To be clear: the restaurant is 1) *not* the same as the hotel/cabinas and is 2) under new management as of February 2014. Many of the reviews found here are either for the hotel or, if they're for the restaurant, are for its previous incarnation.
Claudio is a terrific host, very friendly and knowledgeable, focused on high quality ingredients. The restaurant is open and airy and nicely furnished and decorated.
We had steaks, a tenderloin and a bacon-wrapped filet mignon. Both were thick and juicy, perfectly done, medium rare. I can't say what a rarity (haha!) meat of this quality is out here in such a remote area. The tenderloin came with a red wine/mushroom sauce, fresh steamed veggies and mashed potatoes that were really tasty!.
We had a pitcher of fresh starfruit juice (Claudio prepared it as we watched) to drink, and the kids had nachos (with chicken, delicious lettuce and ripe tomatoes, and fried tortillas) and Hawaiian pizza, which they happily scarfed down.
The menu is more diverse than what I describe with lots of fresh seafood, including a number of ceviches, and of course, typical Costa Rican fare, but since these are easy to come by here, we went straight for the high-end red meat. We've eaten at most of the restaurants in Drake, and this is one of the best by far!
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