Patricia S from Larkspur got dinner at Pujol, which is currently ranked #12 globally among restaurants. That’s not “we’ll take you to a nice local place”—that’s legitimately one of the best restaurants on the planet. Chef’s table experience.
Patricia S | Larkspur, CA
“Included were yoga classes, a visit to the Frida Kahlo museum and (so special) an after-hours expertly guided tour of the Anthropology Museum – not to mention an unbelievable dinner at Pujol – currently rated 12 on the list of the top 50 restaurants in the world.”
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Daily meals are chef-prepared on-site. LLP described lunches specifically as “incredibly delicious” and designed to “give you brain power for your classes” with lots of vegetables. Not institutional cafeteria food.
LLP | Solo Traveler
“They offered incredibly delicious lunches designed to give you a flavor of Mexican cuisine- but also brain power for your classes! (lots of vibrant vegetables).”
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Lauri C | Santa Monica, California
“Breakfast and lunch were always delicious meals served by the Fluenz staff. They encouraged us to converse with them in Spanish even when ordering our meals.”
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Lauri C noted that even ordering your breakfast and lunch becomes practice—the staff actively pushes you to use Spanish for meal orders. You’re learning while eating.
robinthompsonphd | Solo Traveler
“The food was outstanding, fresh and representative of the local cuisine.”
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jordanmphillips | Austin, Texas
“The food was some of the best I’ve eaten and I’ll be dreaming of the salsa macha for months.”
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jordanmphillips is still thinking about the salsa macha months later. That’s the detail that separates “we’ll feed you” from actual culinary experience.