The sophisticated and strikingly-contemporary lodge is designed as the ideal springboard for exploring the biodiverse world of its reserve. A hideaway in the clouds only accessible to its guests and located on a high plateau, Mashpi Lodge features views of the forested mountains on one side and the forest right up close on the other through its floor-to-ceiling glass windows.
The Lodge, built with the latest techniques in sustainable building and employing hydroelectric power in the near future, is designed to blend beautifully with its surroundings. It features contemporary, minimalist decor, mixing warm earth tones, notes of bright colour, clean lines and striking angles and vistas: a luxury cocoon amid the cloudforest with the natural world just beyond, ideal for contemplation and relaxation.
Mashpi lodge is designed to completely immerse you in the cloudforest, while keeping its creatures safely at bay – a luxury cocoon amid the clouds and tumbling mountains. The rooms, arranged over three floors, all face north, with floor-to-ceiling glass windows, some on two sides, with the forest just a few meters away.
You wake up to a captivating view awash with greens and browns, with trunks, branches, vines, leaves, birds and clouds all around. It's a bit like being in a capsule, observing life beyond from the comfort of your bed. Open the window, and the sounds of bird and frog calls wash over you. The rooms' lighting is subdued, hidden LED lights running along the handsome wooden bedheads providing a magical touch.
Mashpi strives to minimize its impact on the environment. Therefore, we request you to:
The Lodge's towering, two-story Dining Room offers a dramatic setting for a lively gourmet experience. Here, Mashpi's chefs draw from the diversity of Ecuadorian cuisine and ingredients, making the most of its location between the coast and the Andes: the best of both worlds.
Dishes are conjured with herbs (mint, peppermint, lemongrass, chillangua, wild garlic, citronella, stevia, basil and sweet basil...), spices, varieties of chilies, and leaves from the surrounding rainforest, as well as from delicious regional ingredients, such as a vast array of tropical and temperate fruits (think papaya, pineapple, naranjilla, guanabana, muyo, snake fruit, wild blackberry...) and palm heart, coffee, manioc, chocolate and plantain. Breakfasts are very informal and include fresh fruit from the region, breads, eggs any style, cheeses, hams, cereals, home-made jams, organic honey and muesli, and energizing fruit juices for the day's activities. Lunch is deliberately light, with a changing menu every day, mixing a wide variety of fresh vegetables, soups, sandwiches and a mix of classic, contemporary Ecuadorian dishes. Ceviche – served in different styles – might well feature. Again, delicious and energizing fruit juices are on offer, and, to end the meal, a buffet of delicious, home-made ice-cream – including palm heart, coffee, chocolate, sweet mini-banana.