Beneath a wooden-spaceship-like, open-air structure near the pool inside the Mangroove Hotel, Argentine chef Sebastian La Rocca oversees one of the most exciting menus in Costa Rica. Here he infuses local ingredients, from 30-day aged Costa Rican beef to mahimahi, into elegant meals that wouldn’t be out of place in a top restaurant in any North American city. Start your meal with red snapper crudo before moving to mouthwatering main courses like seed-crusted snook or glazed short ribs with apple-jalapeño purée.