The gastronomic high point of Minca can be found inside Minca Ecohabs and is open to all comers. Chef Salvador brings a cosmopolitan touch to the menu, which includes a mind-blowing cazuela de mariscos (seafood stew), beef loin with lemon on creole-style rice, and grilled sea bass with fried basil, chili and cayeye (mashed green bananas).
As spectacular as the food is the view, either a broccoli-green forest canopy (daytime) or the distant lights of Santa Marta (evening).