コスタリカは最高！🇨🇷 壮大な5日間のロードトリップ（サンホセ、モンテベルデ、アレナル、カルタゴ）

コスタリカは最高！🇨🇷 壮大な5日間のロードトリップ（サンホセ、モンテベルデ、アレナル、カルタゴ）

Welcome to Costa Rica, amigo.  Pura vida.
Pura vida.  Hope you enjoy your visit.
Come explore and eat with me on the land of Pura Vida as I take you 
on an epic road trip through Costa Rica. I have partnered with Visit Costa Rica to take 
you on five full days from volcanic landscapes, lush cloud forests, and the bustling streets and 
markets of San Jose, all while eating at some of the best restaurants in Costa Rica.
So I’m here in Costa Rica.  Arrived San Jose late last night, past midnight.
Woke up early, had some breakfast, and then drove around one and a half hour to Cartago.
And now we’re here at the Irazu Volcano Park. So Costa Rica is really 
known for a lot of volcanoes.  There’s around 120 volcanoes, seven are active.
And this here is the tallest volcano that’s accessible to public.
I’m here with my guide, Maria, who’s taking me all around Costa Rica for the next five days.
I’m so excited to be with her with a local expert and guide.
Hello everyone.  My name is Maria.
I have been working as   a tour guide for almost 18 years.
Today, we brought Raymond to this amazing volcano that is showing us the 
weather conditions that are typical. Really cold, windy, with a lot of mist.
This volcano, its name is actually a native word that is called Istaru.
Like it is established on the sign. It’s the mountain of the tremble and 
also the thunder because when active,   you can hear the rumbling underground.
We have as regular fauna a lot of wrens, for example, some robins, and of course, the 
coyotes that at night create this story that is mystical about the people that have passed and 
they’re still stuck in this area because it’s a connection with the heaven, but also a way 
to actually shoo away the possible intruders. Welcome to Costa Rica and 
please enjoy with us the visit.  Pura vida.
Thank you so much.  And as you can see with the weather here, it can 
actually still get very chilly and also rainy. And seems like it’s a good time 
to have the poor man’s umbrella.  So, this here is the poor man’s umbrella.
This is a smaller version. It actually gets really big.
And apparently when it’s raining,   a lot of people use it as an actual 
natural umbrella, which is really cool. The texture, it’s very rough 
actually, very interesting.  So, this is really cool.
So, you can see this line right here where here it’s like volcanic soil 
and there’s no plants that can seem to grow. And then just at this divide, they call it the 
green lagoon because at this part of the soil, the plants can actually thrive and grow.
It is so cool to see and you can actually touch the the soil as well and it’s very, very gritty.
So, what’s also cool here is there’s a cafeteria. And with the cold weather we had 
today, nothing beats a hot coffee. Salud.
So, after the Irazu Volcano, we had   a scenic drive about an hour and a half to Cachi.
We passed right by Cachi Lake and the Cachi Dam, which is a massive piece of Costa Rican history.
It was one of their first hydroelectric   projects and actually provides 40% 
of the drinking water for the area. So, I’m here for lunch inside Restaurant Casa Jose 
at Hotel Quelitales and this place is incredible. It feels less like a hotel and more like 
we’ve been invited into Chef Jose’s home,   which is just surrounded by lush nature.
It’s a famous spot for birding with over 170 species, including rare ones.
Welcome to Costa Rica, amigo.  The hotel’s name, Quelitales, actually comes 
from quelite, which is the stem of the chayote, a super popular vegetable here.
It’s a perfect name because Chef Jose,   who owns and runs this place for 16 years, 
is all about fresh, local ingredients. But what I love is his philosophy.
He travels the world to places like   Peru and Thailand, learns their cuisine, and then 
brings those techniques back to the restaurant to fuse with traditional Costa Rican food.
And you can really see that on the table.  I started with a classic sour guava juice, 
or cas, which is just so Costa Rican. Then I had this beautifully fresh 
watercress salad straight from the   garden and a comforting chicken broth with 
a quelite omelet, yes, using the namesake. Salud, Ray.
This is the really local liquor. Only the old people drink this one.
It’s from caña.  Is it made with sugarcane?
Yes. And this is very local lemon.
Mandarin. Like this one.
From Costa Rica, Guaro Cacique.
Salud. Liquor.
Raymond.  Limón.
Welcome to Costa Rica. Enjoy.
Now you are ready to continue enjoying the food.
Tada. If you come to Cachi, you have to get the trout.  It’s a regional specialty here.
Wow. I’m having the house specialty 
trout and it’s a must.  Wrapped in a banana leaf with shrimp and 
tomatoes, it’s so flavorful, flaky, and tender. And here’s that fusion I was talking about.
This is the delicious tropical shrimp.  That combination of curry with the sweet 
tropical fruit was a whole other level. I also had a rosemary chicken.
And for dessert, the flambé   bananas with brandy is a must, flambéed 
tableside for an epic show to end the meal. We’re finishing it all with coffee 
grown right here in the Cachi coffee   plantations.
Pura vida. Pura vida.
See you next time here in Costa Rica.  Thank you so much.
Thank you so much.  I am staying at the Hotel 
Grano de Oro in San Jose. This is actually a converted Victorian 
mansion, so it is very beautiful inside.  You get a feel of tropical 
charm that’s historic yet cozy. This hotel is certified sustainable with Tourism 
Costa Rica and it has a fitness center that overlooks the rooftop sundeck.
And there’s also two Jacuzzis   on the rooftop terrace.
And let me give you a room tour. So, I am staying at their king room and 
there’s a sitting area here and a TV. And they also gave me a welcome 
fruit plate, which is really nice.  There’s a cabinet here and 
there’s a coffee machine and tea. And what’s also cool is, so the 
mini bar is actually complimentary. So all this you can actually enjoy.
Then here you have the king room.  There’s air condition as well.
There’s some chocolates here as well. This here is the washroom.
Nice and clean.  There’s a tub with shower.
So, I am having dinner here at Silvestre Restaurant and I am so excited.
