Arrive: Touch down in Baltra Island. We’re hopping straight to Santa Cruz Island, your base for the next few days. Settle in at Galapagos’ most luxurious stay, Finch Bay Hotel.
Afternoon: Indulge in the Galapagos style cuisine prepared by the hotel’s creative Cordon Bleu trained Chef.
We purposely chose to keep this afternoon free so you can enjoy some serious R&R at the lodge’s exquisite spa. We love how this spa is built with local materials like volcanic rock. Secluded, surrounded by mangrove trees and neighbouring the refreshing ocean; we don’t need much more to get into the zone. Alright, maybe that massage alternating between hot volcanic and cool marble stones will also do the trick (optional but very much approved).
Evening: When on a tropical island, eat as the locals do. Roll up your sleeves. Our trusted chef will teach you how to prepare the emblematic ceviche dish! Forget what you think you know about ceviche because we’re making an Ecuadorian (not a Peruvian) one, consisting of chunks of raw fresh fish cured in a lime juice and chili marinade.
Accommodation: Finch Bay Hotel
Meals: Lunch and dinner