San José doesn't get classier than this restaurant, where formal service and traditional sauce-heavy French dishes are part of the experience. The dining room is elegant, with wicker chairs, tile floors, and original paintings. The Swiss chef might start you off with saffron ravioli stuffed with ricotta cheese and walnuts. Main courses include such unique dishes as corvina in a pejibaye (peach palm) sauce or hearts of palm and veal chops glazed in a sweet port-wine
sauce. The more familiar pato a la naranja (duck à l'orange) gets a tropical twist as pato a la maracuyá (duck in passion fruit).