Chef Santiago is one of the culinary heritage ambassadors by the tourism and he also won 
one knife award at The Best Chef Awards. It’s inside this beautiful intimate house from 
the 1890s and we’re doing the soul tasting menu. This isn’t just dinner, it’s a culinary 
journey through Costa Rican identity.  The chef explained that the concept comes 
from rescuing the spirit of old San Jose homes and every single course is inspired 
by a part of the national coat of arms.  This is easily one of the most unique and 
memorable fine dining experiences in Costa Rica. So, I am doing their seven-course tasting 
menu and what’s special is they give you   this souvenir gift that you get to take home.
But this is actually part of the storytelling during the tasting menu because each 
course will appear on this souvenir. And I’m very excited to 
see what they make of this.  So, I am doing the Silvestre 
wine, which is actually a very unique wine pairing that they highly recommend.
It uses a bunch of their like homemade wines. For example, this one here is a passion fruit 
wine that they actually, it’s homemade, and it took them a while to find the correct recipe 
to make the wine because apparently it’s hard   to ferment passion fruit because of the level of 
acidity and they had to like do a lot of tests to perfect it for this wine, and it is so good.
And that pairing was full of surprises. They’re serving everything from a cava prepared 
by Costa Rican Esteban Quesada, made in the   traditional champenoise method, to a Syrah from 
the first winery in Costa Rica, which is an amazing feat since Costa Rica hasn’t produced 
wines historically because of the weather.  And the surprises just kept coming.
So, this here is their homemade raspberry wine.
Wow. So, the first course, we’re headed 
for the Caribbean Sea and they gave   this thing to put on the souvenir.
First item is a tomato and bell pepper dashi croquette.
It’s topped with cassava   and they said this is a heart of palm 
mousse and then this is a bean mousse. And the idea is you make your own art by trying 
to get the mousse into your croquette to try. Mmm.
Inside as well, there’s some sort of like   butternut squash cream, like puree inside.
Mmm. And they paired it with tomato 
vermouth with their homemade wine. This first course was a perfect 
introduction to the restaurant’s philosophy.  It’s called “Create Is Not Copying,” inspired by 
a famous Costa Rican painting, and you literally become the artist.
It’s so playful.  Paloma, my server, even showed me the 
raw cubaces beans used in that puree. It’s this deep connection to the 
ingredients that’s so special.  The creativity and playfulness keeps on going.
They tell these amazing stories, like with the oceans course.
The Atlantic side was “Ackee con   Bajalao,” and they replaced traditional 
cod with the invasive lionfish. And “bajalao” is a local slang for “go away.”
That is brilliant storytelling   and sustainability on a plate.
Then they elevated the humble salchichón sausage, a symbol of San Jose culture, serving it with a 
fluffy cauliflower tamal that looked like a cloud. It’s a perfect mix of national 
pride, humor, and modern technique.  The Talamanca course, honoring indigenous culture, 
was plated to look just like ancient metates, or grinding stones, complete with edible glyphs.
Then the gossip course.  You get this crazy-looking ear cookie and you 
pour a “poisonous gossip” coffee caramel over it. Underneath, there’s a mirror to 
read a secret message, and it said,   “La oreja es real,” “The ear is real.”
And the finale, “A Tico on the Moon,” a tribute to the Costa Rican astronaut Franklin Chang.
You get this beautiful moon crater plate,   a flan with the first footprint, and you have 
to guess the flavor of the edible moon rock. A unique and memorable way to end the dinner.
This whole experience is a reflection   of the minds behind it.
Executive Chef Santiago has cooked all over the world, but he came back to express 
his roots with honesty, mastery, and innovation.  I also got to meet Head Chef Marco, and it 
turns out both he and Chef Santiago were just in Milan for The Best Chef Awards.
Can’t believe I missed them.  Rise and shine, everyone.
Today I’m having breakfast at the hotel restaurant.
It is so beautiful here.  It feels like you’re in 
someone’s old historic home. And the charm is there.
You can see the wooden accents in the interior. And one thing I also love 
is the beautiful courtyard.  You feel like you’re in an oasis 
with a garden and a fountain. And what’s also amazing is they have 
this bar area that is open to both the courtyard and the inside of the restaurant.
So, it’s pretty cool and they serve both coffee drinks and cocktails and alcoholic drinks.
So, the breakfast menu here has a good variety of different international breakfast dishes.
There’s croque madame, there’s omelet. But there’s also one popular Costa Rican 
traditional breakfast called Tico, and it has gallo pinto, which is considered the national dish 
of Costa Rica, and of course, I’m trying that one. Gallo pinto is a mix of black beans and 
rice and typically seasoned with onions,   celery, and bell peppers.
And it’s normally served as well with fresh tortilla, plantains, and eggs.
And the one here also comes with fresh cheeses. What I love as well is you get 
to choose your juice and they   have fresh mango juice as part of the menu.
And as someone coming from the Philippines, I am so excited when I see fresh mango juice.
And of course, the coffee here is always Costa Rican coffee.
It is very, very good.  Non-acidic, very smooth, and normally has a 
hint of chocolate taste, which I really enjoy. Cheers.
So, it’s here   and I’m so excited.
Look at this.  So, one thing I’m glad is they actually 
served the cheese inside the fresh tortilla. I thought it was separate.
So, it’s nice because it makes the cheese moist   and warm, and like melting inside the tortilla.
So, I’m going to try the beans and rice first. This reminds me of the typical rice 
and beans you get in the Caribbean.  But one thing they told me is they have this 
Costa Rican salsa and they said it’s a must when having your gallo pinto.
So, I’m going to try it now.  It added some wetness to the 
rice and the flavor is so good. It’s not overly spicy, but you get a very 
savory like roasted peppers and there’s some tangy taste to it as well.
And it’s so good.  So, I’m going to try the fresh tortilla here.
This is the cheese. Mmm.
The tortilla is legit.  Like it honestly tastes like I’m eating corn.
It’s that good. And the cheese adds that nice texture.
It’s not one of those cheeses that are stretchy   like a mozzarella cheese, but it it’s very nice.
So, they also served the side of pico de gallo, so I added it to my rice and added more sauce.
It is so good.  It’s very simple, but the 
freshness, the taste, it’s so good. So, we are here in San Jose, which is the 
largest city and the capital of Costa Rica. Welcome.
How are you?  Today we’re showing you all 
the headquarter of San Jose. San Jose is not only beautiful city. 
