Luis Mujica
Google
It’s difficult to understand how this restaurant earned a spot among the “50 Best Restaurants.” Based on our experience, it did not meet the standards one would expect from a high-end establishment—unless the bar has been significantly lowered.
To begin, there is no valet service. While the restaurant has its own parking lot, it fills up quickly, forcing guests to park on the street. An attendant is supposedly assigned to “watch the cars,” but he left before we did, which defeats the purpose of that service.
Service was underwhelming from the start. Our drinks arrived only after the appetizers had already been served. The wine list was very limited, with no sommelier available to assist. Worse, the markup was around 400%, which might be acceptable at a true fine-dining venue offering a world-class experience—but that was not the case here.
The staff’s product knowledge was also concerning. When I inquired about the origin of their so-called “imported” steaks, I was told they came from the United States. While that technically qualifies as imported in Costa Rica, the response was vague and unhelpful. No one could specify where in the U.S. the meat originated—a key detail for discerning diners, as there is a considerable difference in quality and characteristics between a steak from Texas and one from Alaska. That level of ambiguity is unacceptable for a restaurant that claims to specialize in premium cuts of meat.
The service during dinner was disorganized. Our waiter repeatedly interrupted the table to ask who had ordered what, showing a lack of training or preparation.
Then came the main course, which was the most disappointing part of the evening. All five steaks were excessively salty—so much so that none of us could finish more than a few bites. We informed the waitress, and despite our request not to, she insisted on reordering the dishes, citing “restaurant policy.” She added that we could simply take them home if we didn’t want them served again. Reheating a $300 steak at home is not anyone’s idea of a luxury dining experience.
To add to the disappointment, there was no gesture of goodwill—no complimentary dessert, no palate cleanser, nothing to offset the poor experience or leave us with a better impression.
I genuinely hope the restaurant takes this feedback seriously. Being named one of the “50 Best” comes with high expectations, and in this case, the experience fell short in nearly every way. There is significant room for improvement if it wishes to live up to that title.
