Wine and Dine in Costa Rica
POST PANDEMIC, Chef José González, a graduate of Le Cordon Bleu in Paris moved his restaurant Al Mercat
Dota from the capital San José to the mountains of Copey de Dota and looks to local farms and farmers markets for seasonal dish inspiration. Menu highlights include chayote strawberry and tomato salad, trout ceviche and baked ribs served with squash puree.
Sikwa began as a place to grab healthy street food and has since evolved into a place where Chef Pablo Bonilla educates guests about Costa Rica's Indigenous cuisine. Bonilla spent years visiting and collaborating with native Tico communities, where his research and experience in ancestral techniques brought tradition to life in a contemporary fashion. Bonilla considers his establishment as a place for gastronomic education that just so happens to sell food. What many don't realise is that Costa Rica is home to one of the first international vineyards in Central America, the
Copey Estate Winery, located two hours drive from the capital San Jose. Founded 12 years ago by Niv Benyehuda and his wife Karen Retana, the winery and 15-acre vineyard are a source of employment in the community and have become a tourist attraction, with tours available.