~ by Dagmar Reinhard

Chef's Table concept - The evolution of Costa Rican cuisine

Chef Pablo provides himself for his kitchen with fruits, wild mushrooms, vegetables, berries, roots, leaves, and flowers. They grow in the humid mountains, the fertile valleys and on the edges of the rivers with crystalline waters. Fishermen supply freshly caught fish and seafood in the abundant waters of the South Pacific.

The ingredients should not come from far away, ideally harvested a few kilometers away so they do not lose their aroma or freshness. They are organic products, free of toxins and of course not genetically engineered.

The young Costa Rican chef invited hotel guests, Josh and Irene from North Carolina to visit the Farmer's Market in Tinamaste, which he himself frequents weekly. The multiple colors of the offer are thrilling, and Pablo with critical eyes and sniffing the products finally stops at a stand that sells trout caviar from the Los Santos area. In his mind, he is already creating the recipe for dinner: Smoked trout from Santa María (from Dota) in its caviar, in a mirror of wild coriander and creole ginger.

Pablo worked for several well-known restaurants and hotels in Costa Ballena, always supported by his father who also is a chef. In 2015 he was given a golden opportunity when Scott Dinsmore of El Castillo offered him to become Chef of the luxurious establishment, giving free rein to his culinary knowledge, ideas and creations.

When the sun sets, the elegant restaurant with stunning views over the Terraba River and the South Pacific is transformed to the concept of Chef's Table that dominates the evolution of Costa Rican cuisine. Pablo exhibits the future of his country's culinary experience. With his special charisma, he explains his recipes which change every day. Appetizers, two to three courses, melon to prepare the palate and a delicate dessert. Given several options, your dinner is starting. Bon appetit!