Parque Nacional Volcán Barú

Panama City's Newest Hotel Feels Like a Private Island Resort — Even in the Heart of the UNESCO-protected Old Town

"Modeled after a Mediterranean brasserie but focused on Panamanian ingredients, Caleta is helmed by Italian chef Lorenzo Di Gravio who sources locally—flowers and greens from Chiriquí, meat from the Volcán Barú area, fish from a local company with boats in both oceans, and homemade corn buns and chicken tamales from an artisan producer in La Chorrera—and is serving dishes like suckling pig with taro root purée and escarole and a seafood salad with mandarin and lemon aioli." - Lane Nieset Lane Nieset Lane Nieset is a travel writer from Miami who has lived in France for the past decade. From Paris, she covers a mix of lifestyle, wine, food, and design for publications including Food & Wine, Condé Nast Traveler, Vogue, and more. Travel + Leisure Editorial Guidelines