Food, Sorted —
Three Times a Day
An in-house chef in Buen Hombre,
a private chef on request in Cabarete,
and a menu built around what's fresh that 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 changes with what's fresh: healthy breakfasts, proper lunches, and dinners that change through the week, with à la carte options alongside.
-
Breakfast, lunch and dinner included, prepared in-house
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Gourmet extras on request — plus 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 add-on service rather than included
with every stay.
Tell us your dietary needs, preferences,
and budget—the chef will propose a menu,
shop, cook, serve, and clean 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
02
We plan the menu around your dates and any restrictions
03
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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Always fresh — the menu follows the season and what the finca is growing
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.
