By Margarita Askolskaya
The Caribbean Sea for cruisers is about more than just trade winds, chart lines, and beautiful anchorages. At its core, it’s about people and those unofficial gathering spots where salty tales are swapped along with the aromas of island cuisine. Places like the brewery near Prickly Bay in Grenada, Princess Margaret Beach in Bequia, or St. Anne in Martinique with its famous weekly beach barbecue are essential threads in the tapestry of cruising culture.
Lately, however, a new, wonderfully warm and delicious address has appeared on the chart: Dolphin Bay in the Bocas del Toro archipelago, Panama. It’s a place that welcomes guests not only with a pod of dolphins but with an atmosphere you won’t find anywhere else.
A Dream that Found its Anchor
We first met Ryan and Andrea in Grenada in June 2023, at a craft brewery where sailors gather to cool off after a hot day and catch up on the latest news. They had been cruising the Caribbean for several years on their catamaran with their two kids and were well-known to many sailing families. If you cruise with children, you know the type: open, vibrant, generous with help and laughter.
One day, Ryan mentioned almost in passing, “We bought a small island in Bocas del Toro. We want to create a place where cruisers can come, relax, meet, and share experiences.”
It sounded like a fairy tale back then. Today, that dream is a reality. Ryan and Andrea have created not just a home, but a self-sufficient homestead and a true culinary paradise that cruisers return to again and again.
At Dolphin Bay, food isn’t just sustenance; it’s part of the place and its story. The entire island’s kitchen is built on a perfect balance.
The heart of the island is Andrea’s garden and farm that feeds the household. Her homestead is a masterclass in thoughtful cycles: raised beds of herbs, lime trees, seasonal vegetables, papaya, mango, and various pepper varieties. You’ll find all the classic Caribbean staples, plus other plants Andrea experiments with in the local climate. Here, the tomatoes are sweet, the herbs are fragrant, and the yolks from their own chickens’ eggs are a deep, sun-amber gold.
She greets guests with warm, aromatic, homemade bread straight from the oven. Bread that crackles when you break it. Warm. Alive. It’s baked with local water and the very breath of the tropics, and is often served with her signature preserves and chutneys, which you can enjoy on the spot or take home in a jar.
If the garden is the island’s calm heart, then the fire belongs to Ryan. The soul of the home is Ryan’s grill and smoker, a testament to time, fire, and mastery. Ryan slow smokes meats using spices and techniques gathered from their travels through Mexico, Guatemala, Colombia, and the Caribbean islands. This isn’t just barbecue; it’s the taste of sea voyages. Juicy, smoky meat, homemade sausages, and marinades that strike a perfect balance of tropical sweetness, smoke, and island freshness. The silence that falls over the table as guests eat his meat is the highest compliment.
And their cocktails, made with Andrea’s homemade syrups and Ryan’s fiery blends? These secrets I’d better leave for you to discover when you drop anchor. A story, unfortunately, cannot convey taste!
The “Bring Your Own Dish” Tradition
The ultimate goal of any meal is connection. Food is meant to be a conversation starter, a reason to gather, and a memory in the making.
The culmination of every evening at Dolphin Bay is the communal dinner, uniting sailors from all over the world. Ryan and Andrea have embraced a tradition familiar to those who’ve visited Martinique: the “bring a plate” potluck. Around the large table, crews from across the globe gather, and every dish brought from a boat has its own story. Strangers become friends, exchanging recipes, news, and simple laughter. At Dolphin Bay, friendship begins with the simple phrase: “Try this.”
Ryan and Andrea have created more than a destination; they’ve crafted a gastronomic philosophy. It’s a duet between the earthy abundance of the garden and the transformative power of the fire. The couple constantly invents new and unforgettable flavor combinations. You can taste and even take some home with you if you make it to the island.
We watched this empty piece of land transform into a home. We’ve seen this family plant palm trees with their own hands, build decks, and create a kitchen with a large table meant for shared dinners. Boats from across the Caribbean don’t just stop here for a secure anchorage. They come for the meeting. For the conversation. For the flavor.
Dolphin Bay is a reminder of the importance of dreaming boldly. And a testament to the fact that the Caribbean is not just bays and wind. It’s about people. And the moments that stay with you forever. It’s a perfect example of a truth we’ve learned over a decade of sailing the world: The most precious souvenirs aren’t things, but the tastes and recipes we collect along the way.