It’s business, but also it has history.  We have behind us the amazing National 
Theater of Costa Rica that is a symbolic coffee house for all the wealthy families.
On the other side, we have the first hotel and the adventure will just begin today.
Thank you for coming.  So, when you visit San Jose, when I was younger, 
we used to run only business and errands. Nowadays, San Jose has live music, culture.
For example, if someone tells you in Costa Rica, “Let’s go to Chepe,” it’s the nickname for Jose.
And Chepe is our capital city. Today, señor is going to know through the eyes of 
ChepeCletas, one of our fellow providers, how we see the markets and everything around San Jose.
Remember to always bring a little water,   sunscreen, and the best attitude because 
you are going to have a lot of fun. Awesome.
Thank you.  Con mucho gusto.
San Jose, it’s a trading post. There was a lot of settlements around 
that were very far away from each other. So, going around by ox cart 
would take a long time.  So, they created needed a middle 
point for all the merchants to trade. That’s how San Jose was born in 1737.
The original name of San Jose was Villa Nueva de la Boca del Monte, like 
the new village of the mountain’s mouth.  But the city was created 
around the church for San Jose. So, people will go, “Let’s go visit San Jose.”
So, that’s the origin of this place. And I think it kind of really marks 
the city because, you know, it’s a place full of commerce, food.
It kind of shows where we go around, what we go through every day.
Perfect.  So, we’re in the Mercado Borbón.
This is one of the biggest cooperative markets in Latin America, from 1944.
And it’s very interesting because you’re going to see in a moment that it’s a long hallway.
Why?  Because this was the old ox cart hotel.
This is where all the guys that had ox carts that came from the ports, this is where they stayed.
And then in 1944, it became this market. It has the most fresh ingredients in all San Jose.
And you’re going to see that everything, everyone from like the little sodas to 
the best restaurants, like buy here. So, this is very interesting.
We run into Chef Humberto here.  And Chef, tell us like what the Borbón market 
means to you in terms of your role as a chef. Well, here in Costa Rica, you have like markets 
of fruits and vegetables all the weekends in different part of of San Jose and Costa Rica.
But if you need a specific ingredient any time in the weekend, you must 
come here to the Borbón market.  And also have a lot of variety.
You you can buy it directly from the people who. The producer.
Yeah, the producers.  So, it’s a very good place to to find 
specific ingredients to work with. Yeah.
Awesome.  And he was here just specifically looking 
for beans at this stall right here. Sure.
We were   looking like for an specific variety of beans.
It’s, for example, it’s chileno, but we were looking for what one kind that is black-eyed 
peas that have a lot of protein content. So, it’s very good to make 
miso and fermented food.  But today, we have bad luck and we don’t have 
black-eyed peas, but we’re going to work with another one that is very good.
Tell us about your restaurant.  Okay.
I work in Corazón Contento. It’s like a pastry, gelato, 
and tasting menu place.  We work like with a lot of fruits.
We love work with fruits because we think it’s like the one of the best 
ingredients that we have here in Costa Rica. But we don’t use it a lot.
Like fruits don’t have the   reputation of a meat or a shrimp.
Fruit is like, “Ah, it’s for the breakfast, it’s for another kind of moment.”
But we love to think of fruits like it’s the best product, same like a wagyu meat.
So, we we work with fruits in gelatos. We have a tasting menu that the 
main focus of each dish is a fruit. Oh, wow.
So, it’s like tasting menu.  So, it’s a dessert tasting menu?
It’s not dessert.  That’s that’s the that’s the interesting 
stuff because it’s like a regular menu. We have like fresh, savory, 
all kind of flavor profiles. But every dish, the main ingredient, it’s a fruit.
Oh, wow.  Okay.
Okay.  That’s very unique.
Okay. Okay.
Okay, I wish I have time   to go, but next time when I’m back.
Next time, I’ll see you for sure.  I’ll come see you.
Nice. Thank you so much, Chef.
My pleasure.  Nice to meet you.
Nice to meet you.  Okay, so we’re now here at Acapulco Bar and it’s 
a local, very traditional cantina in Costa Rica. And I’m also here having some 
local Costa Rican beer, Bavaria.  And we’re going to be enjoying it with some bocas.
Bocas are like these dish to go with beer. Actually, in history, you will buy your 
beer and they will add a boca for you, like a little dish of something 
for you to join with it.  Right now, when we go drinking, we buy our 
beer and a boca that it’s like a smaller dish. I don’t know, with the second or third 
beer, you will try another stuff.  So, it’s a way to eat different 
stuff, to have variety in your dish. And cantinas, especially here in San 
Jose, they have a background of being   from Italian and Spanish immigrants.
So, they have like this influence. And also, they are a glimpse of how 
life was in the past decades here. Depending on the cantina, it could looks like 
a 90s cantina or even like a 50s cantina. So, it’s part of the magic of coming 
to these places and the menu they have.  Mmm, okay.
I’m excited. We ordered a couple of dishes 
and we’re excited to try.  And here they are.
Oh, here they are. Muchas gracias.
So, we have a couple   of the bocas here and this here is the chifrijo.
There’s chicharrones, there’s rice, black beans, pico de gallo, and some chips.
And my dish, it’s an olla de carne. It’s a traditional dish that it’s a lot of 
different Costa Rican vegetables, like potato, it has cassava or yuca, it has beef.
It’s a stock.  This is a starchy root called tiquisque or ñampí.
I always forget. Some people say it’s Costa Rican ramen.
I don’t know, like it has like beef,   it has different ingredients that it’s a must.
And it’s the display of our local vegetables. You do want to try mine?
Try it.  Maybe let me cut it.
I don’t want to make a mess in camera. This is probably the most peculiar one.
Try the stock.  Oh, it’s very hot.
Very hot? I’m sorry.
This is the kind of soup you get when when you’re sick or when you’re cold.
When you’re sick, when you’re cold.  Very clean tasting.
Very nice. Usually what people like 
the most here is the stock.  That’s like the secret behind it.
That’s why maybe I heard people make this comparison with ramen.
Like for us, the stock in   this dish is so important.
And it’s, yeah, it’s very flavorful. So, enjoy your chifrijo.
Thank you.  You don’t want to try some?
