It is a haute cuisine restaurant where we prepare 5 to 7 tasting courses focused on native ingredients from the Caribbean and Tropical America. It's a garden-to-table concept. At the restaurant we have 15 organic gardens where we use the harvest to provide the freshest food on the menu. The menu changes every 2 weeks, and a menu is never repeated in order to always see something new. At the end of the tasting, a tea made from aromatic herbs from the garden is served. We are the first restaurant in the Caribbean to be officially certified as a sustainable restaurant by European agencies. The restaurant is completely sustainable where it generates its own solar energy, collects more than 40,000 gallons of rainwater per year, and composts vegetative waste from the kitchen. We try to tell our Caribbean history through food. Each dish is a work of art and provides an unforgettable experience for diners. We have tables in the comfort of an air-conditioned room and art by Latin American artists. We also have tables in and around the gardens so that customers can connect with nature. In addition to the dinners, through our Siembra Vida foundation we give culinary classes in the restaurant focused on garden to table. We are the only agrotourism destination in Rincón certified by the Tourism Company. Our website is: www.chefsgardenhospitality.com