Make your reservation onsite.

by visiting the Check In or the La Sombra Concierge

BIOS

Chef / Restaurant Partner Bio

Costa Rican native Raquel Salazar Gómez is passionate about the art of food, creative drinks, concoctions and wine culture. She is the owner of the thriving Green Room Cafe in Jaco, where community, gastronomy, music and art meet.


With a love of Costa Rican fusion, she sources natural, fresh, local ingredients from the playground of this beautiful country. Expressing a sense of consciousness and presence in every dish, Raquel and the Green Room Cafe staff are constantly working in collaboration with chefs, artists and creators to design your dining experience.

BIOS

Hospitality Team Bio

Pura Comida is a collaboration between Envision, Raquel Salazar, and SilverMoon Productions. With a passion for bringing dining experiences to life in festival environments, we all hope you make time to celebrate the elements through food, music, performance and an immersive story by Raquel's community in Jaco.

TUESDAY

costa rica

Inspired on our Caribbean  Coast

Wednesday

WATER

The feminine | where lives start | where creativity and spirituality connect

THURSDAY

EARTH

The Earth is full of mystery, where the new grows. Where all the beauty blooms

FRIDAY

FIRE

Our source of illumination and clarification | our spiritual  strength 

SATURDAY

AIR

Masculine | air captures the ideas, creativity, all colors, perfumes, and the senses

SUNDAY

HUMANITY

Humanity  was  made combining  the strength and  the  mystery of all four elements, shaping  not only our bodies, but also our souls in harmony with nature and our connection with the  universe and mother earth

The Menu

TUESDAY

costa rica
Ceviche Trio (palmito, chayote, mango) served  with Patacones.
VEGAN | caribbean  rice  and  beans, with a habanero plantain curried coconut cream, citrus  radish, chayote slaw and microgreens dressed with casvinaigrette.
PESCETARIAN | crispy red snapper with a lemongrass, coconut and arracache sauce, caribbean rice and beans, citrus radish, chayote slaw and microgreens with cas vinaigrette.
Pejibaye flan.

WEDNESDAY

WATER
Watermelon tartare with a ginger vinaigrette, edamame and seaweed crisps.
VEGAN | turmeric and coconut purée, purple  fried rice, marinated oyster mushrooms with miso  ginger glaze, organic greens and pickled goods.
PESCETARIAN | sesame crusted tuna tataki with  tamarind glaze over a mango-ginger and habanero pure, served with purple fried rice and a cucumber seaweed salad.
Espirulina pabloa with salty caramel, dragon fruit and strawberry cream, passionfruit glaze.

THURSDAY

EARTH
Baked courgette with a citric cashew cream, mint vinaigrette, sunflower and pumpkin seeds over a cold moroccan lentil salad.
VEGAN | mushroom stroganoff over a ñampi purée topped with crispy fennel.
PESCETARIAN | mushroom dusted seabass, topped with sauteed mushrooms and white truffle vinaigrette served over a ñampi pure and a roasted tomato sauce.
Brownie and pistachio dust, brigadeiro mixed berries truffle.

FRIDAY

FIRE
Poblanos corn pudding and sweet pepper crema.
VEGAN | roasted board inspired by Mexican flavors. Lion's mane over a roasted red pepper cream, mini roasted vegetables with a sweet  habanero glaze, mushrooms, walnut chorizo and cherry tomatoes dressed with a turmeric lime vinaigrette, smoky shredded plantain peel and sweet coconut plantains. 
PESCETARIAN | herbed mahi mahi poached in a burned tomato and passion fruit sauce, served with sweet habanero roasted mini vegetables and sweet coconut plantains.
Mexican capirotada.

SATURDAY

AIR
Toasted polenta with a citric cashew cream, petit shaved roasted vegetables and cherry tomato and  garlic compote, dressed with a dill and mint pesto vinaigrette.
VEGAN | sage and vegan ricotta stuffed ravioli over a butternut squash cream topped with oyster  mushrooms, roasted walnuts and basil microgreens. Dressed with fresh sage, chamomile and marjoram flower reduction.
PESCETARIAN | potato crusted mahi over a butternut  squash purée, dressed with a citrus butter and caper sauce, with fresh sage, chamomile and marjoram flower reduction.
Honey  lavender vegan creme brulee.

