FARM TO TABLE
At Ordovician, part of the dining experience begins only steps from the kitchen. Our garden on Isla Grande grows herbs, vegetables, fruit, edible flowers, and distinctive varietals that are harvested at their peak and brought to our chefs within minutes.
The harvest becomes part of each restaurant in a different way — seasonal produce at The Shell, herbs and fruit alongside fresh seafood at El Acuario, and island-grown ingredients behind the Garden-to-Glass cocktails at Rick’s Café Américain. What grows here does not simply accompany the menu; it helps shape it.
WHAT GROWS BECOMES PART OF THE EXPERIENCE
Heirloom tomatoes, butterfly pea, winged beans, red okra, specialty cucumbers, herbs, edible flowers, and hydroponic lettuces are among the ingredients cultivated at Ordovician. What is available changes with the season, the weather, and what is ready to be harvested.
Guests can also step into this part of the resort through the Chef’s Garden experience, discovering where many of these ingredients begin and seeing firsthand the connection between the garden and Ordovician’s kitchens.