Food, Sorted — Three Times a Day
An in-house chef in Buen Hombre, a private chef on request in Cabarete, and a kitchen that's genuinely getting better by the week.
Breakfast, lunch, and dinner in Buen Hombre come from our own kitchen — increasingly from our own finca, too. In Cabarete, a private chef is available whenever you want one. Vegetarian, vegan, celiac — we've done all of it. We just need a little notice.
In-House Chef in
Buen Hombre
Private Chef on
Request in Cabarete
Grown on Our
Own Finca
Vegetarian, Vegan &
Celiac — All Possible
BUEN HOMBRE: THREE MEALS A DAY, FROM OUR KITCHEN
Our in-house chef prepares breakfast, lunch, and dinner every day, as part of staying with us. The menu isn't static — it's genuinely developing, with more dishes and more à la carte options added as we go: healthy breakfasts, proper lunches, and dinners that don't repeat themselves as often as they used to.
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Three meals a day, prepared in-house
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Menu expanding regularly — more à la carte options added over time
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Increasingly built around what our own finca grows
THE INGREDIENTS START A FEW MINUTES AWAY
A real share of what lands on your plate comes from our own finca — organic produce and fruit grown on our own land, not sourced from somewhere else and relabeled “local.” It's the same idea as our Cayo Arena downwinder: something no other operator on this coast can actually offer, because it's ours.
CABARETE: PRIVATE CHEF, ON REQUEST
In Cabarete, a private chef is available as an added service rather than built into every stay. Tell us your dietary needs, preferences, and budget — the chef proposes a menu, shops, cooks, serves, and cleans up. Meals happen on your schedule, not a fixed dinner hour.
VEGETARIAN, VEGAN, CELIAC — WE'VE DONE ALL OF IT
We've cooked for plenty of guests with real dietary restrictions, not just preferences — vegetarian, vegan, and celiac guests are genuinely common here, and we can handle it. The one thing we ask: tell us before you arrive, not after.
Buen Hombre is remote, and special ingredients don't just appear on a shelf down the street — sourcing gluten-free flour or specific vegan staples takes extra planning and, sometimes, extra time to bring them in. Prior notice is what makes it possible, not a formality.
HOW IT WORKS
01
Tell us your dietary needs and preferences when you book, not on arrival
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We plan the menu around your dates and any restrictions
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Meals happen daily in Buen Hombre, or by request in Cabarete
04
Ask for anything extra along the way — the menu keeps growing
WHY THIS WORKS
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Real ingredients — a growing share of what you eat comes from our own finca, not a supplier three towns over
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Experience with real restrictions — vegetarian, vegan, and celiac guests aren't a special case here, they're routine
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Both locations covered — built into every stay in Buen Hombre, available on request in Cabarete
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Genuinely improving — the menu today is better than it was last season, and it'll keep getting better
Faq
Still Have Questions?
PLANNING YOUR FIRST KITE TRIP CAN FEEL LIKE A LOT TO FIGURE OUT.
Here are the questions we hear most — and the answers that help you plan with confidence.
