At his intimate, pool-side restaurant in the casually chic Hotel Arco Iris, innovative chef Shlomy Koren, Israeli-born and Cordon Bleu–trained, transforms fresh local ingredients into sophisticated Mediterranean-fusion dishes you would pay a small fortune for on the Riviera. Even the bread basket here is enticing: fresh-baked rolls topped with cumin seeds, salty soft focaccia, and a tasty eggy bread with raisins. The snapper cooked in rice paper is so moist, it's almost
fluffy; add the savory sun-dried tomato and mushroom sauce, and you are in fish heaven. Sashimi comes doused in ginger-flavored, sizzling sesame oil, and masala chicken is cooked with almonds and sage. Chocolate lovers will long remember Seasons' version of Toblerone—dense chocolate with almond nougat combined with a rich chocolate ganache. Service is swift and attentive and the occasional live jazz adds to the pleasant atmosphere.
Hotel Arco Iris, uphill from turnoff to Langosta beach road, Tamarindo, 50309, Costa Rica