I really like it, but I think   with the soup, I’m full.
It’s nice. It’s basically like, I guess 
like Costa Rican nachos, I guess,   based off like the chips and all the toppings, 
and then you get to enjoy with also with beer. For me, that’s the perfect dish.
I see. That’s why I thought of this,   because I feel like this would go the 
most well with beer as like a snack. Actually, this snack was actually created 
by the owner of a cantina in the past. So, that’s why it feels so good with beer.
It was made for that. Mmm.
So, our last stop is coffee.  And if you know Costa Rican culture, 
they are strong with the coffee culture. In fact, they have coffee time where people 
just hang at someone’s house or at a cafe to just enjoy being social together, sometimes 
with coffee, sometimes with something else. But here we’re doing coffee.
And we’re here at Cafeoteca,   and they really, really specialize in coffee.
They even have a coffee bar for coffee tastings. And that’s what we’re doing now.
They are specializing in the different coffee regions in Costa Rica, having 
different beans from different regions.  And we’re trying one from Los Santos.
And this is my first time trying coffee that’s been processed using the honey method.
So, cheers.  So, we are on our second coffee and we’ve 
shifted to the Perez Zeledon coffee region. And what’s unique on this one is they also use 
a Costa Rican brewing method called Vandola, which I’ve never seen before.
So, it’s very interesting.  If you’re serious with coffee, I highly 
recommend checking this place out because they are very serious with coffee.
You can see the love and the passion.  I even got to see their booklet of 
recipes of how much time they dedicate to get the perfect recipe for each bean.
And with all good things comes to an end, and that’s the wrap for our tour with Alex here.
Alex, thank you so much.  I had such a great and delicious time.
So, for dinner, I am here at the Grano de Oro restaurant and it is one of the best 
French restaurants here in Costa Rica. Even from what I heard from like locals and 
including Chef Jose, who who I visited last time, even he said this is one of his favorite 
restaurants, so I am very excited to try.  This restaurant has such a different 
feel at night compared to breakfast. It’s so intimate.
I started myself off with the Tico Sour.  They use the Guaro, which is their local 
moonshine, and I love sours in general because they use egg whites.
So, cheers.  The culinary concept here is so interesting.
It’s French-Mediterranean at its core, but with a distinct tropical influence 
using fresh local ingredients.  I started with the Carpaccio de Corvina.
It’s quite uncommon to find sea bass served as a carpaccio, but this is why it works so well.
They slice it paper-thin, so it’s incredibly   tender and just melts in your mouth.
It’s marinated in lemon and orange, then topped with capers, gooseberries, and candied ginger.
When you get everything in one bite,   it’s just a total flavor explosion.
Next, I tried a very traditional Costa Rican dish, the Sopa Pejibaye.
Pejibaye is a local palm fruit that’s   naturally quite starchy and neutral in flavor.
They balance that starchiness with some sour cream, making the soup incredibly smooth.
Oh, it’s good. For the main, I chose the Lomito Pistachio.
As someone who loves pistachio, this was amazing. The Costa Rican beef tenderloin was 
cooked perfectly, and that roasted,   nutty crust was delicious.
It comes with a rich mushroom reduction and a really unique macadamia nut foam.
Even the mashed potatoes were perfectly silky smooth.
Yeah.  Finally, for dessert, I couldn’t 
leave without trying a classic.  You can’t go wrong with tres leches, which 
is the national dessert of Costa Rica. So, if you also love wine, this is also 
one of the best spots, if not the best spot in Costa Rica for wine because they’re 
the only restaurant who’s been consistently on the Wine Spectator awards from 2013 all 
the way to 2025, they’ve always been awarded. So, that is such an amazing feat for wine.
And they have some really, really amazing   vintage and very rare wines as 
well, so you can check that out. I tried something special from their wines, 
a Don Melchor 2021 Cabernet Sauvignon. So, we have left San Jose and we’re 
going on a road trip to Monteverde.  It’s around 3 and 1/2 hour drive from San Jose.
But what’s a great pit stop is here at El Jardín. It’s an hour and a half away from San 
Jose and it is really beautiful here.  There’s so much Costa Rican culture, arts, and 
crafts all around you here, starting from when you enter, there’s the coffee area where you get 
to try some of their wood-fired roasted coffee and you can buy them as well if you want.
Then you get to the souvenir section   where there’s so many beautiful things.
But what I love here the most is this butterfly garden, which is where I’m at right now.
You get to see so many varieties of butterflies and they’re just flying all around you.
And then another part of the place is the cafeteria where there’s buffet 
spread of different Costa Rican dishes. There’s also street food snack dishes you can try 
like empanada, and of course, there’s going to be   Costa Rican desserts like tres leches.
Very nice pit stop. Definitely a great way to take a 
break on your way to Monteverde.  So, we have made it to Monteverde.
It is world famous here, known for incredible diversity and the cloud forest.
Welcome to Monteverde.  If you go to the Spanish meaning, 
it will be “the green hill.” And keep in mind that it’s a tropical 
cloud forest located between the Arenal   Volcano and the Pacific side.
So, it’s a unique ecosystem where temperature plus humidity crosses paths.
We hope that you enjoy the visit and remember, tourism plus dairy industry 
are the heart of the town.  Awesome.
I am here at the Ocotea Hotel. It is a small, family-run boutique hotel that 
is certified sustainable by Tourism Costa Rica. And it is nestled in the cloud forest, 
so you are surrounded by nature. So, I’m in room 8 and let me give you a room tour.
I actually love that there’s this balcony right here with a nice sitting area.
Very thoughtful.  Monteverde is very rainy at times, so it’s nice 
that they actually provide the umbrellas already. So, this is the room.
As soon as you enter, it’s already the bed.  There’s a sitting area here, 
and there’s the mini fridge. Another great thing here is the 
mini fridge is free, complimentary.  There’s a safe here, a desk area.
Very interestingly, it’s an open concept type of bathroom.
There’s a bathtub here.  There’s a shower over there.
The sink is right here. Hey.
And then   there’s a separate privacy for your toilet.
I’m having lunch at Nectandra Restaurant inside the Ocotea Hotel, an all-day dining 
concept with Chef Isaac Madrigal at the helm. The space itself is beautiful.
