From the Garden to the Plate

Cilantro-gardenTo further its sustainable development and organic practices, Zoëtry Paraiso de la Bonita has planted their very own garden. They have already been able to harvest tomatoes, cilantro, onions, cabbage and chili peppers for the gourmet dishes served at the resort.

Executive Chef, Miguel Cortazar, also invites guests to gardeners-delight-tomato-seedspend a day with him, cooking in one of his kitchens and sharing his extensive culinary knowledge, which creates a very unique immersion experience for guests.

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