Apasionado del proceso: técnica, fuego y sabor.

Chifrijo — Crispy pork belly with tender beans, pico de gallo, and rice, served with tortillas

Corvina Ceviche — Fresh fish marinated in lime juice with cilantro, onion, and sweet pepper, served with fried plantains

Black Bean Soup — Black bean broth with a poached egg and cilantro, served with homemade tortillas

Vigorón — Boiled yuca with crispy pork rinds and cabbage salad with tomato and chimichurri

Gallos de Arracache — Corn tortillas filled with arracache (a root vegetable similar to celery) sautéed with achiote and pork

Traditional Casado — Rice, beans, sweet plantain, salad, and meat (chicken, beef, or pork) in sauce, served with a side of potato hash

Olla de Carne (Beef Stew) — Hearty soup with beef and vegetables like yuca, tiquizque, sweet potato, green plantain, and chayote

Caribbean Rondón — Coconut-based soup with fish or seafood, green plantains, and root vegetables like yam and yuca

Shrimp Rice — Stir-fried rice with fresh shrimp, achiote, and vegetables, served with salad and French fries

Achiote Chicken — Slow-cooked chicken in achiote sauce with spices, served with white rice and chayote hash

Tres Leches Cake — Moist sponge cake soaked in evaporated milk, condensed milk, and heavy cream, topped with meringue

Arroz con leche — Creamy dessert made with rice, milk, cinnamon, and raisins

Churchill — Shaved ice with syrup, condensed milk, ice cream, and fresh fruit

Tártar de Banano Verde — Green banana tartare with a hint of lime, cilantro, and a touch of spicy pepper, served with toasted cashews

Empanadas de Chiverre — Traditional turnovers filled with sweet chiverre (a type of squash) and panela caramel

Enyucados — Fried yuca croquettes stuffed with cheese and served with homemade tomato sauce

Picadillo de Papaya Verde — Green papaya hash with ground beef and achiote, served with warm tortillas

Patacones con Frijol Molido y Queso — Twice-fried green plantains topped with refried black beans and fresh Costa Rican cheese

Arroz con Pollo — Classic Costa Rican yellow rice with shredded chicken, vegetables, and spices, served with Russian salad and sweet plantain

Lomo en Salsa de Cebolla — Tender beef loin slow-cooked in a rich onion sauce, served with mashed potatoes and sautéed vegetables

Pescado en Salsa Caribeña — Fresh fish fillet cooked in coconut milk, bell peppers, and spices, served with rice and patacones

Chuleta de Cerdo en Salsa de Tamarindo — Grilled pork chop glazed with a sweet and tangy tamarind sauce, accompanied by rice and fried yuca

Sopa de Mondongo — Hearty tripe soup cooked with vegetables, corn, and achiote, served with white rice and a side of tortillas

Pan Bon — Caribbean-style spiced fruit cake with raisins, cinnamon, and nutmeg

Buñuelos con Miel de Tapa — Yuca fritters drizzled with sugarcane syrup

Dulce de Nance — Nance fruit cooked in sugar syrup, served with vanilla ice cream

Flan de Coco — Creamy coconut flan with a caramel glaze

Melcochas de Tapa — Chewy sugarcane toffees with a hint of lemon

Corvina Carpaccio with Jaguar’s Milk — Thinly sliced fresh corvina with tiger’s milk infused with soursop and Panamanian chili, served with crispy purple corn

Grilled Octopus Tostada with Pork Crackling Sauce — Grilled octopus on a yuca tostada with pork crackling emulsion and cilantro sprouts

Warm Cream of Squash and Coconut — Velvety squash cream with coconut milk and ginger, served with Caribbean shrimp tartare

Lobster and Green Mango Ceviche — Lobster marinated in mandarin lime with green mango julienne, cas powder, and artisanal gin foam

Pork Terrine with Guava and Coffee — Slow-cooked pork pressed into a terrine, served with a reduction of guava and Tarrazú coffee, accompanied by caramelized red onion chutney