It has a modern feel, and all   this wall art makes you feel like you are 
dining right in the middle of a forest. They have a selection of fresh fruit juices, 
and I started with a fresh pineapple juice.  When I was looking at the menu, 
one thing immediately jumped out. They have a wagyu burger.
I honestly didn’t know Costa Rica   has its own wagyu breeds, so I had to order it.
It’s a 200g grilled patty on a homemade brioche bun with provolone, and it was fantastic.
It was so juicy and tender.  I also tried their fresh 
fettuccine for my next lunch. This was classic Italian done so well.
The pasta was perfectly al dente,   and the pomodoro sauce was bursting 
with flavor from the sweetest tomatoes. And the flan tasted so good with the smoked 
cheese, a great way to contrast flavors   and bring umami to the sweetness of caramel.
So, with the weather in the Monteverde region can be quite unpredictable, I was supposed 
to do the zip line tour, but because of the   weather, as you can see, it’s very foggy, low 
visibility, I am now doing an El Trapiche tour. This last-minute change 
turned out to be so much fun.  What’s really special about the El Trapiche tour 
is that it’s set on a 100% family-owned farm. It felt like an authentic and tasty 
immersion in Costa Rican culture.  It’s pretty rare to find a single tour where you 
get to learn about coffee, cacao, and sugarcane, along with other local agricultural produce.
You can say arracache. Arracache.
Arracache, is easy, right?  This entire tour is incredibly hands-on.
At the coffee plantation, we got to smell all the different kinds of coffee beans and roasts.
They even had us try pounding the dried   coffee beans, which is hard work.
You also got to pick some fresh coffee beans right off the plant and try them raw.
And we need to pick all the entire cajuela. How much kilos do you think is this cajuela?
A professional of coffee picking. Ready to work tomorrow.
Next, we headed to the cocoa greenhouse. I got to taste a raw cacao 
bean straight from the pod.  Mmm, this is very good.
Just the white part. Just suck on it, okay?
Don’t bite it.  Then we learned the whole process that 
goes into creating artisan chocolate. We need to create first the paste.
And of course, we got to try some freshly   made pure dark chocolate, which was amazing.
The journey continued at the sugarcane plantation. The leaf is really, really, is one of 
the biggest problems the sugarcane have.  We chewed on raw sugarcane, 
which was so sweet and fibrous. We watched them extract the sugarcane and 
then saw how they turn it into molasses.  The best part was getting to make our own 
sobados, which are traditional molasses candies. Just do it faster, okay?
Just regulate everything, okay?  To take out that, okay?
And after all that learning, we got to the final tasting.
We sampled everything we   learned about during the tour.
This included the “Drink of the Gods,” which is a delicious hot chocolate with spices.
We also had a fresh coffee, a taste of guaro. This is the guaro, which is the local moonshine.
So, it’s 70%, so it’s very strong. And some arracache picadillo.
With the final piece of chocolate. We ended at the gift shop and, of course, I had 
to get some coffee and chocolate to take home.  I am back here for dinner at Nectandra, and Chef 
Isaac has prepared a very special dinner for me. It would be a tasting menu on some of the 
dishes they have on their dinner menu,   and I can’t wait to try.
A lot of their dishes are actually like very, very local.
They have their own garden on-site   where they actually produce a lot of the herbs and 
vegetables like lettuce, basil, and other things. And then after that, they try to source everything 
within the region of Monteverde or nearby areas before, and if they can’t find those stuff, 
then they try to get it at the national level. They don’t try to go anywhere outside Costa Rica.
You’re really tasting like true Costa Rican ingredients and produce and meat.
Chef Isaac Madrigal’s vision is   rooted in Monteverde, and I’m so excited to see 
how that philosophy translates to the plate. So, tonight what we’re going to start with, 
this is a brioche bread, which actually,   um, this one, we get out a little bit of 
olive oil and a little bit of balsamic. So, we can try it.
But also, we can share it with this butter.  This is going to be chile morrón butter, 
which is going to be kind of a sweet pepper. And also, it’s going to have a little 
bit of sea salt on top of it, and also   a powder of burnt tortilla.
So, hope you enjoy it. Mmm, that’s really good.
The bread is so fresh and so good.
So, what we’re going to have in here is   going to be our amuse, which this one over here, 
it’s going to be our tartlet made of plantain. And inside, it’ll be filled with a little 
bit of bacon caramelized, which is going to have more plantain creamy on the inside.
And then on top, we’re going to get some flowers. These flowers are going to be 
edible, which is going to be   mustard and cilantro flowers on top of it.
Mmm, the flavor explosion is so good, all those elements combined.
So, what we’re going to have in this one, which   is the appetizer, we’re going to get our ceviche.
This ceviche is going to be sea bass, that is the one that we’re having in season all right now.
And then afterwards,   we’re going to have different layers.
One layer on the bottom, we’re going to have yellow plantain, which is sweetness on it.
We’re going to get the ceviche   and on top, chip plantains.
On the side, we’re having a tiger milk. Tiger milk, it’s made with fish broth.
It’s going to have a little bit of ginger,   orange, lime, and tiny bit of ají, which 
is making it a little bit of spiciness. On top, we’re going to get some oil, which 
this oil it’s made out of coriander and also   a little bit of annatto.
Mmm, that’s so fresh. Mmm.
That’s so good with all the layers.  You get the crispiness, you get the chew from 
the sea bass, you get the the tiger’s milk. So good.  So, tonight we’re going to get 
the tender from the wagyu beef. We’re going to get a small salad so you can 
refresh palate that has a little bit of acelga,   arugula on it, a little bit of radish, and 
we’re going to get more tarragon flowers, which this one is going to be a 
little bit of dill in there as well.  We’re going to get a chimichurri made at home.
And this is going to be a tartlet made out of corn, which inside it’s going to have 
a purée made of potato and a little bit   of cacao, which is pure chocolate.
On top, it’s going to we’re going to have a caramelized onion on it.
The corn tartlet is so intriguing,   and it’s a bold, savory pairing 
for the wagyu, but it just works. So, we’re going to end with our dessert, which 
this one is going to have fresh goat cheese.  It’s going to have matcha powder on top of it.
We’re going to coconut and lime sorbet, and then melliferous honey.
