Caribbean cuisine with a Mediterranean soul in Puerto Viejo

Tender garden greens, Cahuita mango, heirloom avocado, local fresh goat cheese, and a sour-lime vinaigrette with stingless-bee honey.

Fresh Puerto Viejo shrimp, thinly sliced and dressed with coconut-almond oil, sour orange zest, and fleur de sel. Finished with wild sea microgreens and green plantain chips.

Catch-of-the-day sea bass, wild lime, sweet chili, avocado, and corn toasted over an earthen hearth by Bri-Bri women.

Cold and silky, served with shrimp ceviche, coconut focaccia, and a thread of wild cilantro oil.

Local red tuna, heirloom avocado, sour lime, fresh ginger, and pineapple gel. Served on a yuca toast.

Roasted garden beet, dressed with wild lime on a crisp artisanal coconut-bread toast. Finished with heirloom avocado guacamole and a glossy Cahuita mango gel.

Wild mushroom stuffed with yam sofrito, toasted quinoa, and red onion. Served with roasted tomato coulis and jungle basil.

Carnaroli rice cooked in mushroom broth with a mix of wild mushrooms or fresh seafood. Finished with coconut butter and sea parsley.

Handmade local wheat pasta with wild basil pesto, toasted pine nuts, and aged regional cheese.

Fresh squid ink in handmade pasta, sautéed with shrimp, mussels, and wild garlic in a Cahuita wine reduction with avocado leaf.

Hearth-seared tuna with heirloom avocado guacamole and chips of green plantain, yuca, and yam fried in coconut-almond oil.

Fresh mahi-mahi fillet cooked in bijagua leaf, over a smooth roasted broccoli purée and a bright wild passion fruit sauce.

Tender chargrilled octopus glazed with panela and ginger teriyaki. Served with a smoked potato tower and pineapple roasted in bijagua leaf.

Local chicken breast marinated in turmeric, lime, and mountain oregano, cooked in fresh coconut milk with rice from the region.

Beef cheek cooked for 48 hours. Served with creamy potato and smoked sweet potato purée, plus a red wine reduction with avocado leaf.

Grilled beef tenderloin with sautéed garden vegetables and chilies roasted in banana leaf.

Thinly sliced fresh pineapple with a local saffron infusion and soft coconut snow.

70% Cahuita cacao, hand toasted. A silky mousse with wild passion fruit coulis.

Talamanca vanilla and fresh coconut milk, handcrafted and churned slowly.

A monthly interpretation with local fruit such as mango, soursop, passion fruit, or pineapple over a coconut-almond and cacao base.