In 2009, the Harmony Hotel created an onsite huerta (garden) which produces a number of fruits, vegetables an herbs that we have recently begun to incorporate into our menu. 

We are now growing: yuca (a starchy tuber grown in the tropics), cilantro de cayote (cilantro), papaya, zacate de limón (lemon grass), tilo and hierba buena (herbs used by locals to make teas). 

According to our executive chef Marco Leiva, “these products not only help us to lower our environmental impact by reducing the carbon emissions caused by transport, but are also of superior quality and taste”.