While the Grano de Oro thrives on elegance and consistency, this place has a more off the cuff vibe. But the payoff from British chef Richard Neat, who ran a two-star Michelin restaurant in London before moving to Costa Rica, can also be substantial. The menu changes seasonally, but always features creative, contemporary dishes with sometimes dazzling presentations, often in tapas-sized portions to encourage broad samplings. Options include pargo (snapper) cooked in a salt pastry with asparagus and cauliflower cream, and caramelized veal tongue. Dining is spread throughout the courtyard and garden of a stately old home that functions as an antiques and decorative arts shop by day.