a restaurant to delight all the senses

Watch the Galapagos sun rise and fall from our deck as you sip a chilled wine or cocktail and savour the stunning flavors we conjure at our oceanfront, Argentinean and Galapagos-Ecuadorian-inspired restaurant. Wander over to greet the sealions doing their thing on our corner wooden deck, along with their marine iguana friends, and then settle down for a meal to remember at our feted Galapagos restaurant.


Our philosophy

Our philosophy

Isla Grill and Almar specialize in a variety of fresh seafoods and meats cooked with an Argentinean and Galapagos-Ecuadorian flare. We work with local suppliers such as farmers, fishermen and local livestock producers to ensure we bring the freshest ingredients to our guests’ tables, while seeking to benefit the islands’ inhabitants in the process.



Sustainability is an important aspect of managing any business, especially in the Galapagos Islands. Over 80% of all products are acquired on Santa Cruz, the same island where both Galapagos Habitat and Almar by Isla Grill are located. These local products include octopus, codfish, tuna, vegetables, fruits, chicken, coffee and more.

A Promise to Galapagos

A Promise to Galapagos

The restaurant respects sustainable fishing practices and only buys from fishermen who respect Galapagos National Park rules. These include respecting fishing date closures, lobster and prawn sizes, and other park regulations. In addition to these objectives, kitchen staff are periodically trained in the importance of recycling waste and avoiding negative impacts on the islands.

Oceanfront cuisine

Isla Grill is a restaurant venture created by Fernando Salazar and Florencia Galliazzo. The restaurant’s culinary history in Galapagos dates back in 2010. The first Isla Grill restaurant was opened in Baltra Airport, called Isla Express. Now, Isla Grill presents its newest adventure with Almar, at the Galapagos Habitat Eco Luxury Hotel.

Fernando Salazar Aldas

co-partner of Almar by Isla Grill

Fernando was born in the city of Ambato in 1987. He moved to Galapagos at a very young age and has since been in love with the islands. He finished high school in the Galapagos on the island of Santa Cruz.

After high school he moved to Buenos Aires to complete his collegiate studies in Gastronomic Studies and International Cuisine. Little by little he gained more experience working in two different restaurants while studying. With his accumulated studies he came back to Galapagos and began to work on two large tourism boats and later on in a recognized hotel in the area. Eventually he even became a professor at the School of Gastronomy within the Galápagos National School.

In 2010 he began the Isla Grill project with Florencia Galliazzo. They began with Isla Express at the Baltra Airport and continued with the newest project Almar at the Galapagos Habitat Hotel. His main vision with Isla Grill is to continue growing in order to generate more economy for the local people of Galapagos. In turn, this will optimize a better service for the tourists who visit the Islands each year.

Fabricio Hidalgo Pérez

Head Chef at Almar by Isla Grill

Having grown up in Quito, Ecuador, Fabricio was close to his grandmother who was always cooking. The different sights and aromas used in her recipes gave Fabricio the ingredients of a career in the art of cooking.

He decided to pursue a degree in Hotel and Restaurant Management. While studying, he changed his focus to his passion; cooking. He later obtained his degree in Food and Beverage Management.
While studying at the University, Fabricio worked his way through many large hotel chains as an intern. This helped further increase his experience and knowledge. His creativity grew best when he worked in his mother’s restaurant where he also acquired the taste and admiration for Ecuadorian cuisine. Now when on vacation, he still visits the restaurant to share his skills and knowledge and at times help supervise his father’s catering business where he is a partner.
Fabricio fell in love with the Galapagos when he arrived about four and half years ago. He used to be sub chef at another Santa Cruz hotel, later moving on to become executive chef for three years. Nevertheless, he always had a dream to own a restaurant of his own. At the hand of his friend Fernando, they were able to undertake the new challenge of Almar Restaurant. Together with their experience in restaurant management and gastronomy, they are eager to delight future guests.
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