If your route takes you through Bocas del Toro, be sure to call in at Dolphin Bay. You’ll find not only unforgettable flavors but also warm, open friends. The dolphins will be there to greet you, too.
And now, with their permission, I share a few signature recipes that capture the spirit of the island:
Spicy Mango Hibiscus Jam
A tropical explosion of flavor with a fiery twist: sweet sun-ripened mango, citrusy brightness from orange juice, floral notes of hibiscus, and a daring kiss of ghost pepper heat.
1000g fresh mango, peeled and chopped
600g cane sugar
200ml fresh-squeezed orange juice
1 ghost pepper (or similar hot pepper), finely chopped
1 small handful dried hibiscus petals (flor de Jamaica) or 1 cup fresh hibiscus if available (in season, fresh blooms are absolutely magical)
1. In a blender or food processor, pulse mango and ghost pepper to your desired consistency. We prefer a rustic, chunky texture that shows off the fruit.
2. In a heavy-bottomed saucepan over low heat, combine the mango mixture with orange juice and sugar. Stir gently to dissolve the sugar.
3. Place dried hibiscus petals in a reusable tea bag or mesh spice pouch. Submerge into the pan with the mango mixture. (If you’re lucky enough to have fresh hibiscus, just toss the petals straight in — they’ll soften and melt into the jam.)
4. Bring the mixture to a gentle boil. Stir occasionally and press the hibiscus bag against the side of the pot to release its deep ruby color and tangy floral flavor.
5. Simmer for about 20-25 minutes, or until the jam thickens to your liking. Remove the hibiscus pouch and allow the jam to cool slightly before jarring.
Tips: Add a pinch of sea salt to enhance all the flavors. For an even wilder kick, steep two ghost peppers, just taste as you go! Pair with creamy cheeses, roasted meats, or spread over warm sourdough bread.
Banana & Rum Chutney
A taste of the Caribbean in a jar, a soft, sweet-spicy, unctuous condiment with a subtly daring finish. Perfect with meat, cheese, fish, or simply slathered on bread in the morning.
3 ripe bananas
2-3 tbsp raw cane sugar
Juice and zest of 1 lime
2 tbsp dark rum
1. Slice the bananas and place them in a small saucepan over low heat.
2. Add the cane sugar and gently stir until it melts and starts to caramelize with the fruit.
3. Add the lime juice and zest, and keep cooking slowly, stirring occasionally, until the mixture thickens and becomes glossy, about 8-10 minutes.
4. Remove from the heat and stir in the rum. Let it cool slightly so the flavors settle.
Serve with grilled chicken, roast pork, aged cheese — or simply by the spoonful. Because really … who’s going to stop us?
Pickled Habanero Pepper
It doesn’t assault with heat, it awakens the palate. Add just a drop, and the world becomes brighter.
15 habanero peppers (fresh)
1 tbsp garlic (minced or thinly sliced)
1 tsp mustard seeds
1 tbsp coarse salt
1/2 cup sugar
1 cup white vinegar
1. Wearing gloves, slice the habaneros into very thin rings (or leave whole and pierce each with a toothpick for a milder infusion).
Add them to a clean heatproof jar along with the garlic.
2. In a small saucepan, combine vinegar, sugar, coarse salt, and mustard seeds.
Heat over medium, stirring until the sugar and salt dissolve. Bring to a gentle simmer (do not boil hard).
3. Carefully pour the hot brine over the peppers and garlic, making sure everything is fully submerged. Seal the jar and let it cool to room temperature.
4. Refrigerate at least 24 hours before using; flavor deepens over 2–5 days.
How to use: Spoon into tacos, burgers, grilled fish or roasted veggies. Mix into marinades or salsas for serious heat. Or just add one slice to anything when you want instant Caribbean fire.
Follow the Wolfe family on Instagram (instagram.com/sailingwithlowexpectations; instagram.com/the_islandpantry). Margarita’s Culinary Treasures of the Seas: 11 Years of Sailing in One Cookbook! is more than a collection of recipes, it’s a culinary diary of an 11-year sailing voyage around the world. The e-book version is available from Google Books: play.google.com/store/books/details?id=rHvnEAAAQBAJ The print version can be ordered from Amazon: amazon.com/dp/B0CQD61QV8
Volume 1 of Margarita’s Sail, Spice and Savoury Seas is available from Amazon. Volume 2 is underway, and it promises to be even deeper, saltier, and warmer from the fire. amazon.com/SAILS-SPICES-SAVORY-SEAS-Explore/dp/B0CQD61QV8
