to stick to any diet.

Breakfast was a feast. We had fresh coffee, papaya juice, and mounds of yoghurt, granola, omelettes, beautiful tropical fruit, bacon and pancakes.

 

Japanese themed dinner buffet at Red Mangrove with fresh fruit, sushi, and ceviche

Japanese themed dinner buffet at Red Mangrove with fresh fruit, sushi, and ceviche

Grilled sausages, chicken, ham, and tuna in the lunch buffet at Red Mangrove Aventura Lodge

Grilled sausages, chicken, ham, and tuna in the lunch buffet at Red Mangrove Aventura Lodge

 

Set Menus

Other times, depending on the number of guests staying at the lodge, and most commonly for lunch, our meals were served as a set menu. The set menu came two choices for 3 courses (appetizer, main and dessert). My favorite was a hearts-of-palm cocktail for a starter, served in a cocktail glass on a bed of fried plaintains. For a main, I had a healthy choice of fish and vegetables baked in foil, with rice on the side. Dessert? A chocolate crepe. And all meals had gorgeous fresh juice – mora (blackberry), mango, papaya, or tree tomato (a sweet tomato I’ve only tasted in Ecuador).

Hearts of palm cocktail on a bed of plaintain chips

Hearts of palm cocktail on a bed of plaintain chips

 

 

 

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