Pescao Restaurant is Best For
Directions to Pescao Restaurant
At the restaurant Pescao at the Hotel Santa Catalina, their philosophy is always to offer guests the healthiest food, using local organic products when they are available, with a flavor that satisfies the soul, through the typical Panamanian seafood dishes with a tropical gourmet touch.
In a comfortable and beautiful environment facing the sea. It is very common for Panamanians to grow mango, papaya, watermelon, oranges, limes, lemon, avocado, cassava (manioc), pineapple, melon and other fresh fruits and vegetables in their family gardens, so these products can be easily obtained in most parts of Panama.
Panamanians also enjoy a rich culinary heritage that comes from their Colombian and Spanish roots, but thanks to the diversity of people, traditional Panamanian dishes tend to include a combination of these historical roots with other tropical flares, some from the Caribbean and others of European or North American cooking styles.
In keeping with the typical Panamanian - Tropical - Spanish style and colonial design of our hotel, they believe in showing Panamanian heritage in all aspects of presentation, including food.
Pescado's chef has devised a brilliant menu of healthy and indulgent local seafood dishes that come from the culinary roots of country's heritage, with a touch of Caribbean tropical flavor. The most memorable moments of guests are, in general, while they enjoy a delicious meal in Pescao restaurant facing the sea with their friends or family, they talk while watching the waves while the sun sets over the island of Coiba, the other side of the bay.
These are the moments when relationships flourish, new 'friends' are made and gratitude fills souls. Established in 1981, the location of Pescao restaurant, facing the sea, was in the past the «Kenny's Surf Camp», where surfers from all over the world camped in a small rustic wooden house that had no electricity or running water.
The fresh seafood meals were cooked over a brick fireplace of rustic wood, with daily fishing and fresh lobster that was exchanged with local fishermen for items such as processed meat brought from Panama City, which were considered as a delicacy, unavailable for locals at that time since there were no stores in the town of Santa Catalina at that time.