So the day began with a local fishing trip with the chef, Pabro Sanchez. He led us out from Mal Pais with his captin, Ivan and we caught 9 Skipjacks in about 90 minutes. With that, he invited us to this restaurant where he fit us into a packed schedule and cooked our catch. In a very serene and beautiful setting, we enjoyed our tuna--fish so fresh they'd had breakfast that day. He created a sashimi-style tartar using raw Skipjack tuna, herbs, ginger and oil. Marvelous. He then served roasted skipjack tuna steaks (roasted over coffee beans!) with potatoes and greens. The menu is made up each day according to what's available. No choices and nothing is really repeated. A true chef who is creative, knows his palette and cooks exquisitely.