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It’s hard to find authentic Costa Rican Caribbean cooking away from the coast, but this humble place does a good job with a wide range of specialties more commonly served up in Cahuita and Puerto Viejo. They’ve always got the seafood and root vegetable stew rondon on the menu, as well as rice and beans cooked in coconut milk and served with your choice of chicken, meat, or fish. Other specialties: the jerk chicken and the whole fried red snapper. Most dishes come with a side of patacones (fried plantains). The decor is Caribbean, too: rustic clapboard wooden walls painted the emblematic reggae colors of red, yellow, and green surround rough-hewn tables and chairs.