PERMACULTURE HAVEN

At Sweet Bocas, each experience is meticulously crafted from the bounty of our lush greenhouses and farm, celebrating the rich produce cultivated on-site. From estate harvested honey to the crisp freshness of kale, microgreens, cucumbers, and tomatoes, every ingredient reflects the vibrant flavors of our region.

Our farm-to-table philosophy goes beyond freshness, emphasizing responsible sourcing and a holistic food production approach. Eggs from our free-roaming chickens add a delightful touch, showcasing our commitment to ethical practices. Join us at Sweet Bocas to savor permaculture living—where every dish narrates a story of sustainability, flavor, and a profound connection to the natural world.

Andrés Morataya

Chef Morataya's culinary journey is a testament to his commitment to excellence. From the prestigious role of a private chef for the Prince of Liechtenstein to the proprietorship of the acclaimed restaurant, Panga in Playa Venao, Panama, his career is a tapestry of experiences.

Renowned for his farm-to-table ethos, Chef Morataya's unique culinary style blends ancestral techniques with contemporary flair. As a global ambassador of Panamanian flavors, he collaborated with Chef Daniel Boulud at Maison Boulud in the Ritz Carlton, Montreal, showcasing his impact worldwide. A protégé of Chef Boulud, Morataya's career has spanned New York, Los Angeles, Alaska, Greece, Costa Rica, Guatemala, and more.

Chef Morataya has seamlessly infused these influences at Sweet Bocas. Here, he curates menus that reflect the catch of the day and exude "in the comfort of your home" ambiance.