Breakfast
7:00 AM - 10:00 AM
- Fresh tropical fruit platter with passionfruit drizzle
- Farm eggs any style with hand-pressed arepa
- Cachapa with queso de mano from our dairy
- Fresh-squeezed juices: guava, mango, papaya
- Venezuelan coffee roasted on-site
Culinary Journey
From Our Soil to Your Soul
At Finca La Pradera, dining is not merely a meal -- it is a celebration of the land, the season, and the hands that nurture both. Every dish begins in our fields and ends as a story on your plate.
Our Philosophy
Rooted in the Earth, Elevated by Craft
Our culinary philosophy is simple yet profound: the best food begins with the best ingredients, and the best ingredients come from healthy, respected soil. Every morning, our kitchen team walks the farm to select that day's harvest -- ripe tomatoes still warm from the sun, herbs fragrant with morning dew, eggs gathered at dawn.
We honor Venezuelan culinary traditions while embracing contemporary techniques. Our menus change with the seasons, reflecting the natural rhythm of what the land offers. No shortcuts, no artificial ingredients -- just honest, extraordinary food that speaks for itself.
From our organic vegetable gardens to our small dairy operation, from the fruit orchards to the herb spiral, every element of our farm contributes to the dining experience. It is a complete circle: soil to plant, plant to plate, plate to memory.
Organic Vegetable Garden
Morning Harvest
Open-Air Kitchen
Plated Perfection
Seasonal Offerings
Sample Menus
Our menus evolve with the seasons, but here is a glimpse of what a day of dining at Finca La Pradera might include.
Lunch
12:30 PM - 3:00 PM
- Garden gazpacho with heirloom tomatoes
- Grilled Caribbean lobster with yuca mash
- Pabellon criollo: braised beef, black beans, plantain, rice
- Farm-fresh salad with mango vinaigrette
- Coconut flan with caramel & toasted almonds
Dinner
7:00 PM - 10:00 PM
- Cacao-rubbed tuna crudo with avocado mousse
- Slow-roasted lamb with chimichurri & root vegetables
- Pan-seared corvina with coconut curry & seasonal greens
- Heritage cheese board with farm honey & tropical preserves
- Dark chocolate fondant with passion fruit coulis
Meet Our Chef
Chef Gabriela Montero
Born on Margarita Island to a family of fishermen and farmers, Chef Gabriela trained at the Cordon Bleu in Lima before returning home with a mission: to elevate Venezuelan cuisine to the world stage while preserving its authentic soul.
With over fifteen years of experience in Caracas, Bogota, and Miami, Gabriela brings a refined technique to humble, honest ingredients. Her cooking philosophy mirrors that of the finca itself -- respect the land, honor tradition, and let quality ingredients speak without pretension.
“When you taste a tomato that was in the soil this morning, no technique in the world can improve on that truth. My job is to frame it beautifully and share the story.”
GM
Chef Gabriela MonteroBeyond the Table
Dining Experiences
Go beyond the restaurant with immersive culinary experiences that connect you to the heart of our farm and kitchen.
Chef's Table
Chef's Table
An exclusive seven-course tasting menu prepared tableside by Chef Gabriela. Limited to six guests per evening, this immersive dining experience features dishes inspired by that day's harvest.
$180/person
Garden Dinner Under the Stars
Garden Dinner Under the Stars
Dine al fresco in our illuminated garden with a four-course seasonal menu, paired wines, and live acoustic music. Available for private bookings of two to twenty guests.
$120/person
Harvest Breakfast Walk
Harvest Breakfast Walk
Begin with a guided walk through the farm to pick your own ingredients, then join our chef to prepare a communal breakfast in the open-air kitchen. A beautiful way to start the day.
$65/person