All of it are going to be locally made,   so I hope you’re going to be able to enjoy it.
I love this dessert. It was interesting in a good way.
The goat cheese has this fun, squeaky texture,   like a cheese curd.
Mmm. It has a fantastic savory 
contrast to the sweet, fruity,   and tangy sorbet, bringing everything together.
What a great way to get a taste of Monteverde. Chef Isaac is doing amazing things 
in the Monteverde culinary scene.  Be sure to check out the rooftop bar here.
It is really beautiful and apparently it’s amazing during sunset.
Salud.  Salud.
Salud. I am at Nectandra Restaurant for 
breakfast, which is included with the   stay, and I’m starting with a cappuccino 
made from local Monteverde coffee beans. You get to choose from a wide variety 
of dishes, and I got the avocado eggs   benedict because it sounded so unique.
Instead of hollandaise, it has this great creamy avocado sauce, and it’s also 
topped with their own house-cured tuna.  This is such a delicious and hearty way to 
start my day of activities here in Monteverde. So, in Monteverde, the most popular activity 
is exploring the cloud forest reserve. You are surrounded with nature all around you 
in this tour, and you also get to learn a lot about like tree species and different fruits.
So, we have made it to the cascade falls and it is beautiful, just hearing all the water 
rushing down, the tranquil nature sound. It is so beautiful.
So, just to give an idea on the incredible   biodiversity here in Monteverde, so there’s like 
2,400 different species of trees in Costa Rica, and in Monteverde, there’s 1,300 species.
And similarly, there are 935 species of birds in Costa Rica, and there are 500 here in Monteverde.
So, they have like over half of the species for trees and birds just in this region.
Here’s a pro tip: Be sure to visit the hummingbird garden to catch some of them.
It’s a free attraction.  One of the unique things you can do in the cloud 
forest is to do a zip line and canopy tour. So, I’m here at the Original 
Canopy Tour Monteverde.  This isn’t just one zip line, it’s a 
full circuit of 10 different lines, each giving you incredible views of the forest.
The tour also includes a hammock bridge and a   rappel down, but the two highlights 
for me were totally new experiences. First, after the rappel, you don’t just walk 
back up, you actually get to climb inside a   massive hollow Ficus tree to continue the tour.
And then the Tarzan swing, exactly as it sounds. Wow, what an incredible adrenaline rush.
It was so cool and definitely a first for me. Oh my god.
Oh.  You don’t have to do it if you don’t want to.
After a two and a half hour drive from Monteverde, I am here at the Tabacón Hot 
Springs Resort here in Arenal.  This is a five-star resort that’s also 
a Michelin Guide recommended hotel. So, I am staying at room 422. This here is the washroom and shower.
You got the rainfall head here. The sink, toilet.
This is the closet. There’s two bathrobes, the laundry bag.
There’s the safe here and some cabinets and drawers.
This is the bed, nice king bed right here. There’s a really big working area.
There’s a sitting area here as well. Oh, and then there’s another 
smaller like bed or lounge area.  And this is so cool.
They actually gave like a welcome gift and it’s guaro with other ingredients.
So, this is the mini bar area. There’s tea and coffee that’s 
complimentary, but the mini bar,   everything in the mini bar is for purchase.
So, it’s different compared to the other hotels that I visited.
So, this is the mini bar. Check out.
This is the window view.  I’m already here at night, 
so there’s not much to see. So, this is interesting.
So, there’s actually a sliding door here so you can see the the bathroom from the bedroom.
Tonight’s dinner is at their signature restaurant, Tucanes.
Honestly, one of the best things   about staying here is getting to experience the 
gastronomy from the culinary director, Chef Saúl. I love the open-air setting here.
You’re dining surrounded by   untouched tropical rainforest.
You can hear the sounds of nature while you eat, which is an experience all on its own.
Chef Saúl’s whole philosophy is about using fresh, locally sourced ingredients, 
and the tasting menu is a must.  It’s a culinary journey of Costa 
Rican flavors with dishes inspired by the country’s seven provinces.
The beverage pairing is one of the   most unique ones I’ve ever had.
It’s not just wine. They pair courses with beer, wine, and 
even with exclusive off-menu cocktails   created just for these dishes.
It’s such a creative way to build a menu and highlight the food.
What really stood out to me throughout   the tasting menu was the play on 
textures and the incredible sauces. The tasting started with one of my 
favorites of the night, the Tuna Tartare.  It had cured egg yolk, black garlic 
mayo, avocado emulsion, and ponzu sauce. It was an umami explosion of 
flavors with playful textures.  It was paired with a crisp Asahi beer 
to bring out the freshness of the tuna. The Catch of the Day, which was a fresh sea 
bass, came on this beautiful potato purée with   huancaína sauce and a coconut milk curry.
It was complex, but all the flavors just worked in harmony.
That was paired with a   Tico Forest cocktail with pisco and pear 
that cut through the richness perfectly. Then they brought out this 
Octopus with Cassava Croquette.  This is actually a traditional Costa Rican 
enyucado stuffed with breaded palmito cheese, and Chef Saúl mentioned it’s reminiscent of 
what his mom used to make for him growing up.  That combination of the fresh 
ceviche-style sauce with the croquette brought these traditional dishes to another level.
Another highlight for me was the Airline Chicken.  I know chicken can be simple, 
but this was anything but. It was served with this deep mushroom sauce, 
truffle oil, and a tapioca crisp for texture.  It was so comforting and elevated.
To finish, I had this beautiful Strawberry and Basil Dessert.
It explored one ingredient in so   many ways: strawberry paper, lacto-fermented 
strawberries, and even strawberry spheres, all balanced by a white chocolate mousse.
The pairing was a sweet Pedro Ximénez wine,   which enhanced the whole dessert with 
its sweetness and dried fruit notes. Pura vida.
So, I am back here at the Tucanes   restaurant, this time for breakfast.
So, breakfast is included with your stay and it’s a buffet spread.
So, there’s a a juice and cereal section, there’s a dessert section, there’s 
a cheese and charcuterie section.  And then there’s the main course section.
