Last updated May 22nd, 2024
Beach town of Nosara truly emerges as a culinary haven, not solely due to Costa Rica’s traditional cuisine, but rather thanks to the influx of international residents who’ve harnessed the region’s bountiful natural ingredients. The predominant traditional – Tico choices often lean towards dishes that might be deemed less healthy, with a notable prevalence of fried foods. Among these, deep-fried chicken stands out, as does the popular casados, a composite dish typically featuring rice, beans, fried plantains, and a protein choice, be it meat or fish.
Food Scene in Nosara, Costa Rica
While the menu may lean towards the indulgent side, it actually stands as a testament to the authentic and unpretentious nature of Nosara’s traditional fare. Despite the apparent simplicity, there’s a certain charm in the straightforward and wholesome approach to food that characterises the local culinary offerings, providing a glimpse into the daily sustenance of the Tico people in this vibrant Costa Rican town.
With the arrival of international community and businesses, the culinary magic at Sendero, nestled within one of Nosara’s renowned hotels on Guiones beach, unfolds as a delightful exception.
Our dining escapades at Sendero, totalling three evenings, revealed a nuanced experience. Twice, the gastronomic journey was impeccable, showcasing the chef’s prowess in infusing creativity and character into each dish. Notably, the variety of fruits and vegetables sourced from the local area of Nosara beach town, Costa Rica, including unparalleled papayas, pineapples, mangos, and soursop, added a unique touch to our culinary exploration. Seafood, fresh from the adjacent ocean, and grass-fed beef contributed to a truly farm-to-table experience.
Hiccups happen sometimes
However, the unexpected hiccup occurred during our very first visit. While dishes requiring creativity shone, the french fries—an element one expects to be flawless at this caliber of a restaurant—arrived cold, oil-soaked, and undercooked. Despite our request for a redo, the fries never materialized. We chalked it up to a busy night, recognizing that mishaps can occur. True to this belief, our subsequent visits reaffirmed Sendero‘s excellence, with top-notch fries accompanying dishes like sea bass ceviche, mahi mahi carpaccio, burrata salad with strawberries cherry tomatoes and watermelon, glazed carrots, gnocchi with pistachio and rocket pesto, and banana pudding.
What’s better to avoid at Nosara, Costa Rica
Avoid the Basque cheesecake – after having lived and worked as a chef in Basque country, I can strongly say that Sendero’s cheesecake is not what Basques intend. Let’s call it simply a cheesecake. We also suggest to skip chicken. It’s dryness was overcompensated with sauce. Do give it a try to those rosemary fries. See what you think.
Mind that the non-alcoholic cocktails are exceptional, so is the House Mezcalita (margarita with mezcal).
The chef’s adeptness is evident in the vibrant, flavourful, and creatively presented dishes. The attentive and amiable staff further enhances the overall dining experience at Sendero. The overall vibe at Sendero’s is pleasant, chill and happening at the same time. The occasional blip notwithstanding, encapsulates Nosara’s culinary charm, beckoning patrons to savor its diverse and delectable offerings.