Campesino Bistro is a new restaurant and art gallery in Playa Guiones. For the project, they remodeled the old Casa Tucan location, re-using the most material possible.
Marcelina Morcinek and Joseph Craig started cooking in Guiones two years ago with a catering service. Their food is made with organic vegetables from a private farm in Garza. The meat and chicken they use is raised in Nosara.
Craig has lived and worked in the United States, Puerto Rico and now Costa Rica. As a result, this restaurant is influenced by different styles. They call it a fusion of traditional flavors, American food and Asian influence, among others.
Fast food is on the menu, including nachos, sandwiches and salads. There are also more elaborate plates such as parmesan risotto, tuna with vegetables, filet mignon, wok dishes and shrimp or meat pad thai.
The house specialties are pulled pork, beef brisket and New York deli style sandwiches. If you’re looking for traditional food, you can’t pass up the chifrijo (pork rinds with beans) or their famous “tres amigos” ceviche with pico de gallo and guacamole.
Prices are around 3,000 colones ($6) for small plates, sandwiches for 4,500 ($9), and the more elaborate plates, such as lobster and filet mignon, at about 12,000 colones ($24).
The cocktail menu is very creative. There’s a ginger mojito called “Gingergito” and another called “Campesina,” with coconut, Cacique (sugar cane liquor) and hibiscus flowers. Shots cost between 2,500 and 3,000 colones ($5-6). Beers cost 1,200 ($2.40). Starting in January, they’ll also have an organic wine bar.
They’re open from 11 a.m. to 11 p.m.