Al Suave House places you at the heart of El Zonte's vibrant culinary scene, where local flavors, sustainable dining, and the freshest ingredients come together in perfect harmony. Among these experiences lies one of our favorites: Nan-Tal.
The signature restaurant of the eco-conscious Palo Verde Hotel, Nan-Tal is directly connected to Al Suave House—giving you effortless access to one of El Zonte’s most celebrated dining experiences.
The name Nan-Tal comes from Nawat, El Salvador's indigenous language, meaning "mother earth"—a connection to the land reflected in every dish. Chef Raquel Iglesias brings her childhood passion for cooking to the kitchen, combining local Salvadoran ingredients like sinti (corn), chil (chili), and kakawat (cacao) with international techniques. As she puts it, "Food isn't just sustenance—it's a way to share who we are."
From Our Table to Yours
We spend a lot of time at Nan -Tal (lucky us), and over the months, a few favorite dishes have stood out. Here’s what we keep coming back to—and what we think you shouldn’t miss.
Start your meal with the Enchilada Acevichada, where fresh fish meets jalapeño aioli and guacamole on a crispy corn tortilla made with achiote, a spice blend made from annatto seeds that gives the tortilla its rich color and earthy flavor.
If you’re in the mood for something lighter, try the Tartar de Atún. Yellowfin tuna is paired with soy, wasabi, and avocado, plus a touch of chipotle mayo.
The flavors only get bolder from here. The Pulpo a la Parrilla serves grilled octopus with garlic and cumin, paired with yellow aji mashed potatoes.
Seafood lovers shouldn't miss the Camarones Cihuatán, where shrimp is served in a smoky rum sauce with a coffee reduction that adds an unexpected depth. For a lighter option, the Poke Bowl Atún Aleta Amarilla combines sushi rice, avocado, and fresh tuna.
Vegetarians have equally thoughtful options, like the Berenjena Rostizada—roasted eggplant with yogurt curry sauce, cranberries, and almonds.
For dessert, we recommend the French Toast. Nan-Tal puts a unique spin on this classic by soaking it in horchata de morro, a traditional Salvadoran drink made from ground morro seeds, rice, and spices. The result is rich, comforting, and full of flavor.
A Philosophy of Connection
What makes Nan-Tal truly special isn't just the food–it's the story behind it. The restaurant’s manifesto is rooted ingratitude:for the rain, the land, the farmers, and the hands that bring each dish to life. Every ingredient carries cultural weight, from the corn in the tortillas to the cacao in the desserts, reflecting the spirit of El Zonte and the deeper heritage of El Salvador.
Nan-Tal’s inviting atmosphere suits both quiet dinners and lively gatherings. For guests of Al Suave House, the private connecting door makes it easy to enjoy the full menu without leaving home—ideal for evenings when you’d rather unwind in your own space. For a more intimate experience, Chef Raquel can prepare a private dinner at the house, turning your stay into a personalized culinary moment.
As the sun sets over El Zonte, Nan-Tal becomes more than just a restaurant, but a place to slow down and savor. Whether you're sharing plates with friends or enjoying a peaceful meal with an ocean view, you’re tasting a piece of El Salvador’s heart.
