At Nautical, the carob harvest brought people together beneath the trees — and, later, around a table where carob was at the heart of every course.
The carob trees of Faralya have stood on this coastline far longer than any of us. When their pods darken at the end of summer, the harvest begins the way it always has: by hand, together, in the shade.
Guests, neighbours and the Nautical team worked side by side — a morning that belonged less to a hotel and more to the land it stands on.
The pods became syrup, slowly, over open heat — a method that has not changed in generations. Dark, dense and quietly sweet, carob syrup carries the taste of the hillside it came from.
What remained after pressing returned to the earth as compost, feeding the gardens that feed the kitchen. The circle stayed unbroken: taken from the land, given back to the land.
The evening ended where days at Nautical tend to end — around a shared table. This time, carob was at the heart of every course: an evening of sharing, shaped by a single ingredient and the people who gathered it.
Everything we receive from nature carries a chance to give back.
The harvest is one day in a life that moves with the seasons. Discover how the rest of the year unfolds at Nautical.
Discover Nautical Explore Experiences