Every Tuesday and Saturday, a few spots open up to join our farm-to-table experience. We will begin at 5:30 pm with a tour around the property where you can meet our chickens and enjoy our garden and orchards just before joining a long table for a delicious dinner made by the El Pretexto team with locally sourced ingredients, lots of love, and the opportunity to pair it with great wines. Endorsed by Puerto Rico Tourism Company as a certified AgriTourism experience.
Chef Luis Cabrero joined us for these dinners to create amazing dishes using family recipes with a pro twist!
Let's get out of the table and onto the forest!
Tucked between our wooden villas and the main house lies a secondary forest full of flamboyants, oaks, a ceiba, and hundreds of coffee trees. Gather your loved ones on a picnic blanket (4 people max) and enjoy a nice afternoon under the shade of the trees. Each blanket has a basket of crackers, jams, honey, pickles, local cheeses, and fruits. We will be passing along tasting-size classic sandwiches that are famous for a reason: they are delicious. All of them will be made from scratch with the freshest ingredients, slowly cured meats, melty cheeses, and local bread, depending on the sandwich of course. Think of Pastrami, Mezcla, Medianoche, Cubano, Turkey, and sweet dessert sandwich. Spaces are limited to keep it intimate. This is a unique opportunity to enjoy beautiful views, breathe fresh air, listen to good music, sip nice wine, and enjoy great food. A perfect summer afternoon!
Crystal, traveler, owner, and aficionado chef, will open the space to welcome guests who want to explore an experience that she often only offers to family and friends. She loves to cook Indian, Middle Eastern, and Mediterranean food using locally sourced fresh ingredients and spices and oils from these regions. The idea is to have a small group share a family-style dinner and enriching conversations. We will begin at 6:00 p.m. and finish around 8:30 p.m.
Six to seven preparations will be shared at the center of the table, but the menu will not be shared. For logistic purposes, we won’t be able to cater to allergies or restrictions except for vegetarian options.
Indian cuisine uses lots of vegetables, grains, chicken, and fish. We won’t do super hot spicy but will have spicy sauces on the side to add more heat if you like.
Middle Eastern cuisine uses many vegetables, grains, chicken, and lamb.
We will have our wine list available, but we will also have the opportunity to pair the food with a specific bottle of wine that the Sommelier chose for the dinner ingredients and flavor profiles.
