Alma Tierra

There is a different rhythm to food when it is grown a few steps from the kitchen.

Alma Tierra was born from the simple desire to cook what the land offers — nothing forced, nothing rushed. Just ingredients harvested from our finca, sourced from neighbors or friends we trust, and prepared with care over fire and flame.

This is not restaurant dining. This is farm kitchen cooking.

Seasonal vegetables pulled from the soil that morning. Herbs cut fresh before service.

Wood-fired dishes that carry smoke, flavor, and feeling. Bread made slowly.

Food that nourishes instead of overwhelms.

At Balsa Nueva, meals are not separate from the experience — they are part of it. After a sunrise over Golfo Dulce, after a walk through the forest, after the sound of rain on the roof — you sit, you eat, you breathe.

Alma Tierra is rooted in three things:

Soil. Fire. Table.

We cook intuitively, guided by what is ready and what is needed. Some days that means vibrant garden bowls and fresh salads. Other days it means slow-simmered broths, wood-fired vegetables, handmade tortillas, or something sweet from the oven.

Always simple.

Always intentional.

Always from the land.