Food News

Wood Oven and Fusion Cooking at Brovilla Restaurant

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Off the main road from Ostional to San Juanillo, at the top the hill amidst a 14-hectare property, you’ll find Brovilla Resort Hotel’s restaurant, a place that combines Latin, Asian, European and Mediterranean flavors.

The property has several walking trails and a waterfall during the rainy season. Across from the restaurant is a pool and terrace with an ocean view from which guests can enjoy sunsets or simply rest, cocktail in hand, for happy hour. There are special prices from 4 to 6 p.m., with beers costing 900 colones ($1.80), margaritas for 2,500 ($5) and wine for 2,000 colones ($4)

The restaurant is open to the public for lunch and dinner, and guests at the hotel can also have breakfast. The food is produced on site, with fresh ingredients grown on the property as much as possible. They produce ginger beer, syrups for cocktails and fresh juice. They also make homemade bread in a wood-fired oven.

On Tuesdays and Wednesdays, they make pizzas in the wood oven. For those looking to try something different, the pizza with shrimp and Mexican-style chimichurri (similar to typical salsa) is served with herbs, cheese, bell pepper and onion, and costs 5,000 colones ($10).

Appetizers include ceviche with cassava chips or octopus “a la gallega,” with olive oil, paprika and pepper, served with artisan bread. They cost between 3,000 and 4,500 colones ($6-9).

The house recommendations  are tuna with pickled ginger and a wasabi soy sauce, or mahi mahi accompanied by slightly-sweet rice made with wild plantain (plátano cuadrado) grown on the property, natilla (Costa Rican sour cream) and chimichurri. These dishes cost 7,500 colones ($15).

The restaurant is open to the public from 12 noon until 7 p.m., Monday through Saturday, and closed on Sundays. For reservations, call 8519-6059.