Seasons
Le Cordon Bleu Paris-trained chef and owner Shlomy Koren began his time in Tamarindo at Pachanga. Since 2008, he’s been serving up tasty Mediterranean-inspired cuisine with an Asian twist out of a small kitchen at the Hotel Arco Iris. Good menu choices includeGood menu choices include seared tuna in a honey chili marinade; red snapper with potatoes and ratatouille; mushroom gyozas; and pan seared mahi mahi with a yogurt and tahini sauce. Don’t get too attached to any item, because the menu changes regularly, with daily specials and seasonal variations.
Le Cordon Bleu Paris-trained chef and owner Shlomy Koren began his time in Tamarindo at Pachanga. Since 2008, he’s been serving up tasty Mediterranean-inspired cuisine with an Asian twist out of a small kitchen at the Hotel Arco Iris. Good menu choices includeGood menu choices include seared tuna in a honey chili marinade; red snapper with potatoes and ratatouille; mushroom gyozas; and pan seared mahi mahi with a yogurt and tahini sauce. Don’t get too attached to any item, because the menu changes regularly, with daily specials and seasonal variations.
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