Tourists around the world are seeking a more authentic vacation, full of rich historical and cultural aspects, pertaining to the place they choose to visit. Morgan's Rock Hacienda and Ecolodge in Nicaragua has embraced this new trend in travel and taken it to the next level as the only Ecolodge in Nicaragua that has sustainability standards and practices agro-tourism.

Morgan’s Rock is leading the way in Latin America promoting the essential practice of tree farming and reforestation as well as organic and traditional agriculture. If there’s one thing guests at the Ecolodge will learn it’s that food doesn’t grow in supermarkets. Nearly 70 percent of the food served at the restaurant La Bastide is grown at the hacienda.

Prepared on the very day they are harvested, fresh fish, lobster and shrimp, free range chicken, rice, beans, and organically grown fruit and vegetables form the foundation of the Nicaraguan, Central and South American, French and Asian cuisine. Guests are in for a surprising treat at every meal as daily features rely solely on what the sea, and season, has to offer.

Home Grown Organic Shrimp: All of the shrimp served at La Bastide are raised on-site. Unlike many farms where the shrimp are fed industrial animal food, which can result in a funny taste, the shrimp at Morgan’s Rock are fresh and flavorful. From the moment the larvae are taken out of the Oceanside estuary—an undisturbed ecosystem, sustaining a variety of wildlife at the hacienda— they are transferred to a nearby basin where they are only fed algae.

Fresh Dairy Products: The hacienda has its own cows, providing fresh, whole milk and resulting in the homemade yogurt, cheese, ice cream and butter used at the restaurant.

Flavorful Fishing: The fishing grounds in front of Morgan's Rock provide a fresh variety of fish for guests to sample. Every day, local fishermen set out to catch delicious fresh fish and on special occasions will bring back a tender lobster. Guests who are interested can join the fishermen to learn about traditional fishing methods and witness dinner in the making.

Tree Ripened Fruit: More than 5,000 fruit trees have been planted throughout the property, offering a delicious selection of newly picked fruits every day. Fresh papaya, mango, or guava juices highlight breakfast choices, and the homemade sorbet “flavor of the day” depends on whether grapefruit, lime or Nancita is in season. (CONTINUE...)