Madre Tierra
Boquette Area Restaurant

Madre Tierra at Rancho de Caldera sits at the far end of the property looking into a tropical valley; a view that changes by the moment, particularly during the rainy season when clouds obscure the layers of hills and mountains.

Lunch is a fixed menu served Thursday - Monday from 12pm-2pm. Dinner is a 3-course prix-fixe that changes nightly and often features ethnic cuisine. Dinner is served Thursday - Monday at 6:30pm. Reservations for dinner are required and can be made by filling out our reservations request form, or calling 6604-9028.

Wondering what we serve?
Preview Chef Craig Miller's tantalizing Menu.

To experience our menu is to experience a biodynamic approach to food. Did you know that many of the herbs and spices we see and use every day double as pest managers? Ginger, marigold, lemongrass and nature's pharmacy, the neem tree, all provide natural protection from pests on our farm. Their multi-use is one of the founding principles of the permaculture movement developed by Bill Mollison that we practice. We incorporate animals, fish and produce into a complex, interconnected system allowing the animals to assume the work of traditional farm equipment and allowing plants to play the part of petrochemicals. We use the fast growing water hyacinth as mulch and all of our kitchen waste is composted via our chickens in order to nourish the food grown on site. We have 4 types of limes, mandarin oranges and Meyer lemons. We have bananas, grapefruit, passionfruit, mango, lychee, guava, pineapple and araza planted and producing. In addition we have tender culinary herbs growing around the kitchen and on our newly planted rooftop where we will soon be able to provide our own spices such as cardamom, fenugreek and Japanese burdock for the ethnic cuisines that make up much of our menu. Not far behind are our greenhouses made from sustainable bamboo where greens, heirloom tomatoes, peppers and gherkins will filter into the kitchen supplying staples and baby cucumbers for our homemade pickles. What we can't provide for ourselves we source through small growers in the Boquete area.

We believe that food is medicine and that our bodies can only build and repair themselves correctly when the raw materials that support them are grown correctly and with all the care of a holistic mind set. That is why we choose to be an alcohol and soda-free restaurant. Apart from small amounts used as flavoring components in the cooking process, alcohol is not offered in our dining room. Instead we offer innovative combinations of local fruits and herbs sweetened with honey.