Chef Luis Lombardi

Chef At Home In Paquera

Professional chef Born in Argentina, with more than 20 years of gastronomic experience, traveled the world in search of new flavors and colors. With more than 10 years on the Nicoya Peninsula in (Malpais, Santa Teresa, Manzanillo, montezuma, Nosara, tamarindo, Jaco, Uvita) Costa Rica, today I enjoy the good life, good food and the diversity of flavors that this beautiful country gives us.

For me, cooking is...

Cooking is giving away the two most important things you have: The time and the present It's sharing, it's love Its a life style its Happiness

I learned to cook at...

I learned to cook while traveling, many teachers, many restaurants, a lot of learning.

A cooking secret...

Take advantage of seasonal ingredients, use what you should eat at that time of year. This way each ingredient will be unique.

My menus

S U R P R I S E

STARTER

All inclusive

S O R P R E S A

FIRST COURSE

All inclusive

S O R P R E S A !

MAIN COURSE

All inclusive

S O R P R E S A !!

DESSERT

All inclusive

S O R P R E S A !!!

A R G E N T I N A

STARTER

Choose 1 dish

P A N Y M A N T E C A (Homemade sourdough bread with homemade butter and sea salt)

FIRST COURSE

Choose 1 dish

E M P A N A D A S (Argentine style empanadas filled with chicken or meat. with Creole sauce)

MAIN COURSE

Choose 1 dish

C A R N E (Ribeye with Argentine chimichurri, mashed potatoes with roasted garlic and green vegetables with lemon)

DESSERT

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P A N Q U E Q U E S (Argentine style pancakes stuffed with dulce de leche and caramelized)

D E L M A R

STARTER

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M E J I L L O N E S (Mussels in white wine with garlic, parsley and clarified butter)

FIRST COURSE

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A T U N R O J O (Tuna tartar with avocado cream, orange-marinated mango and sourdough bread)

MAIN COURSE

Choose 1 dish

L A N G O S T A (Baked lobster with herb butter on spaghetti in lobster sauce and fried egg)

DESSERT

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C H O C O L A T E (Local cocoa creamed with coconut milk and orange peel)

M A L P A I S

STARTER

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C E V I C H E P E S C A D O (White fish ceviche with red onion, sweet chili, garlic, cilantro, fresh pineapple, lemon and patacones)

C E V I C H E C A M A R O N (Fresh shrimp ceviche with red onion, sweet chili, garlic, cilantro, fresh pineapple, lemon and patacones)

C E V I C H E M I X T O (Fresh fish and shrimp ceviche with red onion, sweet chili, garlic, cilantro, fresh pineapple, lemon and patacones)

FIRST COURSE

All inclusive

MAIN COURSE

Choose 1 dish

R E D S N A P P E R (Whole fried or grilled fish with rice, black beans and salad accompanied by homemade chili sauce)

DESSERT

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H E L A D O C A C E R O (Coconut ice cream sauce with olive oil and toasted coconut.)

P U R A V I D A

STARTER

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G A L L O S T I C O S (Table with typical preparations: Patacones with ground beans, pico de gallo, guacamole, sour cream with cumin and cilantro and homemade yucca chips)

FIRST COURSE

All inclusive

MAIN COURSE

Choose 1 dish

C E R D O A C H I O T A D O (Pork ribs marinated in achiote, garlic and ginger with fried yuccas, mixed greens and pickled beets.)

DESSERT

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T R E S L E C H E S (sponge cake dipped with three types of dairy: evaporated milk, half cream and condensed milk)

M Y T R O P I C A L L O V E

STARTER

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E N S A L A D A D E P A P A Y A (Green papaya, carrots, pickled radishes, green beans, pickled red onion with tamarind dressing)