The seasonal menu

TASTING MENU

ÓPTICA

Optics, angle, perspective. It is an opportunity to be present, to feel what the product wants to tell us, to be grateful for the inspiration that is born in the valleys, grows in the volcanoes, teaches and nourishes us and is gifted to us in the seas and rivers. It carries with it a fresh, steady breeze that, with the aroma of smoke and firewood, reminds us that this land is also a warm and comforting way of experiencing our country. It is our way of looking inward, where we invite you to join us, to share from an intimate place: our space, our home, so that you can be part of it.

8 Courses

66000 

PAIRINGS

Alcohol Free

16000

Classsic Pairing

32000

Silvestre's Pairing

32000

The chef's selection 

49000

À LA CARTE MENU

STARTERS

Chicken Liver Pate

Creole dashi, nance jelly, cane syrup, charred “manita” bread.

Closeness, velvety depth, nostalgia, memories of sharing, and a sweet echo that embraces us.

7200

Peach Palm Tamal “Nesquezado”

Sweetbreads and veal in a Creole broth, veal crackling, chayote salad in cas vinegar.

Worked like corn, silky and powerful, bold and balanced with the memory of celebrations.

9400

Charcoal Beef Tartare

Brown butter, green coffee leaf, arracache, mustard seeds, and homemade light miso.

Smoky touch, roots that crunch, a noble acidity that cuts through the earthiness and balances the vegetal with the animal.

11500

The Not-So “Chancleta” of Chayote (Our Salad)

Capellades Reserva de Altura cheese and grapefruit, green cardamom veil, raisin paste in homemade vinegar, flaxseed granola, cashew cream, watercress, fennel, and herbs.

Fragrant citrus, silky and sensual textures, vegetal freshness with sweet notes and vivid earthy contrasts.

8700

Silvestre’s Seafood Caldosa

Shrimp ham, tuna, snook, fresh shrimp and black shell clams, gallera sardine mayo with ginger and habanero chili, toasted ’nduja, fermented tomato broth, and crispy corn.

Transformation of the product, simple yet forceful; an opening between the marine world, smoke, and earth.

11500

MAIN COURSES 

Squash Royale

Dried mushroom sable, charcoal-roasted cauliflower purée, ember-roasted oyster mushrooms with northern chestnuts, squash and mushroom jus, black apple condiment, and “Tico yuzu kosho.”

Smooth texture, almost like a flan; complete, harmonious, accidentally vegetarian, different.

17500

Charred Beef Loin

Corn dough and bone marrow tamal, black bean and amaranth cracker, pickled white onion, charred chard, aromatic chili, and coyote cilantro oil.

Elegance in what is ours: grains, marrow, balance between the rough and the unexpected, the presence of fire.

24300

Wood-Fired Lamb Loin

Yuca croquette, tomato and cashew ferment, tamarind and fenugreek condiment, pickled green papaya, fresh chives.

The integration of all textures, a feeling of closeness in the here and now, respecting its origin.

28500

Wood-Fired Snook Filet

Mussel velouté sauce, heart of palm purée, heart of palm batons, green tomato with its broth, crispy skin crackling, black mandarin lime.

Clean sea, the necessary sweetness of the ocean, crisp around the edges yet violent with silky textures.

24500

DESSERTS

Tahini, raspberry and chamomile coulant

Warm tahini coulant with creamy core, raspberry veil, coulis raspberry, chamomile and pollen ice cream, soft yogurt cream

Toasty and deep, bright raspberry, a gentle floral note: warm but fresh on the palate. 

9500

Coconut Cloud

Smoked in steam, blackberry and lavender ice cream, watermelon rind macerated in basil syrup, blackberry leaf and basil oil.

Subtle to the point of breaking the rules, with notes of caramel, Caribbean freshness, smooth yet daringly aromatic.

9200

World Heritage Sphere from Osa

Aerated Talamanca cacao, crunchy Sibu corn, creamy guava, honey-roasted cashew.

An icon of the house that continues to evolve, growing over time while maintaining its essence.

9500

Fried Cheesecake with Grilled Fig Leaves

Whipped fig ganache, milk biscuit, cas “white chocolate,” cas sorbet with watermelon flower honey.

Savory and sweet in tension, seductive in its nuances, inspiring and full of daring surprises.

9200