Chef Santiago has created a sensation upstairs with his six-course tasting menu. Equally enjoyable and more relaxed, the downstairs cantina serves variations on traditional cantina food: succulent bone marrow, white beans with pork skin, pulpo vigorón (crispy octopus) on a creamy cassava croquette, and pejibaye (peach palm) chips. Plenty of romantic corners to get lost in.
Don’t forget the Tico Mule.