Dine With Us
Latin soul. Island fresh.
Mexican, Peruvian, and Nikkei flavors made with whatever the island delivers that morning. Open to everyone.
Mexican, Peruvian, and Nikkei flavors made with whatever the island delivers that morning. Open to everyone.
Siago's restaurant draws from Mexico, Peru, Colombia, and Costa Rica – then filters everything through the island. The fish came in this morning. The herbs grow in the garden. The tablea chocolate is from Surigao. Our kitchen treats Latin technique as a starting point, not a boundary.
Open to resort guests and visitors alike, the restaurant sits poolside with views to the sea. Walk in from the beach, pull up a chair, and eat the way people eat on islands – slowly, with good company.
No alarms, no rush. The kitchen opens at nine and stays open through the afternoon. Start with coffee – the Negro is a nitro cold brew with cacao nibs, or try a Dirty Horchata if you want something sweeter. Then eat something worth getting out of bed for.
Fried eggs over crispy tortillas with plantains, refried beans, and salsa roja. The kind of breakfast that keeps you going until sunset.
Peruvian-inspired scrambled eggs with house-made chorizo, roasted peppers, and crusty bread. Simple, rich, satisfying.
Nitro cold brew infused with cacao nibs from Surigao. Dark, smooth, and lightly sweet. The coffee that regulars order before sitting down.
The kitchen slows down, the lights come down, and the menu opens up into the kind of food you want to share across a table. The catch of the day changes with the tide. The cebiches are bright and clean. And the churros with tablea sauce are the reason people come back for a second night.
Catch-of-the-day thinly sliced, dressed in aji amarillo leche de tigre with crispy shallots. Bright, clean, and gone in minutes.
Fresh seafood cured in tiger's milk with red onion, cilantro, and a side of cancha corn. The island's freshest plate.
Shrimp a la plancha over compressed watermelon with citrus leche de tigre. Light, unexpected, and hard to stop eating.
"Happy hour starts at three. By six, the sun is low, the music has shifted, and a Dirty Horchata tastes like the best decision you made all day."
Happy Hour · 3 – 6 PM daily
Brunch, happy hour, or dinner. Walk in from the beach, or book ahead to be sure.
