You fetch your own water from a cooler, meals are served buffet style, and the food comes from a network of certified local growers. The corn may have been picked in the morning before going into a creamy reduction that’s been goosed with lime zest. Pomegranates grown in a local yard sharpen the fennel salad. Even seared salmon–raised in the country’s only sustainable fish farm–has been sourced with a conscience. Desserts by Gina Koo include a Bundt cake that would make a grandmother proud.