A spectacular sunset view and friendly, attentive service are this simple, open-air restaurant's best qualities. The small menu includes such typical Tico dishes as sopa negra (black bean soup), as well as sea-bass ceviche, shrimp on a skewer, and filet mignon wrapped with bacon and topped with a mushroom sauce. Marimba music enlivens the place on Thursday and Saturday nights. The location is secluded: down a long dirt road that crosses a green valley on a narrow ridge in front of the sea.
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