The leading eco-hotel in the Galápagos Islands, Finch Bay, is proudly showing off its sparkling new look following its extensive redesign spearheaded by Ecuador’s foremost interior designer, Julio Vinueza.
The only beachfront hotel in Puerto Ayora on Santa Cruz Island, the Finch Bay satiates the growing trend for land-based Galapagos exploration; perfect for those that have not found their sea legs or who wish to explore the Galapagos archipelago independently without following the regimented itineraries of a cruise.
A varied offering of daily expeditions to neighbouring islands on the hotel’s yacht, the Sea Finch, and an in-depth scuba diving programme also means that there’s no compromise on wildlife when sleeping on dry land.
Just a two-minute water taxi away are the buzzy markets and lively restaurants of Puerto Ayora, so Finch Bay guests to explore the ‘human’ side of Galapageño lifestyle too.
Finch Bay’s new interiors exude stylish warmth punctuated with standout design pieces, sophisticated neutral colours and playful textiles.
Vinueza’s aim was to maximise on the hotel’s position in one of the world’s most extraordinary locations – secluded on a sandy beachfront cove where land iguanas make their nests – by blending natural tones and plenty of light with the unique native surroundings of smoky lava rock, sandy beaches and azure sea.
Its 27 rooms and suites, connected by raised walkways over the tropical gardens, are light and airy spaces where a neutral colour palette and natural wood blends seamlessly with Eames chairs and striking Galapagos photography taken by emerging young Ecuadorian photographer, Christina Monge.
The six Ocean View Suites measure a generous 32sqm and open onto private terraces.
Guests arriving at the hotel will immediately feel at home in the contemporary living space, where sumptuous sofas laden with cushions, soft lighting and gentle billowing drapes open out onto a poolside terrace overlooking the beach.
The newly created “Expedition Room” fuses marine-inspired artwork and colours with cosy furnishings to offer a new programme of regular talks and lectures led by the hotel’s naturalist guides.
In turn, the hotel’s restaurant offers an exquisite nightly changing tasting menu designed by Cordon Bleu trained head chef, Byron Rivera, with many ingredients grown on site.
The new design embodies the Finch Bay’s commitment to ensuring a sustainable approach to tourism within the delicate ecosystem of the archipelago, having been lauded for its pioneering approach to sustainability many times over the last decade.
Among its many initiatives, the hotel currently houses the first Chakrita Lab project in the country, a revolutionary pilot programme which allows a huge variety of fresh fruit and vegetables to be grown and harvested in small spaces in areas where crops do not grow on their own.
This pioneering development is potentially incredibly powerful in a volcanic archipelago such as the Galapagos, and if successful, will be rolled out across the region.