And the main courses, I like that there’s a mix of Costa Rican dishes and 
and intercontinental dishes.  So, there’s like gallo pinto, which is the 
most popular breakfast food in Costa Rica. And then there’s also 
arracache made into like hash.  Um, it’s one of the most 
popular staple dishes as well. And then there’s also like scrambled eggs, 
there’s cheese empanada, there’s sausage as well. One thing I love is there’s a fresh station that 
where you can order dishes that are made to order, and it includes also both Costa Rican and 
like normal American breakfast dishes. So, for example, you can order um, tortilla 
de queso, you can order chorreadas, which are corn pancakes, but you can also 
order like pancakes, waffles, and omelets.  So, of course, while in Costa 
Rica, you have to try their coffee. And they actually work with a coffee farm 
directly here in the country to make sure that they get like fresh premium coffee.
The Tabacón Resort, it’s known for its   hot springs heated by the volcano and it 
feels like you’re in a tropical paradise. The natural thermal experiences are open from 
8:00 a.m. to 10:00 p.m., with hotel guests getting exclusive access from 8:00 a.m. to 10:00 a.m.
And there’s also the Shangri-La Gardens,   which is an adults-only section in the hot 
springs, and it’s only for ages 18 and up. So, I am now here at the 
city center of La Fortuna.  It is around a 10-minute 
drive from Tabacón Resort. And here in the main square, there’s like 
a a church right here and it’s also known for this public park right here.
So, in this spot in the park,   it’s a very good photo opportunity because you 
have the fountain, you have the church right here. And these are actually the volcanoes.
It’s kind of cloudy right now,   but the Arenal Volcano is right there.
And this is another volcano that’s dormant and it’s called Sleeping Indian 
because you can notice that it   looks like it’s kind of sleeping, lying down.
I’m at Don Rufino, one of the best restaurants in town and a true culinary institution.
The space is a beautiful open-air design   that makes you feel comfortable and casual.
The concept is driven by Chef Santiago, a gastronomic pillar in Costa Rica, so 
expect creative farm-to-table cuisine,   elevating local ingredients with 
international techniques at Don Rufino. I’m doing their tasting menu, which is a dynamic 
experience that’s always evolving, plus wine pairings paired by my server and sommelier, 
Andre, who has been at Don Rufino for 18 years. This first course, the Fried Shrimp 
Tostada, was a total flavor explosion.  It had sweet potatoes, scallions, furikake, 
and the sweet tare sauce you pour on top. One of my favorite dishes.
The Albariño pairing cuts   right through the richness.
Next was the Grilled Merguez Lamb Sausage, so flavorful with a roasted 
chili ajvar purée and mint chimichurri.  The rosé pairing was a perfect balance.
Then came another favorite, the Thrice-braised Beef Ribs.
This is melt-in-your-mouth,   braised for 10 to 12 hours with a local sweet 
potato cream, allspice, and a honey glaze. Just a beautiful contrast of sweet and savory.
The Malbec pairing was so creamy.  After that, a dish that speaks to local 
culture, the Palm Heart Maleku Mafuriseca. This is snook prepared in the style of the Maleku 
indigenous people, wrapped in traditional bijagua leaves and served with tender palm heart.
Roasted in banana leaves, it’s a beautiful   representation of Costa Rican flavors.
The main course is interesting. I got this New York steak topped with a Beef 
Short Rib Ravioli, two separate dishes from   the à la carte menu combined into one.
It was one harmonious dish with a crispy potato mille-feuille and a sous-vide sauce.
The Cabernet pairing was bold and perfect.  And for dessert, this Moist Banana Cake.
It’s not typical. It has a miso banana brulée cream 
and a 20-year rum salted caramel.  And I love the zero-waste focus, 
using banana peels for a crispy chip. And to finish, a glass of 30-year Costa Rican rum.
Pura vida.  After a 5-hour drive, I am back 
in San Jose for my last night. This time I’m staying at the Hotel Presidente in 
their beautiful apex room with a private terrace. My final dinner in Costa 
Rica, I don’t have to go far.  I’m here at the hotel’s rooftop 
restaurant, Azotea Calle 7. This space is so chic and modern, with a 
beautiful outdoor garden overlooking the city.  It’s the perfect setting for this special 
curated menu by Chef Yendry Soto, which focuses on elevated traditional Costa Rican food.
First up is this Sea Bass Ceviche Sampler. The fish is so incredibly fresh, but 
the standout for me is the passion   fruit sea bass ceviche with avocado.
I love the Handmade “Empanaditas”. The corn dough is fantastic, and it’s great 
to try three different classic fillings.  Next is the Seared Yellowfin 
Tuna and Mango Montadito. This is such a fun flavor-bomb snack, 
and you get all these amazing textures.  But my absolute favorite dish of the 
night has to be the Tostones de Yuca. I’ve only ever had tostones 
made from plantains, never yuca.  They’re topped with this delicious and 
flavorful carne desmechada, or shredded beef, plus pico de gallo and refried beans.
This is just pure, amazing Costa Rican comfort. The main courses really show the menu’s variety, 
from a classic Arroz con Pollo served with a   traditional pickled escabeche to tender 
Beef Tenderloin with Stir-Fried Onions. And for the perfect sweet ending, a 
decadent Flourless Chocolate Cake.  And that’s a wrap on my incredible 
five days in Costa Rica. From the volcanic peaks to the misty cloud forests 
to the delicious food and the friendliest people, I am blown away with my time in Costa 
Rica, enjoying the Pura Vida lifestyle. I hope this gives you an idea on what it’s like 
to experience some of the best things to do,   places to eat and stay in an epic road trip 
itinerary in Costa Rica, visiting San Jose, Cartago, Monteverde, and Arenal.
And if you like these kinds of videos,   please be sure to like, follow, and subscribe, 
and watch this next video right here.

The ULTIMATE 5-day Costa Rica road trip! Travelling Foodie Raymond Cua takes you from the Irazu Volcano and cloud forests of Monteverde to the hot springs of Arenal. I partnered with Visit Costa Rica was blown away by the country’s culinary scene. This isn’t just a travel guide, it’s a gourmet food tour for the BEST restaurants in Costa Rica.

