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Article from LaPrensa's Ellas magazine

Gastronomic Experience on Isla Taboga

The restaurant La Vista, located on the Island of Taboga, has just inaugurated 'Experience', for dinner in front of the sea.


Three weeks ago, Viviana de Hess, the restaurant manager, contacted us to invite us to the opening night of dining experience. To participate we should be in the Balboa Yacht Club at 6:30 p.m. to board a ferry, which would take us to the restaurant on Isla Taboga. The primary requirement was to go in shoes.

On Wednesday of last week, the sky darkened at 4:00 p.m. and at 5:00 p.m. a downpour fell on the city that cast doubt on the vessel. Once in the spring we call Viviana to ask if the activity is carried out, and confirmed that yes, in Taboga the evening was "spectacular", and that the Ferry had a roof.


And so, at 7:15 p.m. when the rain in the city stopped, we departed towards Taboga. Along the way we were offered champagne while watching a starry sky, that mocked the downpour in the afternoon. We arrived at 8:00 p.m. at our destination, where Viviana welcomed us, and rode the transport that took us to the view.

The musical duo Pink Noise Acoustic livened it up with bossa nova songs during the evening, while we were delighted in the restaurant with a breathtaking view of the sea.

Another feature of this magical place is that it is easy to be transported to Europe through the spaces created by the American interior designer Diane Burn, which was inspired by European corners of France and Italy, where she lived for some years, before acquiring the property that became the hotel boutique Villa Capricious, where the restaurant is located.


American chef Craig Jacobs is responsible for the preparation of the dishes of the experience, and describes her as "a journey for the countries that has come". Jacobs has lived in Thailand, Honduras, Cuba and now in Panama, and has been influenced by Peru, Colombia and Mexico, by which each dish has a touch of those countries.

The first dish was a Thai soup with coconut milk and pork; followed by a few pieces of lobster with Greek-style citrus; hake with capers, olives, tomato and wine. Later, a beef fillet with blue cheese and bacon.

"Here we are in the south of France to northern Italy," says Jacobs. Finally, a plate of Tuna with watermelon wasabi sauce and Japanese ginger. To finish, the dessert was a banana foster made with brown sugar, cinnamon, rum and vanilla ice cream, delicious. "With this dessert we end up in New Orleans, Louisiana," says the chef, who defines his style as "international cuisine with ingredients of the season."




On the Sea

The Dining Experience is available for $150 per person, and includes transportation by a private ferry from the Balboa Yacht Club, at 7:00 p.m., for which one is to arrive 30 minutes before boarding.

Also includes dinner with wine, champagne on the boat and the transportation from the Taboga pier to the restaurant.

The evening ended at 11:00 p.m. when the ferry returned to the Balboa Yacht Club.

More information on the phones and www.Lavistapty.com 6671-2028 and 6767-9710.


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