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The table
Every dish begins with the sea
There’s no supermarket on Gran Roque. What we cook each day is whatever the island’s fishermen brought in the night before: red snapper, grouper, conch, and lobster in season.
Everything else (the fruit, the vegetables, the wine) travels with us from the mainland. That’s why the menu isn’t set weeks ahead: we decide it in the morning, once we know what’s come in.
It’s included in your stay and served on the terrace from 8 AM, with no cut-off time. Fresh-cut fruit, bread baked that day, arepas (Venezuelan corn cakes), eggs any way you like them and freshly brewed coffee.
If you’re heading out early to a cay, we’ll serve it earlier or pack it to go.
On cay days, lunch is on the cay: the boat heads out with a cooler of marinated fish, salad, fruit and cold water for the whole day.
And if the plan is to stay put, lunch is at the beach club, at a shaded table with your feet in the sand.
Four courses and a single menu, the same for the whole table, decided that afternoon from whatever has come in. It’s served on the terrace once the sun is down and the heat eases off.
Order it in the morning. And if you’d rather eat out one night, we’ll book you a table in the village.
Lobster and lemon risotto. Creamy, the rice cooked just right, with a smoky depth that comes from roasting the lobster heads before making the stock.
It isn’t always on: it depends on the lobster season and what comes in that morning. If you have your heart set on it, tell us when you arrive and we’ll save it for you.
Tell us what you don’t eat and consider it done. Celiac, vegetarian, allergies, kids who only want pasta: it’s handled in the kitchen, not on a menu.
And if you’re here to celebrate, dinner can be something else entirely: a long table on the sand, a barbecue on the beach, or the four courses turned into seven.
“Here, dinner runs late, with the sea in the background and no one in a hurry to leave the table.”
