At Casa Palopó,
cuisine becomes an expression
— quiet yet bold —
of Guatemala’s essence.

In Santa Catarina Palopó, tradition isn’t a memory — it’s motion. Palopó 6.8 draws from the living knowledge of the twelve lakeside villages, where ancestral kitchens still speak through fire, smoke, and the quiet rhythm of preparation.

The cuisine here doesn’t imitate — it listens. Guided by those encounters, each dish becomes part of a new conversation: one that respects the past without standing still in it, and that looks ahead with intention, curiosity, and a distinctly Guatemalan spirit.

Fogattini with Icha-j Pá Sakil

A native herb. A whispered recipe. At Palopó 6.8, we fill our fogattini with Icha-j Pá Sakil — white herb and pepitoria — and finish it with a tamarillo sauce. A quiet homage to the kitchens of Santa Catarina Palopó, and a bold step toward what Guatemalan cuisine can become.

Take Your Seat at a Table
that Speaks of Place and Possibility

At Palopó 6.8, every dish is a reflection of the land — shaped by the spirit of the twelve lakeside villages and guided by a chef’s instinct to honor and evolve tradition. From the herb gardens to the volcanic slopes, Guatemala’s bounty finds new meaning here, in a cuisine that’s bold, rooted, and unmistakably its own.

Begin in the cobblestone heart of Antigua at Villa Bokéh — where lush gardens, curated design, and contemporary expressions of Guatemalan culture invite you to slow down and open up.


Then travel to the highlands and arrive at Casa Palopó, where Mayan traditions, handwoven color, and the stillness of Lake Atitlán create a sacred, grounding experience.



With two distinct settings, two celebrated chefs, and two unique takes on heritage and hospitality — this is Guatemala seen from both the inside and above.