This is not your typical Costa Rican steakhouse. Chef Marco Leiva clearly has traveled, as he serves cuts rarely found in Central America, including porterhouses, picanhas, and chateaubriands, and carefully dry ages them in the cellar. As unusual: he serves them with internationally influenced side dishes, like sticky rice and papaya salad. Don’t eat meat? Not a problem here. Pescatarians will be pleased by the variety of seafood options on the menu, and excellent vegetarian mains, crafted from produce the restaurant grows in the backyard garden, occupy a prominent place on the menu. Furca is hidden in a residential area and still undiscovered by tourists.