Chef a domicilio

Red tuna carpaccio with olive oil, lemon, and capers – thin slices of fresh red tuna, dressed with extra virgin olive oil, lemon, capers, and fresh basil leaves

Heirloom tomato salad with burrata and extra virgin olive oil – local heirloom tomatoes, fresh burrata, basil, and a drizzle of extra virgin olive oil

Red snapper tartare with mango and avocado – fresh red snapper diced and mixed with mango, avocado, red onion, cilantro, and a touch of olive oil and lemon

Serrano ham croquettes with homemade tomato sauce – crispy croquettes filled with serrano ham, served with a homemade tomato sauce with fresh herbs

Grilled octopus with paprika and black garlic sauce – grilled octopus served with a smoky paprika and black garlic sauce, garnished with fresh chives

Chilled cucumber and yogurt soup with mint – a refreshing chilled soup made with cucumber, greek yogurt, garlic, and mint, perfect for costa rica’s tropical climate

Grilled red snapper with lemon and capers sauce – fresh red snapper fillets grilled and served with a lemon and caper sauce, accompanied by herb-roasted potatoes

Seafood risotto with saffron and white wine – creamy risotto with fresh seafood, saffron, white wine, onion, and a touch of parmesan

Roast lamb with rosemary and red wine sauce – roast leg of lamb served with a red wine and rosemary sauce, accompanied by rustic mashed potatoes and seasonal vegetables

Mediterranean paella with chicken and seafood – traditional paella with rice, fresh seafood, chicken, peppers, and peas, cooked with fish stock and saffron

Fresh pasta with tomato sauce, basil, and pecorino cheese – homemade fresh pasta with a homemade tomato sauce, fresh basil, and grated pecorino cheese

Oven-baked hake with provençal herbs and olive oil – oven-baked hake with provençal herbs, olive oil, and a touch of lemon, served with wild rice

Vegetarian moussaka – moussaka made with eggplant, zucchini, tomatoes, and lentils, topped with a smooth béchamel sauce and baked until golden

Lemon and almond tart with pastry cream – almond crust with lemon pastry cream, decorated with lemon zest and slivered almonds

Panna cotta with seasonal fruits and costa rican honey – smooth panna cotta served with fresh local fruits and a drizzle of costa rican honey

Baklava with pistachios and honey – traditional baklava with layers of phyllo dough, pistachios, and a drizzle of local honey

Pistachio ice cream with olive oil and maldon salt – creamy pistachio ice cream served with a touch of olive oil and maldon salt

Chocolate mousse with fresh raspberries – dark chocolate mousse accompanied by fresh raspberries and a dollop of chantilly cream

Tuna tartare with passion fruit and ginger – fresh diced tuna marinated in passion fruit, ginger, and soy sauce, served with crispy plantain chips

Nikkei ceviche with white fish – white fish marinated in leche de tigre with a touch of miso and ají amarillo, served with avocado and crispy nori

Grilled octopus with cilantro mojo – tender grilled octopus served with a fresh cilantro, lime, and garlic sauce, accompanied by smoked yuca purée

Beef tataki with ponzu and sesame – lightly seared beef loin, thinly sliced and served with ponzu sauce, toasted sesame seeds, and radish sprouts

Beef and ginger dumplings with tamarind sauce – dumplings filled with beef, ginger, and garlic, served with a tamarind-soy reduction

Honey-sriracha glazed salmon over coconut risotto – seared salmon glazed with a sweet and spicy honey-sriracha sauce, served over creamy coconut risotto

Thai-style lobster with red curry and basil – lobster tail cooked in an aromatic red curry with coconut milk, served with jasmine rice

Ribeye with herb butter and truffled potatoes – juicy grilled ribeye finished with garlic-herb butter, served with truffled potatoes and asparagus

Crab ravioli with saffron and shrimp sauce – handmade ravioli stuffed with crab, served in a silky saffron sauce with sautéed shrimp and a touch of brandy

Sesame-crusted seared tuna with wakame salad – lightly seared tuna loin coated in black and white sesame seeds, served with a wakame seaweed salad and citrus vinaigrette

Braised short rib with sweet potato purée and red wine demi-glace – slow-cooked beef short rib in a red wine reduction with spices, served over a smooth sweet potato purée

Coconut & lemongrass panna cotta with tropical fruits – creamy coconut panna cotta infused with lemongrass, served with mango, pineapple, and passion fruit

Dark chocolate tart with sea salt and banana ice cream – crunchy dark chocolate tart with a hint of sea salt, served with homemade banana ice cream

Passion fruit cheesecake with almond crumble – smooth passion fruit cheesecake with an almond base and caramelized crumble topping

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

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

Classic bruschetta: artisan bread with tomato, garlic, basil, and olive oil

Hummus with toasted pita bread: chickpea purée with tahini, lemon, and cumin

Tzatziki with vegetable crudités: greek yogurt with cucumber, garlic, and fresh herbs

Tomato and basil soup: with a touch of extra virgin olive oil

Greek salad: tomato, cucumber, red onion, olives, and feta cheese

Spanish omelet: traditional potato and onion omelet, served with aioli

Chicken and vegetable paella: saffron-infused rice with peppers and mediterranean spices

Pasta with genovese pesto: fresh basil, garlic, parmesan cheese, and pine nuts

Homemade moussaka: greek-style eggplant lasagna with meat and béchamel sauce

Baklava with honey and nuts

Almond tart with candied orange

Artisan yogurt ice cream with honey and walnuts

Oliva ascolane(crispy meat stuffed olives

Spanish potato and egg tortilla with lioli

San sebastian style pintxos ( a selection of traditional spanish snacks)

Italian charcuterie board with fresh and aged cheeses

Seafood antipasto, all sort of local seafood served cold with sides

Lobster arancini with pimentón sauce

Artichokes, parmesan and roast steak salad

Crispy octopus a la gallega with roast potatoes

Lobster bisque with parsley oil a and brioche crisps

Bruschetta de proscuitto, ricotta casera e higos

Potato and prosciutto croquettes

Stake carpaccio with crispy cappers and aged parmesan

Stake tartar with local sides twist

Whole nuts stuffed tenderloin with blackberries demigalsd

Chicken a la florentina

Braised mediterranean sea bass with pistacho pesto

Saffron risotto and short ribs stew

Traditional carbonara pasta

Fig and prunes sauce pork served with gusto agro

Tiramisu

Flambee pineapple with ice cream

Torttino di cioccolato

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

Peruvian causa stuffed with smoked chicken and avocado

Cassava arepitas with coastal-style sour cream and crispy pork rinds

Sweet plantain croquettes with fresh cheese and chili sauce

Heirloom tomato salad with farmer's cheese and passion fruit vinaigrette

Sweet corn soup with coconut and curry notes

Corn toast with white fish ceviche

Braised chicken with tamarind sauce and sweet potato purée

Baked fish with an herb crust and coconut rice

Beef stew with creole spices and tender bean rice

Soursop mousse with cacao crumble

Coconut flan with panela caramel

Passion fruit tart with oat cookie crust