➡️ Costa Rica Travel Guide: https://travellingfoodie.net/costa-rica-road-trip/
☕ If you want to support, Buy Me A Coffee: https://buymeacoffee.com/travellingfoodie
—
🏨 COSTA RICA HOTELS & RESORTS (WHERE I STAYED):
* Hotel Grano de Oro (San Jose) – https://bit.ly/GranoDeOroCRYT
* Ocotea Hotel (Monteverde) – https://bit.ly/OcoteaCRYT
* Tabacón Thermal Resort & Spa (Arenal) – https://booking.stay22.com/travellingfoodie/b3WnmvJluI
* Hotel Presidente (San Jose) – https://bit.ly/HotelPresidenteCRYT
—
In this vlog, I’ll show you a 5-day itinerary packed with adventure (ziplining, jungle tours) and incredible food, from 5-star tasting menus in San Jose to the freshest trout in Cachi and Wagyu beef in Monteverde.

This is your full guide to what to do, where to stay, and WHAT to eat in Costa Rica. Pura vida!
—
➡️ 5-DAY COSTA RICA ITINERARY:
► Day 1: San Jose → Irazu Volcano → Cachi
► Day 2: San Jose (City Tour, Fine Dining)
► Day 3: San Jose → Monteverde (Cloud Forest & Food Tour)
► Day 4: Monteverde → Arenal/La Fortuna (Hot Springs & Culinary)
► Day 5: Arenal → San Jose (Rooftop Farewell)

📍 RESTAURANTS and CHEFS (THE BEST FOOD IN COSTA RICA):
* Silvestre (San Jose) – Chef Santiago Fernández Benedetto
* Restaurant Casa Jose (Cachi) – Chef Jose Alvarez
* Nectandra Restaurant (Monteverde) – Chef Isaac Madrigal
* Don Rufino (La Fortuna) – Chef Santiago Fernández Benedetto
* Tucanes at Tabacón Resort (Arenal) – Chef Saúl Umaña
* Azotea Calle 7 (San Jose) – Chef Yendry Soto
* Mercado Borbón (San Jose) – Chef Humberto Romaguera
* Acapulco Bar (Traditional Cantina & Bocas)
* Cafeoteca (Specialty Coffee)
* El Trapiche Tour (Coffee, Cacao & Sugarcane)

➣ Costa Rica Playlist: https://www.youtube.com/playlist?list=PL-wQeGXw6xB77W8LRGCvxRNy8IXcyB30m

Costa Rica Road Trip Chapters:
0:00 The Ultimate 5-Day Costa Rica Itinerary
0:32 Irazu Volcano: Costa Rica’s Tallest Volcano
2:16 The “Poor Man’s Umbrella” Plant
2:33 Why is it Called the “Green Lagoon”?
3:10 Cachi Dam: Hydroelectric Landmark in Cartago
3:26 Lunch at Casa Jose (Hotel Quelitales, Cachi)
4:25 Trying Guaro Cacique (Local Sugarcane Liquor)
5:25 The Regional Specialty: Cachi Trout in Banana Leaf
6:37 Hotel Grano de Oro: Sustainable Victorian Mansion (San Jose)
7:01 King Room Tour
7:43 Silvestre: Fine Dining Tasting Menu (San Jose)
7:57 The “Soul” Menu: A Journey Through Costa Rica’s Coat of Arms
8:40 Silvestre Wine Pairing: Homemade and Costa Rican Wines
9:39 Painting Course
10:43 Other Creative Courses
11:21 Unique Desserts
11:47 Meet Chef Santiago Fernandez Benedetto & Chef Marco
12:05 Breakfast at Grano de Oro: Trying Gallo Pinto
13:02 What is Gallo Pinto? (National Dish) and Costa Rican Salsa
14:54 San Jose City Tour: Why is it Called “Chepe”?
15:55 History of San Jose (Villa Nueva de la Boca del Monte)
16:49 Mercado Borbón: The Oxcart Hotel Market
17:28 Meeting Chef Humberto Romaguera (Corazón Contento)
20:03 Acapulco Bar: Traditional Cantina
20:18 What is a “Boca”?
21:11 Chifrijo vs. Olla de Carne (Costa Rican Soup)
23:19 Cafeoteca: Costa Rican Coffee
24:06 The Vandola Brewing Method
24:46 Dinner at Grano de Oro: French-Tropical Cuisine
25:48 Sopa Pejibaye (Local Palm Fruit Soup)
26:31 Wine Spectator Award
27:01 Road Trip Pit Stop: El Jardín Orotina
28:10 Arriving in Monteverde
28:40 Ocotea Hotel: Boutique Hotel in the Forest
28:56 Room Tour: Open Concept Bathtub
29:44 Lunch at Nectandra: Costa Rican Wagyu Burger
30:37 El Trapiche Tour: Coffee, Cacao & Sugarcane
31:15 Tasting Raw Cacao, Fresh Coffee Beans and How to Pound Coffee Beans
32:21 Making Traditional Molasses Candy (Sobados)
33:17 Nectandra Dinner: Chef Isaac Madrigal’s Tasting Menu
35:16 Sea Bass Ceviche with “Tiger Milk” (Leche de Tigre)
37:28 Monteverde Rooftop Bar
37:42 Nectandra Breakfast
38:06 Monteverde Cloud Forest Reserve Tour
38:32 Why Monteverde is Unique and The Free Hummingbird Garden
39:07 Monteverde Zipline & Canopy Tour
39:51 Tabacón Thermal Resort: 5-Star Michelin Guide Hotel and Room Tour (Arenal)
41:42 Dinner at Tucanes: A 7-Province Tasting Menu and Beverage Pairing
43:04 Octopus with Cassava Croquette (Enyucado)
43:53 Breakfast at Tabacón Resort (Buffet)
44:11 Costa Rican Breakfast
45:10 Tabacón Hot Springs
45:41 La Fortuna Town: View of Arenal Volcano
46:20 Lunch at Don Rufino (La Fortuna)
46:50 Fried Shrimp Tostada
47:25 Palm Heart Snook (Maleku Indigenous Style)
47:56 Miso Banana Brulée Dessert
48:13 Hotel Presidente: Rooftop Terrace (San Jose)
48:22 Dinner at Azotea Calle 7
49:32 The Pura Vida Lifestyle

#TravellingFoodie #costarica #puravida #costaricafood #travelguide #roadtrip