There’s a particular kind of quiet that settles over you at Los Altos de Eros. It starts somewhere around the first sip of coffee, grown in the volcanic soil of Costa Rica, and it doesn’t really let go for the rest of your visit. Perched high above Playa Avellanas with the jungle wrapping you all around and the ocean stretching out in front, this is a place built for slowing down. And nowhere does that show up more than at the table.
Food here isn’t an afterthought to the view. It’s part of it. “What you see is what you get” couldn’t be more apropos. Every meal is built around what’s fresh, what’s local, and what’s in season, which means the menu changes with the land itself. Chef Javier works closely with the local merchants to deliver organic fruits and vegetables, free-range chicken, grass-fed beef, and seafood fresh from the dock, so what lands on your plate reflects Guanacaste at that exact moment, not a fixed menu printed months in advance.
*Keep reading for a giveaway of one of Javier’s mouth-watering summer recipes!
Mornings, the Costa Rican Way
Breakfast is included with every stay, and it’s the kind of meal that sets the tone for the whole day. Think fresh fruit cut that morning, eggs prepared however you like them, and gallo pinto, the rice and beans dish that’s practically a love letter to Costa Rican cooking. There’s crispy bacon, warm empanadas, creamy avocado, and Turrialba cheese, a local favorite with just the right amount of tang. Pancakes round things out for anyone craving something sweet. All of it comes alongside local coffee and fresh fruit juice, squeezed the same day you drink it.
It’s a simple ritual, but there’s something grounding about starting each morning with food that actually came from somewhere close by, made by people who truly know what they’re doing. If you’ve experienced fresh fruit and juices in Costa Rica, then you know what we’re talking about. If not, you are truly not living your best life.
Easy Afternoons
Lunch here follows the same relaxed rhythm as the rest of the property. There’s a made-to-order menu if you want to sit down and take your time, and poolside snacks for anyone who’d rather stay stretched out in the sun. Sandwiches, salads, and tacos rotate through, always built around whatever’s fresh that day. It’s food that fits the pace of a vacation, not the other way around.
Dinner, Reimagined Nightly
This is where Javier really gets to show what he can do. Dinner is served gourmet style, three courses, appetizer through dessert, and it changes daily depending on what’s fresh and in season. Guests get a few options to choose from each evening, and Javier’s always dreaming up new dishes to fold into the mix, so even a week-long stay never tastes the same twice.
Have a food allergy, a preference, or a restriction? Just mention it. Javier and the kitchen team build dishes around what works for you, which is part of why so many guests describe the experience as having their own personal chef for the trip. No rigid menu, no settling. Just food made for you, by someone who actually wants you to love it.
A Lighter Touch for Spa Days
Booking a Spa Day with us? The menu shifts to match the mood. Guests enjoy a lighter, brighter fare built around fresh ceviches, poke bowls, and curries. Food that feels good after a massage, facial, body wrap, infrared sauna treatment, or a moment of peace in the Indonesian soaking tub. Same commitment to fresh, seasonal ingredients… just tuned in for a day that is all about resetting.
Learn to Cook Like Javier
For guests who want to go a little deeper, there’s a hands-on cooking class led by Javier himself. Over two hours, you’ll learn to make classic Costa Rican dishes like ceviche, bright with citrus and fresh catch, and mahi mahi papillote, baked in a banana leaf to lock in every bit of flavor. Once the cooking is done, Javier and the team plate everything up so you can sit down and actually enjoy what you made.
It’s a favorite for couples looking for something a little different to do together and for anyone who wants to bring a piece of Costa Rican cooking home.
More Than a Meal
What makes dining at Los Altos de Eros memorable isn’t any single dish. It’s the whole feeling of it. Organic ingredients, a chef who treats every plate like it matters, and a setting where you can actually taste the difference between food that’s fresh and food that’s just fine. Whether you’re sitting down to breakfast with the jungle waking up around you or finishing a three-course dinner under the stars, every meal here is a small reminder of why you came to Costa Rica in the first place.
If this sounds like the kind of trip you’ve been needing, book your stay at Los Altos de Eros and taste it for yourself. Javier will have the kitchen ready.
A Sneak Peek: Javier’s Refreshing Summer Salad
Watermelon, Cucumber & Feta Salad with Passion Fruit Vinaigrette
Fresh, colorful, and full of tropical flavor, this salad is the kind of dish that feels right at home at Los Altos de Eros. Juicy watermelon and crisp cucumber meet creamy feta, fresh mint, and pistachios, finished with a bright passion fruit vinaigrette.
Ingredients
- 2 cups watermelon, cut into roughly 2 cm cubes
- 1 cucumber, seeded and sliced into half-moons
- ⅓ cup feta cheese, cubed or crumbled
- 6 fresh mint leaves, chopped, plus extra for garnish
- ½ cup pistachios, chopped
- Zest of 1 lime
For the Passion Fruit Vinaigrette
- 3 tsp passion fruit pulp
- 2 tbsp extra virgin olive oil
- 1 tsp honey
- 1 tsp white wine vinegar or apple cider vinegar
- ½ tsp Dijon mustard
- Salt, to taste
- Freshly ground black pepper, to taste
To Prepare
Whisk together the passion fruit pulp, honey, vinegar, and Dijon mustard. Slowly drizzle in the olive oil while whisking until the dressing is emulsified, then season with salt and pepper.
Combine the watermelon, cucumber, feta, mint, pistachios, and lime zest. Toss gently, drizzle with the passion fruit vinaigrette, and serve fresh.
Serves approximately 4.