Beef Tenderloin with Rum and Chocolate Sauce — Premium beef tenderloin with aged rum and Talamanca chocolate reduction, served with sweet potato purée and seasonal mushrooms

Herb-Crusted Red Snapper with Passion Fruit Sauce — Fresh red snapper fillet with a crispy herb crust, served with passion fruit sauce and arracacha purée with almonds

Duck Confit with Tamarind and Creole Spices — Slow-cooked duck leg with a tamarind, cinnamon, and star anise reduction, served with pejibaye risotto

Oxtail Ravioli with Turrialba Cheese Cream — Fresh pasta stuffed with wine-braised oxtail, served with Turrialba cheese foam and crispy leeks

Lobster Tail in Achiote Butter — Grilled lobster tail brushed with achiote butter and spices, served with coconut rice and tender asparagus

Cas Parfait with Crispy Cacao — Cas fruit foam with crunchy cacao bits and honey

Guaba Mousse with Tropical Fruit Compote — Smooth guaba mousse with tropical fruit compote and native corn crumble

Artisanal Cuajada Cheese Ice Cream with Cane Honey — House-made cuajada cheese ice cream with cane honey and toasted nuts

Coconut and Rum Cream with Almond Cake — Coconut cream infused with aged rum over almond cake, finished with caramel reduction and sea salt

Nance Soufflé with Mandarin Sorbet — Light nance soufflé with a hint of vanilla, served with mandarin sorbet and macadamia crumble

French Onion Soup Gratinée — Traditional French onion soup with caramelized onions, beef broth, and a Gruyère cheese gratin on toasted bread

Warm Goat Cheese Salad — Warm goat cheese on toasted bread, served over a bed of mixed greens with walnuts, honey, and a light vinaigrette

Salmon Tartare — Fresh salmon tartare with shallots, capers, lemon juice, and chives, served with crispy baguette slices

Boeuf Bourguignon — Slow-cooked beef stew in red wine with carrots, pearl onions, and mushrooms, served with buttery mashed potatoes

Coq au Vin — Traditional braised chicken in a rich red wine sauce with lardons, mushrooms, and pearl onions, served with potato purée

Sea Bass Meunière — Pan-seared sea bass in a brown butter, lemon, and parsley sauce, served with steamed asparagus and pommes vapeur

Duck à l'Orange — Roasted duck breast with a caramelized orange sauce, served with gratin dauphinois

Crème Brûlée — Classic vanilla custard with a caramelized sugar crust

Tarte Tatin — Caramelized upside-down apple tart served with a scoop of vanilla ice cream

Chocolate Mousse — Silky dark chocolate mousse with a hint of orange zest and whipped cream

Tuna Tartare with Avocado and Sesame Sauce — Fresh red tuna diced and paired with creamy avocado and a light toasted sesame sauce

Scallop Ceviche with Lemon and Basil — Fresh scallops marinated in lemon juice, basil, and a touch of olive oil, served with edible flowers

Lobster Salad with Dijon Mustard Mayonnaise — Fresh lobster served in a smooth Dijon mustard mayonnaise, accompanied by mixed greens and cherry tomatoes

Chicken Breast Stuffed with Truffle and Asparagus — Chicken breast stuffed with a mixture of truffles and asparagus, served with a white wine sauce and mashed potatoes with caramelized onions

Grilled Salmon with Champagne Sauce — Grilled salmon fillet with a delicate Champagne sauce, accompanied by creamy celery root purée

Duck à l'Orange with Sweet Potato Purée — Roasted duck breast with an orange sauce reduction and spices, served with sweet potato purée and glazed vegetables

Herb-Crusted Sea Bass with Lemon and Caper Sauce — Sea bass with a crispy herb crust, served with a lemon and caper sauce, wild rice, and asparagus

Apple Tarte Tatin with Vanilla Ice Cream — Caramelized upside-down apple tart served with a scoop of artisanal vanilla ice cream

Raspberry Soufflé with Chantilly Cream — Delicate raspberry soufflé served with smooth Chantilly cream

Chocolate Mousse with Candied Orange — Silky dark chocolate mousse with a touch of candied orange and citrus zest