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Fodor's Costa Rica 2014
Hotel Cantarana Review
Chefs come and go at this upscale, pricey restaurant/hotel, but you can usually count on creative, au courant, interesting dinners here. The menu changes depending on availability of local ingredients at the airy, elegant second-story restaurant. Think lots of seafood, such as huge shrimp served with a papaya chutney and bathed in vanilla-flavored foam. Meat dishes might include a baked saddle of lamb with olive gnocchi and braised fennel on the side. For dessert, there's sometimes semi-liquid chocolate cake accompanied by a dollop of mango mousse. Presentation is always beautiful, and the service is efficient and friendly.
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