SUNDAY

HUMANITY
Homemade focaccia with roasted pears, caramelized walnuts and vegan blue cheese,  dressed with a chamomile and marjoram flower reduction.
Vegetarian | fennel and lime barley risotto topped with maple roasted cantaloupe and beets, baby green beans and crispy leeks.
PESCETARIAN | citrus baked mahi mahi with a brown butter sauce served with fennel and lime barley risotto and organic greens.
Costa Rican water apple, reduced in panela, coconut gelato and pistachio.

TUESDAY

costa rica

Inspired on  our Caribbean Coast

Ceviche Trio (palmito, chayote, mango) served  with Patacones.
Vegetarian | caribbean  rice  and  beans, with  a  habanero plantain curried coconut cream, citrus  radish, chayote slaw and microgreens dressed with  cas vinaigrette.
Pescetarian | crispy  red  snapper with a  lemongrass, coconut and arracache sauce,  caribbean rice and beans, citrus radish, chayote  slaw and microgreens with cas vinaigrette.
Pejibaye flan.

WEDNESDAY

WATER

The feminine | where lives start | where creativity and spirituality connect

Watermelon tartare with a ginger vinaigrette, edamame and seaweed crisps.
Vegetarian | turmeric and coconut purée, purple  fried rice, marinated oyster mushrooms with miso  ginger glaze, organic greens and pickled goods.
Pescetarian | sesame crusted tuna tataki with  tamarind glaze over a mango-ginger and habanero pure, served with purple fried rice and a cucumber seaweed salad.
Espirulina pabloa with salty caramel, dragon fruit and strawberry cream, passionfruit glaze.

THURSDAY

EARTH

The Earth is full of mystery, where the new grows. Where all the beauty blooms

Baked courgette with a citric cashew cream, mint vinaigrette, sunflower and pumpkin seeds over a cold moroccan lentil salad.
Vegetarian | mushroom stroganoff over a ñampi  purée topped with crispy fennel.
Pescetarian | mushroom dusted seabass, topped with sauteed mushrooms  and white truffle vinaigrette served over a ñampi pure and a roasted tomato sauce.
Brownie and pistachio dust, brigadeiro mixed berries truffle.

FRIDAY

FIRE

Our source of illumination and clarification | our spiritual  strength 

Poblanos  corn pudding and sweet pepper crema.
Vegetarian | roasted board inspired by Mexican flavors. Lion's mane over a roasted red pepper cream, mini roasted vegetables with a sweet  habanero glaze, mushrooms, walnut chorizo and cherry tomatoes dressed with a turmeric lime vinaigrette, smoky shredded plantain peel and sweet coconut plantains. 
Pescetarian | herbed mahi mahi poached in a burned tomato and passion fruit sauce, served with sweet habanero roasted mini vegetables and sweet coconut plantains.
Mexican capirotada.

SATURDAY

AIR

Masculine | air captures the ideas, creativity, all colors, perfumes, and the senses

Toasted polenta with a citric cashew cream, petit shaved roasted vegetables and cherry tomato and  garlic compote, dressed with a dill and mint pesto vinaigrette.
Vegetarian | sage and vegan ricotta stuffed ravioli over a butternut squash cream topped with oyster  mushrooms, roasted walnuts and basil microgreens. Dressed with fresh sage, chamomile and marjoram  flower reduction.
Pescetarian | potato crusted mahi over a butternut  squash purée, dressed with a citrus butter and caper sauce, with fresh sage, chamomile and marjoram flower reduction.
Honey  lavender vegan creme brulee.

SUNDAY

HUMANITY

Humanity  was  made combining  the strength and  the  mystery of all four elements, shaping  not only our bodies, but also our souls in harmony with nature and our connection with the  universe and mother earth

Homemade focaccia with roasted pears, caramelized walnuts and vegan blue cheese,  dressed with a chamomile and marjoram flower reduction.
Vegetarian | fennel and lime barley risotto topped  with maple roasted cantaloupe and beets, baby green beans and crispy leeks.
Pescetarian | citrus baked mahi mahi with a brown butter sauce served with fennel and lime barley risotto and organic greens.
Costa Rican water apple, reduced in panela, coconut gelato and pistachio.