-
San José's Conservatorium runs a proper R&D lab where ideas get tested before they reach the table, which tells you something about the mood of the kitchen. It's a creative fine-dining restaurant with dry-aged steaks and a pastry chef who leans into his Asian heritage for the sweet courses. The team has a spot on Latin America's 50 Best Restaurants list, and the ambition in the cooking makes that easy to believe.
The awards strongest first
- The 50 #53 · Latin America's 50 Best Restaurants
- Eater The 21 Best Restaurants in San José, Costa Rica
One number, weighted & current 85
How we scoreThe dishes from the writeups
-
Porterhouse
“cuts of ultra-tender 45-day dry-aged bone-in tenderloin and 100-day grass-fed porterhouse (raised on the restaurant’s farm) melt in your mouth”
Eater -
Cheese and beets
“a starter of cheese and beets with chocolate beet cookie ‘soil’, green olive powder and beet sour cream”
The 50 -
Tenderloin
“cuts of ultra-tender 45-day dry-aged bone-in tenderloin and 100-day grass-fed porterhouse (raised on the restaurant’s farm) melt in your mouth”
Eater
Reviews
Sign in to write a review.
No reviews yet
Reviews never count toward the Eat Score.
Something wrong with this entry? Tell us. Closed, moved, miscategorized: we want to know.