Wednesday, July 02, 2025
DECAMERON POSITIONS ITS GASTRONOMY AS A KEY ELEMENT OF THE VACATION EXPERIENCE
With the beginning of the summer vacation season, Decameron All Inclusive Hotels & Resorts strengthens its gastronomic offer as a key element to surprise travelers. combining local and international flavors, the hotel chain aims to turn every meal platter into a memorable experience and position its hotels as culinary reference across Latin America and the Caribbean.
As part of this strategy, the hotel group will enhance its current offering 27 hotels in the region, combining iconic dishes from each destination with top-level international cuisine. From rondón in San Andrés, ceviche in Peru, or tacos in Mexico, to Italian, Japanese, and Mediterranean specialties, the brand is committed to a diverse and authentic offer that enriches the travel experience discovering the world through its flavors.
“We understand that gastronomy is a fundamental component of the guest experience. That’s why, in each of our destinations, we work to offer cuisine that reflects local identity through native ingredients and traditional techniques, complemented by a high-quality international selection,” said Alejandro Rozo, Corporate Chef of Decameron.
summer vacation season, Decameron All Inclusive Hotels & Resorts strengthens its gastronomic offer as a key element to surprise travelers. combining local and international flavors, the hotel chain aims to turn every meal platter into a memorable experience and position its hotels as culinary reference across Latin America and the Caribbean.
As part of this strategy, the hotel group will enhance its current offering 27 hotels in the region, combining iconic dishes from each destination with top-level international cuisine. From rondón in San Andrés, ceviche in Peru, or tacos in Mexico, to Italian, Japanese, and Mediterranean specialties, the brand is committed to a diverse and authentic offer that enriches the travel experience discovering the world through its flavors.
“We understand that gastronomy is a fundamental component of the guest experience. That’s why, in each of our destinations, we work to offer cuisine that reflects local identity through native ingredients and traditional techniques, complemented by a high-quality international selection,” said Alejandro Rozo, Corporate Chef of Decameron.
In addition, the chain has implemented a food segmentation system that considers the age and consumption habits of its guests. This allows for personalized options for children, young adults, adults, and seniors, with more than 50 fresh products available at each buffet, including fruits, vegetables, proteins, cereals, as well as vegetarian, vegan, and gluten-free alternatives.
Complementing this proposal, Decameron also emphasizes sustainability and operational efficiency. Sourcing is done primarily through local suppliers, reducing the carbon footprint. This is accompanied by smart cooking technologies, vacuum techniques, and the Cook & Chill system, ensuring freshness and minimizing food waste.
This evolution is in line with the constant monitoring of global trends and the new expectations of travelers, who increasingly value conscious, diverse culinary experiences connected to the environment. Aligned with this vision, the hotel chain reaffirms its commitment to regional tourism and positions itself as a premier gastronomic destination—where every dish tells a story and every dining experience leaves a mark on the journey.
