FARM-TO-TABLE DINING
CHEF PHILOSOPHY
I believe food should be fresh, nourishing, and for everyone. Each week I plan the menu with our gardener, using whatever the garden gives us so nothing goes to waste. Anything we can't use, we compost—it all goes back into the land that feeds us.
I love experimenting with new ingredients and learning how they're used by the people who grow them. I try them the local way first, then explore how they might fit naturally into French cuisine, Asian cuisine, or other culinary traditions. It's how I discover the most honest and delicious way to bring each ingredient into our menu.
I started working in restaurants at 18, in a French steakhouse in Copenhagen, to support my studies. During those years I also catered Japanese business dinners—long before Japanese cuisine became mainstream. Later, I refined my craft in a French kitchen where I learned that food isn't just nourishment—it's connection.
Every plate we serve here carries a story: cacao harvested by Roque's mother's co-op, fish brought in daily from Dolphin Bay, vegetables picked that very morning. We cook everything to order, honor each ingredient at its peak, and keep waste low through thoughtful planning and composting.
This is food that is simple, intentional, and rooted in this place.
— Yuh
LOCALLY SOURCED ORGANIC INGREDIENTS
Garden-to-Table: Our 5-acre tropical garden provides fresh herbs, vegetables, and fruits that change with the seasons. We grow tomatoes, cucumber, pepper fruits, eggplant, chili, herbs, katuk, pumpkin, zucchini, ginger, turmeric, vanilla, sometimes kale, lime, coconuts, cacao, mangosteen, mango, pineapple, 16 different types of bananas, rambutan, aqua manzana, mandarins, star fruit, papaya, yuca, potatoes, and many others on site. Roque, our head gardener and naturalist, works closely with the kitchen to plan menus centered around what's flourishing in the area.
Bay-to-Plate: We catch our own seafood daily from Dolphin Bay, ensuring the freshest fish and shellfish. Our staff catches lobster, crabs, conch, and octopus when possible. Marcus, our activities manager and experienced deep-sea fisherman, practices sustainable fishing methods that protect the marine ecosystem. As our Grill Pit Master, Marcus brings his expertise to every seafood dish, and his Old Fashioned cocktails are legendary.
Farm Fresh Eggs: We get eggs from a neighbor's farm, ensuring the freshest eggs for our breakfast dishes.
Community Partnerships: We partner directly with Ngäbe-Buglé indigenous communities for cacao, nutmeg, and other specialty ingredients. We procure cacao and nutmeg from Roque's mother's chocolate-nutmeg co-op on the mainland, and we bring our coconuts from our garden to the co-op so they can make coconut oil from our own coconuts for our guests.
Made from Scratch: We believe in holistic nutrition and nutritional wellness. We make as much of the food from scratch as possible—we ferment vegetables, bake our own breads, make homemade yogurt, and make our own pasta. We will never compromise and use canned food or store-bought pre-made mixes. Every dish is prepared fresh with care and attention to detail.
Garden-to-Table: Our 5-acre tropical garden provides fresh herbs, vegetables, and fruits that change with the seasons. We grow tomatoes, cucumber, pepper fruits, eggplant, chili, herbs, katuk, pumpkin, zucchini, ginger, turmeric, vanilla, sometimes kale, lime, coconuts, cacao, mangosteen, mango, pineapple, 16 different types of bananas, rambutan, aqua manzana, mandarins, star fruit, papaya, yuca, potatoes, and many others on site. Roque, our head gardener and naturalist, works closely with the kitchen to plan menus centered around what's flourishing in the area.
Bay-to-Plate: We catch our own seafood daily from Dolphin Bay, ensuring the freshest fish and shellfish. Our staff catches lobster, crabs, conch, and octopus when possible. Marcus, our activities manager and experienced deep-sea fisherman, practices sustainable fishing methods that protect the marine ecosystem. As our Grill Pit Master, Marcus brings his expertise to every seafood dish, and his Old Fashioned cocktails are legendary.
Farm Fresh Eggs: We get eggs from a neighbor's farm, ensuring the freshest eggs for our breakfast dishes.
Community Partnerships: We partner directly with Ngäbe-Buglé indigenous communities for cacao, nutmeg, and other specialty ingredients. We procure cacao and nutmeg from Roque's mother's chocolate-nutmeg co-op on the mainland, and we bring our coconuts from our garden to the co-op so they can make coconut oil from our own coconuts for our guests.
Made from Scratch: We believe in holistic nutrition and nutritional wellness. We make as much of the food from scratch as possible—we ferment vegetables, bake our own breads, make homemade yogurt, and make our own pasta. We will never compromise and use canned food or store-bought pre-made mixes. Every dish is prepared fresh with care and attention to detail.
Our Menus
Explore our farm-to-table menus featuring locally sourced ingredients, fresh seafood, and European-inspired cuisine.
Lunch Menu
French-based menu with quiche, flatbreads, homemade pasta, and more
LOCALS DINING POLICY
Locals and non-hotel guests are always welcome! We'd love to have you join us for a drink or meal at Blå Bar & Restaurant. Our over-the-water dining experience is open to everyone who appreciates farm-to-table cuisine and stunning Dolphin Bay views.
Blå Bar is open for our hotel guests any time they wish. For outside guests, we are open upon reservation. Hours are flexible. Please contact us in advance, especially if we're touring with guests or during peak seasons. This helps us prepare for your visit.
48-HOUR ADVANCE NOTICE REQUIRED
For lunch or dinner reservations, we require 48-hour advance notice. This policy allows us to:
- Source ingredients from our gardens and local suppliers
- Prepare our set 3-course dinner menu with care and attention to detail
- Accommodate dietary restrictions, food allergies, and preferences
- Ensure we have adequate staff to provide exceptional service
- Plan menus around seasonal availability
Dinner service features a set 3-course menu showcasing what's in season from our gardens and the bay.
RESERVE YOUR TABLE
Experience our farm-to-table dining. Contact us to secure your reservation.