Culinary Adventures in San Blas: Experience the Flavors of the Caribbean
- Goeran Persson
- Jun 23
- 3 min read
Updated: Jul 13
Life aboard Quest is all about immersion — in the sea, the sky, and the local culture. Nothing brings guests closer to the soul of the Caribbean quite like food.
As I prepare to start culinary school, I've gained a deeper appreciation for how a region influences cooking. In the Arctic, it’s about Scandinavian flavors, a culinary style that is familiar to me from my upbringing in the north. Here, sailing through the turquoise waters of Guna Yala, my menu draws on Caribbean traditions. This includes fresh seafood, tropical fruits, and bold, spicy seasonings.
Cooking in Rough Seas: A Galley Chef's Challenge
Cooking for ten guests in the galley of a 64-foot expedition yacht is always an adventure. It is especially true during the windy season. The seas between Cartagena and San Blas can be rough. The swells and waves are high. Keeping your balance while chopping onions becomes a skill of its own.
That’s why some dishes, like our chickpea salad with lemon vinaigrette, or pasta salad with chicken, are prepared ahead of time on sailing days. It’s a smart balance of flavor and practicality, particularly when the Caribbean Sea shows off her waves. Guests who have sailed with us during these seasons know exactly what I’m talking about. They understand how rough the sea can get.
Fortunately, I can’t have a better galley. It’s spacious even for a 64-foot expedition yacht, and well-designed. I can easily cook for 12 people.
Flavours of the Caribbean: Highlights from Our San Blas Menu
One of the joys of being a galley chef is creating dishes inspired by the region we sail in. Our guests often ask about our favorites. Some of the standouts from our menu include:
Fresh lobster with garlic butter, coconut rice & mango salad — sourced directly from local Guna fishermen who free-dive the surrounding reefs.
Trinidad-style fried fish served with coleslaw, jerk-seasoned potato chips, and mayo — crispy, spicy, and perfect after a day of snorkeling.
Jamaican rasta pasta with jerk chicken — a comforting, colorful dish that brings serious flavor, even while crossing the open sea.
Tropical fruit platters — available almost every day!
We use locally sourced ingredients whenever possible. Not only does this enhance flavor, but it also supports the Guna Yala community and local areas on the mainland of Panama and Colombia.
Supporting Local Culture Through Cuisine
Food acts as a bridge, connecting us to the places we visit. It reflects the culture and stories of the people who prepare it. By sourcing ingredients locally, we participate in the local economy. This gives our guests a taste of authentic Caribbean culture while ensuring our culinary practices are sustainable.
Food, Culture & Connection
For me, food is a form of storytelling. When guests savor our lobster, cooked to perfection, they taste the essence of San Blas. Cooking at sea — especially in these islands — allows me to create an experience that nourishes, surprises, and connects people with the place they’re sailing through.
If you’re thinking about sailing through San Blas, come hungry. The sea might rock the boat, but the flavors will keep you grounded. You are sure to enjoy every bite, and every moment will become a cherished memory.
In conclusion, the culinary journey aboard Quest is not just about meals; it's about experiencing the vibrant culture of the Caribbean. Join us on this unforgettable adventure, where flavors tell stories, and every dish is made with passion.
Greetings from,
Chef Hilda
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