Private Chef in San Carlos

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

Tártaro tibio de hongos y nuez mostaza antigua, alcaparras, yema curada y aceite de hierbas

Carpaccio de remolacha asada queso de cabra, vinagreta cítrica y semillas tostadas

Ravioli artesanal relleno de ricotta y espinaca mantequilla avellanada, parmesano y pimienta negra

Crema sedosa de coliflor rostizada aceite de oliva premium y crumble de pan especiado

Langosta al horno estilo clásico preparación cremosa delicada, gratinado sutil servida con puré sedoso de papa y vegetales baby salteados

Short rib de res braseado lentamente reducción natural puré fino y vegetales baby

Corvina sellada piel crujiente mantequilla de limón y alcaparras risotto suave o puré fino

Tarta tibia de chocolate oscuro cremoso de avellana y fruta fresca

Creme brúlèe de piña caramelizada

Thinly sliced fresh fish served with a citrus dressing, fresh herbs, and a touch of chili

Caribbean-style ceviche served in tiger's milk and coconut milk with habanero peppers

Pati caribbean empanada served with a moderately spicy fish paste

A traditional costa rican black bean soup made with slowly cooked beans, onions, garlic, and spices, finished with fresh cilantro and a soft-poached egg. comforting, rich, and deeply rooted in costa rican cuisine

Corn tortillas filled with seasoned trout and finished with pickled red onion

A crispy corn tortilla topped with tender achiote-marinated chicken, smooth refried black beans, and a touch of fresh guacamole. a balanced costa rican–inspired dish combining smoky, earthy flavors with creamy freshness

Cauliflower and broccoli puree with local trout and grilled vegetables with red tomato and chipotle pesto

Soft potato gnocchi served in a vibrant caribbean-style tomato sauce, gently spiced and aromatic, finished with creamy goat cheese. a comforting yet fresh dish that blends classic gnocchi with tropical caribbean flavors

Costa rican grass-fed ribeye with pejibaye & potato puree and chimichurri

Cas-filled profiteroles with ayote honey syrup

Ripe plantain croquettes in syrup with mozzarella cheese

Cacique guaro eggnog mousse cacique guaro eggnog mousse, light and creamy

Tiradito de salmón láminas finas de salmón fresco, leche de tigre de maracuyá, ají amarillo suave y aceite de hierbas

Ceviche en crema de rocoto pescado fresco marinado en una leche de tigre cremosa y ligeramente picante, camote glaseado y choclo

Sopa a la minuta caldo intenso de res con pasta corta, crema de leche y notas especiadas, servido como reconfortante apertura caliente

Canelones rellenos de ají de gallina (creación chef more’s) pasta freca rellena de ají de gallina cremoso, gratinados ligeramente con queso suave

Causa limeña contemporánea papa prensada con ají amarillo y limón, relleno cremoso de pollo o camarón, palta y emulsión suave

Lomo saltado con tagliatelle frescos a la huancaína salteado clásico de res con cebolla morada y tomate, servido sobre pasta fresca bañada en una salsa huancaína suave y elegante

Pollada peruana pollo marinado en especias tradicionales, acompañado de papas a la huancaína o pasta corta salteada

Camarones rebozados crocantes salsa de ají rocoto con un risotto de quinoa al ají amarillo

Crema volteada de naranja textura sedosa y notas cítricas, servida dentro de la cáscara de naranja para una presentación fresca y elegante

Suspiro limeño clásico cremoso de manjar con merengue aromatizado

Tuna tartare

Ceviche: ceviche tico is characterized by being a simpler version, fresh and with few cooked ingredients, compared to other latin american variants

