Inspired by Tico author Aquileo Echeverria, Cordon Bleu alumnus Jose González serves market-fresh produce, often from his own finca. Family-style dishes of corn and sweet potato chalupas or grilled vegetables with smoked cheese are fresh and flavorful; both vegetarians and carnivores are well served. The service is impeccable and the atmosphere is enlivened by vertical gardens.
The chef has recently added smaller and less expensive plates to the menu, such as tacos and ceviche.