Double Gourmet excellence in Costa Rica

Located at the heart of the jungle, at the foot of the Arenal volcano, inside the gardens of the Arenal Nayara are these two Haute Cuisine and luxury restaurants that serve delights fit for kings, yet which fortunately us too can enjoy.

Sushi Amor serves the finest “tropical” sushi dishes with a latin flavor inside an elegant space dominated by the view towards the Arsenal volcano. We were passing by when our view caught a fountain of vodka, where diners could taste a variety of the spirit from different brands. Once our hunger began to set in, we decided to try their considerably appetizing trio of ceviches, the Miso soup, the Hikkei Tiradito (tuna sealed with sake and soy sauce), the Anticuccho beef, and the Satay chicken. The plam heart salad was a particularly exotic dish, and the novel taste of the green Peruvian rice truly excited our palette. 

 

 

We then returned to the house specialties, the sushi rolls, of which there are a large number of choices that create a feast, and some imaginative combinations of the aforementioned such as the Unagui (eel, avocado, and papaya), or the Crispy Shrimp (fried shrimp with panko and avocado). The exquisite dinner is stretched out under the cover of stars, and leaves us satisfied after tasting dishes form out of the fusion between Latin American and oriental flavors. 

This does not diminish in the least our desire to visit Altamira, the second restaurant. Set in the midst of an exotic tropical garden, it sets the tone for a fabulous dining experience. In it one enjoys the finest gourmet dishes in Costa Rica, such as the roasted lamb chops, the house ceviche, the Mahi Mahi in tangy sauce, the house salads, and the renowned cuts of Costa Rican beef. The ambience is romantic, sophisticated, yet casual. And it invites one to enjoy the display of nature while dining. A voluptuous experience for senses, heightened by superb wines. 

A dinner at Sushi Amor or at Altamira is an experience that must not be missed when in Costa Rica. 

 

 

 

 

 

Text: Patrick Monney ± Photo: Patrick Monney