The proper French chef at this beachfront restaurant beckons diners with his perfectly executed cuisine, like a whole snapper grilled in salt, crunchy on the outside, moist and tender inside, and served with a finely sliced potato gratin, plump herb-roasted tomatoes, and a vegetable skewer. Add a glass of French rosé and voilà—you're in France. The dessert specialty is profiteroles, dark chocolate-bathed, choux pastries filled with ice cream. The chef also produces
not-to-be-missed crème brûlée. Presentation is artistic and service is polished and friendly. With a world-music soundtrack, white tablecloths, and candles, dinner here is serene and sophisticated but never stuffy.
100 m south of Diria Hotel, Tamarindo, Costa Rica