"Santiago Fernández Benedetto highlights regional cuisines and the diversity of local ingredients in creative dishes at his restaurant set in a remodeled house in the historic Barrio Amón. His evolving tasting menu is an invitation to discover the breadth of Tico gastronomy, from fresh seafood to arroz guacho (rice and chayote topped with grilled chicken and shrimp). Benedetto’s current caldosa mixes mussel ceviche with shell-shaped crispy corn chips." - Rafael Tonon