With a red, black, and dark-wood interior, this high-gloss restaurant with giant pre-Columbian stone sculptures is one of Tamarindo's more upscale restaurants open for lunch. Seafood is the main event, with the catch of the day—usually mahimahi—served half a dozen ways; or instead try the tenderloin with a choice of sauces, or classic surf and turf. The innovative jumbo shrimp or lobster in a pineapple, raisin, and ginger sauce is delicious; other sauces for fish includea traditional Norwegian sandefjords smor (a creamy butter sauce with lime)—the owner, Katharina, is from Norway. Service is smooth and more formal than at most beach restaurants, and there are more than 1,000 bottles housed in the temperate wine cellar. The overpriced menu means you're likely to get a table during high season without a reservation. There's live music some Friday nights.