Gastronomy
CRITIQUE

The Surf and Turf Linguini was my favorite pasta during my entire stay in Costa Rica. There were several proteins offered: shrimp, octopus, and tenderloin. Although the meat was slightly tough for me, the shrimp and octopus went very well with the white sauce. The sauce was the perfect amount as well: it was no too saucy or too plain; rather, there was a perfect balance when eaten with the noodles. I personally do not prefer a heavy sauce taste; hence, I really enjoyed how light the sauce was. 

The ceviche at the Nosara Hotel is a must-have! If you enjoy a strong lime taste in your ceviche, you will love their ceviche! They have shrimp and fish as the main protein followed with several other vegetables. The taste was super fresh and refreshing, and the chips that came with it included tortilla chips and plantains. The avocados were also very fresh and balanced well with the sourness of the ceviche.

The portions are amazing at Nosara Hotel! Unlike normal quesadillas, these came with tomato sauce and chicken on the inside. The tortilla has a delicious crisp to it on the edges, and the center is filled with tomato and chicken. There are sides of guacamole, salsa, and sour cream on the side for you to dip. Overall, the meal was very filling and fits right for a quick pick-me-up. 

The omelet was a personal favorite because of the perfectly crispy egg that they provided along with the grilled onions in the omelet. You get toast and either get a salad or fruits on the side, both of which are delicious. 

The French Toast Kebab was AMAZING! The bread that they used was so crispy on the edges, and it blended perfectly with the strawberry and banana attached. If you have a sweet tooth, the syrup blends well with the fluffy bread and the strawberries. The portions are also huge, so you can definitely take it back home to finish for lunch!

The squid in the Calamari was very fresh! There was not much batter around the squid, thus it felt like a much healthier alternative to the squid we had at home. Furthermore, the portion was relatively large, so it definitely can be shared with several people!

Rosi's is a very traditional Costa Rican restaurant, and the food definitely did not disappoint. Their Cosado felt as if it was made with love and curated with care. You should mix the rice with salsa, green sauce, and a teeny bit of the red sauce (unless you cannot handle spice). The fish was very tender and fresh-tasting, and the vegetables were nicely steamed. Best of all, you can get a whole large plate of food for ~$4! 

The chicken tenders at Olga’s were a bit dry; however, their fries and salad were tasty! I love that each meal was provided with a balance of veggies, fries, and the main course. The vibes and environment of the restaurant was great as well! We went when there was live music, and the singers were amazing. 

The shrimp pasta is VERY tasty! I really enjoyed how light the white sauce was, and the amount of shrimp fits well with the portion of the pasta. I wish they added a bit more vegetables to the pasta, but overall the meal was amazing! The portion was large as well!

The Fusiollini was incredible! The chef did very well with the white sauce. The consistency was not too thick or watery, and the sauce was just the right amount. Furthermore, the speck and mushrooms blended really well with the noodles. I really enjoyed how big the portions are more, and the pasta was perfectly cooked. It was not overcooked, but it was not too hard either. The texture was great :).  

The Ocean Fettucine was not my favorite pasta because the noodles overpowered the sauce, but they truly had the entire ocean in the pasta! If you are a big seafood lover, this pasta would be perfect for you. There was not as strong of a flavor as I would’ve hoped from the sauce, but I really enjoyed it regardless. It definitely filled me up!

The Lobster Bisque was a small portion for the price, but it was great! The meal was slightly salty, but the fragrance was wonderful. I wish there were more jumbo shrimps in the soup, but it was a great appetizer to get my hunger going. 

This steak was amazing! The portions were HUGE, and I really enjoyed the sides they came with: fries, cauliflower, and salad. The meal was extremely balanced with vegetables and proteins. Furthermore, the steak was cooked perfectly, and the staff did a wonderful job with the presentation. They came out with flaming steaks! After Juan gave us a lecture about their restaurant’s history and production, I became much more appreciative of the meal before me. The locals truly worked together to produce a masterpiece of a meal. 

The ribeye steak was great! I enjoyed the dash of seasoning and tenderness of the meat. Although it was slightly too rare at first, the chefs did an excellent job of remaking it into medium-rare without making the meat too tough. I wish there were more sides to the portion because the meat itself did not come with many side dishes. Also, there was not much fat to overpower the taste of the meat itself.

This pasta was a lemon and cumin cream-based pasta. The meal was topped with coiled green onion and arugula. The baby shrimp and calamari were perfectly cooked, and there was no overwhelming fishy flavor. Furthermore, The tagliatelle pasta was slightly aldente. The cumin combatted the seafood to create a balanced flavor palette.

This pasta was very delicious. There was a strong tomato base that was not too sour and not too sweet. The flavoring was spot-on! Furthermore, the taste of the jumbo shrimp that was covered in tomato sauce was delicious! The fishy taste of the shrimp was covered by the tomato taste of the pasta sauce, and the flowers and vegetables they had in the meal were delicious when soaked in the sauce! The food was great!