From the water to the plate
In San Blas, food isn’t catered — it’s caught, traded and made, together. We fish as we sail between islands, trade with the Guna for tropical fruit and vegetables, and cook it simply in the galley. The class is just an invitation to get your hands in: the boat classics — ceviche, tartare, carpaccio, fish on the BBQ — and then wherever the mood goes, a little Thai, a little Italian (think lobster fettuccine or octopus risotto), and a lot of healthy, veg- and fruit-forward plates. Fresh, unfussy, nothing wasted.
Sharing a meal is sacred
No one’s obliged to join, but most do, because this is where the day gathers. You learn a few tricks, swap stories over the chopping board, then everyone sits down at anchor to eat what you made — turquoise water a few feet away, an empty island off the bow. It’s less a class than a small daily ritual, and it’s one of the things people remember longest about San Blas.
Frequently asked questions
Do I need cooking experience?
Not at all. You'll learn a few boat-galley tricks — filleting a fresh fish, curing a ceviche — and the point is doing it together, not getting it perfect. Total beginners are welcome.
Where does the food come from?
The sea and the islands. We fish as we sail, and trade with the Guna communities for tropical fruit and vegetables. It's about as fresh and local as food gets — caught or picked the same day.
Is it part of the trip or extra?
Part of it — everything's included in your cabin contribution, with no add-ons or extra fees. Cooking and sharing meals is simply part of life aboard Ikigai in San Blas; join in when you feel like it.