Testimonials on the hotel experience, Granada, the Isletas and Nicaragua travel.

Chef Callie, Alex and Elben prepared and served modern meals based on traditional Nicaraguan food. In the open air kitchen, I learned how the meals are created and that the food chosen for the Ecolodge is sourced from local farmers which improve the local economy.

On my first night there, Matt taught me about sustainability efforts at the Lodge. It was interesting to learn how Jicaro was built – the salvaged wood, the attempts to bring in solar energy but due to the number of trees (and not wanting to remove them), it just wasn’t possible, as well as hiring local staff and educating them on the importance of sustainability.

Fabian took me on guided tours of Granada, Mombacho volcano and the artisan town of Catarina.  He provided me with a detailed history of Nicaragua and I was impressed with his knowledge and ability to answer all of my questions – of which I had many! We also shared a delicious typical meal while in Catarina.

The entire staff of Jicaro welcomed me like a member of the family. It is apparent that teamwork is a priority amongst the staff as well as caring for their guests; ensuring a positive, relaxing and enlightening experience for anyone who stays there.

I look forward to returning to Jicaro and seeing how the Ecolodge develops but from what I can tell, their first steps have been positive for the guest experience, the staff and the local community and environment.

Chef Callie, Alex and Elben prepared and served modern meals based on traditional Nicaraguan food.  In the open air kitchen, I learned how the meals are created and that the food chosen for the Ecolodge is sourced from local farmers which improves the local economy.

On my first night there, Matt taught me about sustainability efforts at the Lodge.  It was interesting to learn how Jicaro was built – the salvaged wood, the attempts to bring in solar energy but due to the number of trees (and not wanting to remove them), it just wasn’t possible, as well as hiring local staff and educating them on the importance of sustainability.

Fabian took me on guided tours of Granada, Mombacho volcano and the artisan town of Catarina.  He provided me with a detailed history of Nicaragua and I was impressed with his knowledge and ability to answer all of my questions – of which I had many!   We also shared a delicious typical meal while in Catarina.

The entire staff of Jicaro welcomed me like a member of the family.  It is apparent that teamwork is a priority amongst the staff as well as caring for their guests; ensuring a positive, relaxing and enlightening experience for anyone who stays there.

I look forward to returning to Jicaro and seeing how the Ecolodge develops but from what I can tell, their first steps have been positive for the guest experience, the staff and the local community and environment.

1. Amazing attention to customer service: 

The staff was remarkably friendly, actively seeking how to assist you without needing to be asked (i.e. every time I stepped back onto the island I was greet with an iced tea and a cold face towel), and most of the service was “invisible” (which is how 5-star service should be – i.e. nightly turn down service). Anything that I wanted and needed, they were able to accommodate (i.e. I asked if I could use the yoga deck at 6am for my practice, and when I arrived it was swept, mopped, yoga mats rolled out, and an extension cord was there for my iPod) . It is clear that the management is aware on how to train their staff, and manage a high end resort…. Jicaro had a very comfortable feeling, almost leading me to believe that “Hey, this is MY island” . Incredible!

2. Beautiful Wood Handcrafted Structures and Landscape Design Work: 

The tropical hardwoods of Nicaragua are breathtaking, and the solid craftsmanship and attention to detail on the fabrication to the open air structures is brilliant. The casitas are so solid and interesting – I selt like I had my own two story boat! The entire island is landscaped in a way where is sustainable and lush, and hardly any “maintenance” is needed (or I don’t hear/see anyone working – again, hats off to Jicaro for this one!). When the built the structures, they did not displace any of the large trees. No “earthmovers” were used to displace the land. The land created the resort. On the island, I felt like I was one with the land.

3. Creative and Refreshing Cuisine: 

Hats off to the chef and the culinary team for some of the most simple, creative and fresh tasting food that I’ve had …and, no, I do not mean just in Central America! The uncompromising culinary team uses only local, organic and fresh ingredients (all of the herbs are grown right on the island) is clearly the winning formula. While there is some traditional fare on the menu, many of the chef’s dishes are so creative mixing various savory and sweet ingredients together which blend so surprisingly well. How they get these ingredients all out to the island on a daily basis to feed the guests baffles me. I found myself wanting to try everything on the menu at all meals, and, to my pleasant surprise, when I was watching the chef work as I sat the counter in the open kitchen , she gave me a few “sample plates” – pure gastronomic bliss. 

Note: The website and photos for Jicaro Eco Lodge does not do this island resort fair justice – it is much more gorgeous in person, and the service and food – you need to also experience this for yourself! But hey, maybe, they are trying to keep customers away…. To keep it “exclusive”??? Fine by me! I don’t want this to get too “discovered”