Feel at home while on vacation
Your vacation rental bungalow is located inside Punta Veleros Beach Condominium, second row, right on the Bay of Los Organos, a natural bay protected from the wind. Privacy and tranquility, within 2,500 m² and access to the beach at 50 m. The bungalow has 1 spacious bedroom with 2 double sized beds and a bathroom; it connects to smaller room with bunk bed. A suitable arrangement for a family with 2 small children. Accommodates: 4 people. Has parking for 1 vehicle, a kitchenette, a barbecue area with a dining area, and hammocks to rest. At the back there is a small forest with trees and the typical birds of this area.
Bungalow Lodging
Kitchenette
- two burner electric stove
- blender
- oven
- toaster
- water heater
- rice cooker
- slow cooker ceramic induction oven
Barbecue & Dining
- barbecue and lounging area
- dining area
- hammocks
- Chef (optional)
- Feel free to arrange with Chef Manuelito, recommeded for enjoying the local gastronomy.
Beach Pergola
- beach pergola
- Bungalow access to the beach and pergola.
Beds have pima cotton sheets, lightweight bedspreads, blankets and bath towels. Includes a person in charge of cleaning.
Dishes
Following, you will find a list of suggested meals, however, please feel free to modify according to your preference, in arrangement with the Chef.
Breakfast
- Mixed fruit smoothie
- Fresh Coffee/tea
- Fresh fruit salad
- Fried or scrambled eggs
- Freshly baked local bread
- Mixed fruit smoothie
- Fresh Coffee/tea
- Tender pork cracklings in orange sauce
- Mashed plantain cakes
- Freshly baked local bread
Lunch
- Sashimi of freshly caught tuna
- Pan seared fish
- Rice
- Fresh salad of avocado, mango and onion
- Wok fried tuna with red peppers and onion
- White rice
- Salad of cucumber, tomato and avocado
- Ceviche of local diablito or carajillo
- Arroz con pato (duck meat with rice cooked in coriander sauce)
- Salad of onion, coriander and aji
- Tacu tacu of beans and rice, covered with seafood sauce
- Salad of onion, coriander and aji
- Salad of cucumber, tomato and avocado
- Causa de Atun (Spicy cold potato roll filled with fresh tuna)
- Bouillabaisse of Sea Bass
- Whipped black beans in clay pot
- White rice
- Slow cooked goat meat stewed in coriander
- Salad of sliced onion, coriander and ají
Appetizers
- Thin slices of octopus in mayonnaise sauce of black olives
- Tequeños filled with shrimp or cheese
- Fried mandioc sticks with dip of fresh cheese and mild ají sauce
- Deep fried octopus or calamari
- Chilled shrimp with cocktail sauce dip
The chef is available for preparing breakfast and lunch meals from 8:30am to 5:00pm. Other dishes may be prepared by arranging previously with the chef.