Fish croquette

Homemade pasta accompanied by seafood in pomodoro sauce

Creamy rice with shrimp

Trout with garlic potato and vegetables

Brownie with ice cream

Profiteroles

Dulce leche crepes

Shrimp ceviche with coconut tiger's milk and plantain chips

Corn empanadas stuffed with lamb and smoked cheese

Eggplant rolls with ricotta and cilantro pesto

Mini arepas filled with garlic octopus and yellow chili emulsion

Pejibaye soup with crispy cheese and truffle oil

Fresh hearts of palm salad with avocado and tamarind vinaigrette

Tuna tartare with pickled chili and crispy rice

Beef carpaccio with mustard emulsion and capers

Duck breast with red fruit sauce and cassava purée

Honey-glazed pork loin with squash purée

Grilled fish with mango chimichurri and spiced quinoa

Slow-cooked beef ribs with cacao sauce and roasted vegetables

Artisan coffee ice cream with cacao cookie

Warm chocolate tart with guava ice cream

Suspiro limeño with fresh fruits and passion fruit reduction

Mango and ginger cheesecake with almond crumble

Papaya mince with pork belly

Gallos: in costa rican gastronomy, a "rooster" does not refer to the bird, but to a preparation that consists of a tortilla (usually corn) with some kind of accompaniment on top

Caribbean chicken in coconut sauce slow-cooked chicken in coconut milk with spices and vegetables, aromatic and comforting

Beef tongue in sauce slow-cooked beef tongue bathed in a smooth and flavorful creole tomato sauce

Achiote chicken slow-cooked chicken with achiote and spices, with an intense and traditional flavor

Corn rice rice prepared with dried corn, pork, and annatto, an ancestral chorotega dish

Coconut cake a soft sponge cake made with shredded coconut and coconut milk, with a tropical flavor

Arroz con leche (costa rican rice pudding) a creamy and comforting dessert made with rice slowly cooked in milk, sugar, and cinnamon. sweet, soft, and full of homemade flavor — a true costa rican classic

Banana cake

Pumpkin honey a traditional dessert made with pumpkin slowly cooked in a sugar cane syrup with cinnamon and cloves, until a thick and aromatic syrup is obtained

Mediterranean bruschetta – toasted bread topped with diced tomatoes, olives, basil, and feta cheese

Andalusian gazpacho – refreshing cold soup made with tomatoes, cucumber, bell pepper, and garlic

Greek salad – fresh cucumber, tomatoes, olives, red onion, and feta cheese with a lemon dressing

Marinera-style mussels – steamed mussels cooked with white wine, garlic, and parsley

Hummus with pita bread – creamy chickpea dip with tahini, lemon, and olive oil, served with warm pita

Spanish tortilla – traditional potato and onion omelet, cooked slowly until golden and tender

Mixed paella – traditional saffron-infused rice with seafood, chicken, and vegetables

Ratatouille – classic provençal dish made with slow-cooked eggplant, zucchini, tomatoes, and bell peppers. served with garlic-infused toasted country bread

Garlic chicken (pollo al ajillo) – juicy chicken cooked with garlic, white wine, and fresh parsley. served with rosemary potatoes and grilled asparagus

Salt-crusted sea bream (dorada a la sal) – whole sea bream baked in a salt crust for a tender, flavorful result. served with arugula, fennel, and orange salad

Herb-roasted lamb – slow-roasted lamb marinated with rosemary, garlic, and olive oil. served with creamy chickpea purée and roasted vegetables

Pasta with basil pesto – fresh pasta tossed in a fragrant basil, pine nut, and parmesan pesto sauce. served with a cherry tomato and mozzarella salad

Moussaka – greek-style baked eggplant with ground lamb, tomato sauce, and béchamel. served with a cucumber, yogurt, and mint salad

Grilled calamari – tender grilled squid with lemon, olive oil, and fresh herbs. served with aromatic basmati rice and fresh herbs

Catalan cream (crema catalana) – spanish-style crème brûlée with a caramelized sugar crust

Baklava – flaky pastry layers filled with honey and nuts

Santiago almond cake (tarta de santiago) – moist almond cake dusted with powdered sugar

Yogurt ice cream with honey and walnuts – creamy and refreshing dessert with mediterranean flavors

Panna cotta with berries – silky italian vanilla cream topped with a mixed berry sauce