June 17, 2005
The cuisine has a touch of classical French, but uses local ingredients and flavors for a unique taste of Costa Rica. We shared a fish served a la plancha. It was delicious. I was underwhelmed by our appetizer, two varieties of bruschetta. However, our drinks, mojitos and their in-house martini, made up for it.
For dessert, don't miss Cahuita and Caramela. This is a chocolate banana tart sprinkled with caramel and served with a side of homemade ice cream. Of course, the sampler looked good, too. We actually shared an entrée to ensure we had room for dessert.
A restaurant like this connects city-dweller to city-dweller. This could be Paris, Florence, New York, or San Jose. Once at the restaurant, I was able to forget about my safety concerns, the heat, and the smog - and enjoy a meal that was as delicious and sophisticated as any large city has to offer.
From journal Adventurous Honeymoon in Costa Rica