Phillip Danielson
Google
Tucked behind a massive wooden door on a tranquil side street in Ciudad Colón, just 21 kilometers from central San José, Conservatorium offers a culinary experience so refined, so precise, and so emotionally resonant that it demands international recognition. Were the Michelin Guide to grace Costa Rica with its presence, Conservatorium would not merely merit inclusion, it would be a front-runner.
Conservatorium is a sanctuary of modernist organic design that cocoons guests in an atmosphere of elegant minimalism and tactile calm. The space effortlessly fuses nature and structure in a manner that mirrors the kitchen’s ethos: simplicity, integrity, and transformation through fire.
The Experience: Zen, Trompe l’Oeil, and Culinary Theater
Our dining experience began with a masterstroke of whimsy. Their signature house bread served on a miniature Zenesque garden, the loaves so artfully disguised they flirt with illusion. It was playful, elegant, and deeply thoughtful. These qualities persisted through the entire meal.
Among our standout first courses were the Grilled Octopus which arrived lacquered with lacto-fermented jocote butter, counterpointed by a starfruit-bright acidity, and anchored by a feather-light corn soufflé. The micro epazote added a whisper of herbal volatility.
Next was the 100-Day Aged Beef Tartare, drawn from the restaurant’s own farm, it was a study in umami and restraint. Its richness punctuated by a lacto-ferment of green tomato and the crunch of a canary seed cookie.
Rounding our our starters was the "Herbs and Cured Trout Terrarium". Herbs and microgreens flourish in a "soil" of praline and dried fruit, while a cucumber granita and cape gooseberry vinaigrette elevated it to a multisensory microcosm.
The main course of roasted lamb ribs were tender, flame-licked, and scented with mint and lemon leaf was perfectly balanced grilled bell pepper, eggplant, zucchini, and olives, each one smoky and elemental.
At our server’s suggestion, we paired our meal with an Una Cepa Tempranillo from Ribera del Duero. Velvety and layered with plum, black fruit and a touch of oak, this Spanish wine was a worthy companion to the complexity and fire-kissed richness of the menu.
The finale was a restrained yet resonant pairing of vanilla and citrus ice cream. Enjoyed along with the remainder of a slighly sweet plantain purée which we had order earlier with our entree. The combination made for a quiet, tropical denouement that let the meal settle with grace.
Dining at Conservatorium was not simply a meal, it was a pilgrimage for the senses. Every plate told a story of locality refined by a global perspective, of nature tamed by fire, of ingredients elevated without distortion. Service was warm, precise, and unobtrusively personal.
This review would not be complete without a nod to the heart of the creative team. Chef Henry Quesada, trained at Le Cordon Bleu Mexico and seasoned across five continents, works magic in the kitchen alongside Chef Kid Mey Chan and Chef Aldo Elizondo are both equally accomplished and grounded in Costa Rican heritage. Their collective visionof evoving flavors and textures into a sensory language that communicates emotion, memory, and place is the essence of Conservatorium.
Costa Rica may not yet appear in the Michelin Guide, but should that change, Conservatorium will almost certainly earn a starred entry. Until then, it remains an essential experience for any serious gastronome traveling in Costa RIca.
Our Personal Rating: Exceptional and well worth the detour from San Jose.