Lovingly prepared for you each day by our amazing chefs – order what you want, when you want.
Our multisensory, renowned culinary experience is filled with delightful flavors that nourish your mind, body and spirit from within.
All of our all-inclusive meals are naturally grain-free, dairy-free, and sugar free – rich with living enzymes, fibers, plant and local animal proteins, healthy fats, vitamins, and minerals.
We offer a vegetarian ala carte menu – with raw vegan options, juices included – as well as daily primal keto specials that include local lamb, fish, seafood, or poultry options.
Our kitchen is open from 7am to 7pm and you are welcome to order anything you want off of these menus or our daily specials.
All of our menus consist of ‘Primal’ cuisine, which means nutrient-dense, locally-sourced, seasonal, whole foods – the way we were physiologically designed to eat. We further refine this focus on our local and delicious ‘Blue Zone’ diet, which has been shown to promote longevity and quality of life.
We are pleased to introduce you to our renowned wellness chef, Chef Victor. He is an expert in combining flavors to create magical and balanced plates.
He shares in our belief that we can heal through food, while enjoying the process with delicious options. He always has a sweet smile on his face, leading the kitchen staff with good energy and love that is transmitted to our guests through every dish.
Our lamb comes from his family’s farm, where they are raised with great care.
He is a great proponent of the unique ‘pura vida’ energy of Blue Zone food here in the Nicoya peninsula of Costa Rica (one of only five blue zones in the world!), and has created our signature ‘Blue Primal’ cuisine.
Fresh and local ingredients in our raw juices and primal meals take our guests’ nutrition to the next level.
To that end, with a year-round growing season, it was a natural next step for us to create our very own finca (farm) here on the land.
In January 2018, we officially completed our 400 square meter hydroponic greenhouse.
With a goal of being 80% self-sustainable, it was designed to produce enough greens to fuel our restaurant and also operate a small market so that we can share our harvest with our local community, providing the highest quality produce possible while providing employment for local workers.
We grow as much of our food as we can on site, and we get the rest from farmers markets, using local animal products such as daily caught fish, eggs, shrimp, and chicken.