À LA CARTE

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.

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8 Courses

66000 

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 PAIRINGS 

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Alcohol Free

16000

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Classsic Pairing

32000

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Silvestre's Pairing

32000

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The chef's selection 

48000

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À LA CARTE MENU

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STARTERS

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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.

5600

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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.

7200

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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.

8800

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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.

6900

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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.

8200

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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.

14500

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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.

24500

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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

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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.

21000

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Soft “Gatico” Cake
Moist wood-fired ripe plantain sponge, cacao and orange syrup with rum, raspberry jelly, homemade sour cream ice cream.
An almost accidental dessert, brutally ours; cacao, mandatory in our memory.

7200

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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.

6600

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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.

7200

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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.

6800

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