BOOK YOUR PRIVATE DINNER
About Rio Bhongo Restaurant
- Breakfast 6:30 – 10:30
- Lunch 11:00 – 17:00
- Dinner 18:00 – 22:00
- Resort Attire
- Reservations required for dinner only
Our sunrise to sundown gathering place is the central hub of the resort. Perched above our main pool area, offering stunning views of Culebra Bay, Rio Bhongo is open for breakfast, lunch, and dinner. Our expert barista with an extensive coffee program will wake you up in the morning, continental and local favorites will comfort you throughout the day and elevated Costa Rican cuisine will delight you for dinner.
RB Corner Bar offers the perfect spot to take in the game, grab a quick beer, or satisfy your burger craving.
Be sure to check the Pura Vida News for special culinary events and rotating international cuisines being offered throughout the week.
About Ostra Restaurant
Ostra, our signature dining experience, is an intimate and romantic space, inviting for quiet conversations and celebratory dinners. The menu focuses on seafood and Ostra is renowned for its ceviche.
The Ostra Garden and the Ostra Private Dining Room both provide ideal settings for special celebrations and group dining.
**Please contact the resort for the current operating schedule
About Chao Pescao Tapas Bar
A restaurant designed for sampling the chef’s seasonal gourmet creations, Chao Pescao offers open terraces, tall wooden ceilings and warm and lively atmosphere to effectively capture the heart of this Latin American country. Indulge in a tapas menu – featuring roasted sausages, octopus, Costa Rican chicharrones and Colombian arepas. Sip on seasonal cocktails from the restaurant’s mixologist team of three at this Costa Rica bar. The beverage list features Central American liquors, beverages and Costa Rican craft beers.
**Please contact the resort for the current operating schedule
About Andaz Beach House
- 10:00 – 17:00
- Resort Attire: Beach
Ocean views and an authentic, local beach house vibe await at Andaz Beach House. The Andaz Beach House is hidden amongst the forest featuring vibrant beach furnishings, colorful signage and murals throughout. This casual lunch restaurant and rustic beach getaway is set on Nacascolo Beach adjacent to the Arnold Palmer Signature Golf Course, just 10 minutes from the resort. Simple and sumptuous, the menu offers locally inspired favorites such as salads, tacos, wraps, burgers and kebabs prepared on the chef’s outdoor grill giving guests the opportunity to have all eyes on the chef. Local beers, tropical drinks, fresh juices and non-alcoholic beverages are available as well. Food and beverage service are offered in the Beach House and at each beachside lounge seat. Outside guests are welcome to dine at Andaz Beach House. A Day Pass, which includes a food and beverage credit, may be purchased by outside guests to enjoy the beach amenities.
The Andaz Beach House is also available for private events, wedding ceremonies and BBQ/Grill Nights. Request more information>
About VW Poolside Bar
An Instagram-worthy Volkswagen Kombi van is the resort’s poolside bar situated at the main pool deck. Featuring refreshing cocktails including the Corrado (bourbon, passion fruit, lime, egg white, blackberry syrup), Sangria Andaz (red wine, Licor 43, passion fruit, orange, Fanta, vanilla syrup) and Coco Loco (tequila, Malibu rum, lime, coconut cream).
About Eat-In Room Service
- 6:30AM – 10:00PM
Relax in bed, watch a movie with the kids or just the two of you with a romantic dinner served on your private balcony, treat yourself to room service and celebrate the comfort and style of your room or suite.
Allow our talented experts to share their skills so you can elevate yours. From the kitchen to the bar, we have you covered.
Chef’s Table & Private Dinners
Organize an unforgettable dining experience for your family, friends, or a loved one in a unique setting.
Get to know us…
Diego studied at the prestigious Culinary School in Chile, C.I.E.S. – Inacap, and after 4 years, traveled to Costa Rica to complete his studies with a professional internship.
In the beginning, Diego started teaching culinary instruction at Interamerican University, while also practicing the art of the Teppanyaki and the perfection of Sushi in a Japanese restaurant in San Jose. These new techniques presented Diego the opportunity to become a partner in a new restaurant venture within his first year. This first restaurant, the Japanese restaurant Samurai, opened its doors and became the best restaurant in the capital of San Jose. During this period, Chef Diego also continued with his culinary growth, with trips to Ecuador and the United States to further complement his knowledge and abilities to prepare himself for the future. After 4 successful years and a great experience, Diego decided to start his next great challenge in the hospitality field.
Luis Carlos Herrera
For many years, Luis excelled in San José’s local cafés, such as Crecos and Kaldi, where he received certifications to professionalize his technique as a coffee specialist, while pursuing his university studies at the same time.
Luis has a vast knowledge on the various ways in which you can extract coffee to enjoy it, both hot and cold. He is also an expert on the equipment used to prepare the many coffee varieties and presentations, which include the combination of cloth filter and aeropress, the chemex (a German method for coffee extraction with filter paper), as well as the French press.
José Medina Piña
Piña, as everyone calls him, started his career in Food & Beverage washing dishes in a hotel, after working his childhood extracting sand from Río Tempisque and cutting sugarcane. After a while, he was captivated by the bartender’s work, so he started his studies in the National Learning Institute (INA) during the day to become a bartender while he kept his night job at the hotel.
Andaz Costa Rica gave him his first bartender job after graduating. The national mixology former champion Clark Jiménez, his boss at the time, became his mentor.
In 2019, Piña won the World Class Costa Rica competition and became the first Guanacastecan to qualify for the world mixology competition. Piña seeks his inspiration walking among mountains, visiting markets, or on his childhood memories.