Chef Carlos Ocampo Garcia

Caprese salad: a delicious mixture of fresh mozzarella cheese, candied cherry tomatoes, and the delightful flavor of arugula

Handmade focaccia with 48-hour fermentation, featuring red onion, olives, and olive oil for an explosion of flavor

Neapolitan pizza to suit the customer's taste

Flan: a delicious, completely homemade dessert, just like Grandma's recipe

Gallos: en la gastronomía costarricense, un "gallo" no se refiere al ave, sino a una preparación que consiste en una tortilla (generalmente de maíz) con algún tipo de acompañamiento encima

Ceviche: el ceviche tico se caracteriza por ser una versión más sencilla, fresca y con pocos ingredientes cocinados, en comparación con otras variantes latinoamericanas

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

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

Picadillo de papaya con chicharrón de panzada

Carne en salsa caribeña

Papaya mince with pork belly

Meat in Caribbean sauce

Vigorón: Se trata de un plato simple pero muy sabroso que combina yuca sancochada, chicharrón y ensalada de repollo con vinagre

Cremoso de picadillo de papa

Vigorón: It is a simple but very tasty dish that combines stewed cassava, chicharrón and cabbage salad with vinegar

Creamy Potato Picadillo (mince)

Enyucado dulce

Dulce de pejibaye

Mousse de churchill

Pejibaye Sweet: A traditional Costa Rican fruit, delicately slow-cooked into a smooth, sweet filling

Enyucado dulce: It's a sphere of cassava dough with a sweet filling

Mousse de churchill: Churchill is a drink like a typical ice cream from Puntarenas, a psychotic area of Costa Rica turned into mousse

Beetroot hummus accompanied by walnuts and toasted bread

Mushroom stuffed with a mix of goat cheesse and ricotta with a saute of chives and mushroom stems

Croquete stuffed with a broccoli and ayote puree with a black garlic alioli

Homemade fetuchinni with spinach sauce accompanied by sauteed mushrooms

Loin tail medallion with a blackberry sauce with potatoes with herb butter

Risotto with trout

Chicken in creamy chipotle sauce accompanied by corn ribs and baby vegetables

Flan a delicious dessert completely homemade like grandma's recipe

Cheesecake

Morenito (platain with ayote honey cream)