In the open-air beachfront ‘a la carte’ Restaurant, the chef Roland Brodscholl has been delighting the guests since the opening of the hotel with his fusion of European cuisine and tropical influence. A great deal of importance is given to fresh ingredients and cooking “a la minute”. Over the years, the Restaurant has gained a distinct reputation in the region. During some days of the week the restaurant offers live-entertainment with marimba music and folkloric dance groups. During the dry season the restaurant hosts BBQs and private candle light dinners on the beach.
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