In the quiet seaside village of Puerto Vicente, just 30 minutes south of MUSA, you may get lost in an old-world fishing adventure across the unpopulated coastline of the abundant Costa Grande. Just remote enough that commercial and charter boats don’t regularly traverse its waters, chances are you’ll have this hidden stretch of the Pacific to yourself, known to many as one of the best ports for Sailfish, Mahi-Mahi, Tuna, Wahoo, and Roosterfish. With our dedicated ethos for food; one rooted in quality, locality, and sustainability, we set out on a sunrise expedition to explore the origins and habitats of the celebrated seafood that make our menus so inviting in flavour and appeal.
A region rich in fishing history, diving is a culture steeped in family heritage, with generations of local fishermen supplying fresh crustaceans and mollusks to villages across Costa Grande at large. Unaffected by the latest gear and tech, free divers rise to the surface in faded scuba suits, hauling their humble bounty of wild clams and oysters they hand-harvested from the biodiverse waters below into the panga bobbing on the surface. An important, and precious part of the marine ecosystem, clams are sorted and returned if undersized, or not yet at full maturity, before sparingly taking only what’s needed for the coming day’s menu.
Docking back at port, we combine our small haul of clams and oysters, and purchase a handful of fish from an unassuming seafront mercado, before heading back to MUSA. With every culinary element possible locally sourced and handmade in the MUSA kitchen, Serna prepares each dish with intention and technique to let their robust, yet delicate natural flavours shine through. At our restaurant, the day’s adventures begin and end with delicious, seasonal plates such as our signature crudo del dia; a dish that brings into focus the ongoing effort to reduce our footprint and empower the micro economies of our humble, surrounding communities.