Ecoventura has recently transformed the culinary offerings on their fleet and now offer locally sourced, healthy and gourmet style menus designed by the culinary talent of Chef Francisco Ventimilla, Director of the esteemed gastronomy school in Guayaquil, University Espiritu Santo. Chef Francisco trained our on board chefs in his techniques, many of whom have worked in the kitchens of Ecuador’s finest hotels or in popular restaurants in the upscale suburb of Samborondon.

Ecoventura’s clientele are often drawn to this fleet because of the company’s commitment to environmental issues. Therefore it makes sense to align the kitchens with the sustainable philosophy. As you discover how fragile life is in the Galapagos, and as you experience the enormous effort that helps keep tourism possible in this region, you will appreciate even more the creative culinary presentations that appear as if by magic from small galleys on these expedition yachts.

Ecoventura follows a holistic approach toward healthier living on board.

Ecoventura’s pacesetting approach to healthier fare underscores our holistic approach to Galapagos cruising: continued environmental stewardship, promotion of healthier living and support for local communities inside the ship. To better cater to our clients needs, our culinary-school trained chefs have introduced a healthy dining menu built around natural and organic foods purchased locally from island farmers. The menus have increased its infusion of organic content; more than 25 percent of produce comes from the Galapagos, mainly fruits and vegetables from San Cristobal and meats and dairy from Santa Cruz Island; and 48.07 percent are completely organic. We can meet dietary requests for vegetarian and vegan meals as well as low-sodium and gluten free are available upon request.

Because you are on an adventure cruise and several times a day will be snorkeling and hiking, you don’t have to worry about calories. Also the chefs are watching out for you with reduced-calorie, health-conscious preparations (avoiding fried and heavily sauced foods) that are also low in fat and sodium content. Special-needs diets can be accommodated: vegetarian or vegan, gluten free and low sodium/low fat. Plus your chef thoughtfully presents desserts in small servings that you can enjoy without feeling guilty. House wine (red or white Chilean) and local beer (Pilsener) are served at dinner with no limit and at no additional charge.

Origin - Gratuities to guides and crew

Aboard our vessels, gratuities are not included. We prefer that our guests reward our crew based on their performance. Tipping is a personal matter and passengers are encouraged to tip an amount they find appropriate. For those passengers who inquire, we suggest they follow international guidelines of US $300-350 per person per week. Gratuities are divided among all 13 crew members including two naturalist guides.

Eric and Letty - Gratuities to guides and crew

We believe our crew members provide world class service and we hope you agree. We do not add an automatic service charge to your account as we prefer that guests reward our crew solely based on their performance at the end of their cruise. If you would like to do so, any amount you feel appropriate is truly appreciated. However, for guests who might wonder what the typical amount is, we suggest each of our passengers to leave in between US $250 – $300 per week which is the international standard for a First class vessel like this. Cash is our suggested method of payment on board. You could also charge the gratuity to your credit card by using your Visa or MasterCard. Gratuities are distributed among all crew members including naturalist guides.