RESTAURANTE CITRUS - COSTA MUY RICA
If you believed that Costa Rican cuisine is made up of rice and beans, then chef Marcella Marciano and her collaborators, chefs Fabián Barrantes and Jose Calderón, managed to vindicate this verdict during their first “Costa Muy Rica” gastronomy event.
Just to mention a few highlights of the eight dish menú: starting with a Chiliguaro shot and fresh Puntarenas oyster, Fish & palm fruit ceviche, fried Green plantain, palm fruit mousse, Green papaya, and zorillo picadillo served with a cheese-filled tortilla, and finally an incredible crunchy Chocolate sphere as a dessert.
Costa Muy Rica
Citrus chef-owner, always wearing an irresistible smile loves to create and got inspired to reinvent some of Costarrican classics adding her personal touch, making them original and elevating them to signature cuisine. Every meal is packed with flavors, colors, spices, aromatic herbs, and local ingredients, and the food is shining with her ‘Joie de Vivre‘.
Passionate about cooking and with a lot of experience, he explores new flavors to elevate the gastronomic level, continuously growing in culinary exploration and giving typical home cooking a modern twist.
His creation was a vigorón with pork belly cooked for 4 hours, fried yucca, braised cabbage and “pico de gallo” served on an almond leaf.
At the age of 19, he started cooking in an Asian restaurant, following his path through a well-known restaurant in Ojochal and finally integrating as a proud member of the Citrus Restaurant team.
Jose says: "Costa Rican gastronomy has developed thanks to the fusion of various Latin American cuisines, giving rise to a great variety of Costa Rican dishes." Along with the most friendly and knowledgeable Citrus team of bartenders and waiters, there is another important integrant onboard:
Maude Voyer-Martel (manager) presents unique culinary experiences and excellent customer service from the very planning of the event until the end.
This exceptional team plans a series of “Costa Muy Rica” culinary events after surprising and indulging diners with their first edition last July.