Grano de Oro Restaurant
It’s no accident that the city’s most elegant boutique hotel also has one of its most revered fine dining restaurants. The owners wooed and won French-born Francis Canal, a classically trained chef who has never stopped evolving, combining classic techniques from his homeland with local ingredients, tropical flavors, and contemporary fusion elements. That means a meal here might include an appetizer of Costa Rican snails in puff pastry, followed by local pork with tamarind sauce or seabass crusted with macadamia nuts. The 200-plus bottle wine list features offerings from four continents, and nearly a dozen choices by the glass. Leave room for dessert; the namesake pie is a silky layering of coffee and mocha mousse on a rich cookie crust. The main dining room, a white linen and fine china affair, rings an open-air central courtyard, with a flowing fountain, tall potted trees and large stained-glass features.
It’s no accident that the city’s most elegant boutique hotel also has one of its most revered fine dining restaurants. The owners wooed and won French-born Francis Canal, a classically trained chef who has never stopped evolving, combining classic techniques from his homeland with local ingredients, tropical flavors, and contemporary fusion elements. That means a meal here might include an appetizer of Costa Rican snails in puff pastry, followed by local pork with tamarind sauce or seabass crusted with macadamia nuts. The 200-plus bottle wine list features offerings from four continents, and nearly a dozen choices by the glass. Leave room for dessert; the namesake pie is a silky layering of coffee and mocha mousse on a rich cookie crust. The main dining room, a white linen and fine china affair, rings an open-air central courtyard, with a flowing fountain, tall potted trees and large stained-glass features.
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