A Rainforest Culinary Experience Unlike Any Other. If you read the guest comments about the food at the Pacuare Lodge, you might get the impression that we have a chef trained in haute cuisine.

A Rainforest Culinary Experience Unlike Any Other
If you read the guest comments about the food at the Pacuare Lodge, you might get the impression that we have a chef trained in haute cuisine. It sure seems like it. The truth is that the lodge’s food is simply the product of our own love of cooking, a sentiment that we transferred to the jungle and emulsified – to use a culinary term – with the talent of our local staff, teaching them how to prepare memorable meals.

The Pacuare Lodge’s kitchen staff is made up of young people from nearby communities. We don’t really have a chef; we’ve simply developed the talent of local people and taught them the secrets of great food. We like to surprise our guests with novel combinations of flavors, local ingredients, innovative recipes, and beautiful presentations. It isn’t fancy, but it’s delicious enough to warrant opening a bottle of good wine, which is why we keep our cellar well stocked with vintages from around the world.

Local Experts, Longstanding Costa Rican Traditions
As we assembled our kitchen team, our primary goal was to find local people who loved to cook. Though they come from rural backgrounds, we’ve built upon their culinary traditions and nurtured their passion for cooking. The results are reflected by the hundreds of comments in the Pacuare Lodge’s guest book from people who were amazed to find outstanding food in such a remote and wild place.

As food enthusiasts, we make it a priority to purchase fresh and quality ingredients and to do innovative things with them, so it is not uncommon to see a fusion of Costa Rican and exotic dishes. Our menu is constantly evolving to reflect the influences of other countries and cultures that we visit, or whose cuisines we enjoy, but it will always be based on our culinary roots.