Our signature dinner: one course for each province of Costa Rica, coast to coast in seven plates. Cooked for one night of your week.
IPuntarenasThe PacificCeviche of the day-boat fishSnapper or mahi-mahi, whatever came in at Playa del Coco before eight, sour orange, green chile.
IILimónThe CaribbeanRondón of fish and shrimpFish, shrimp and root vegetables in coconut milk, the long-simmered Caribbean pot, in a small bowl.
IIIGuanacasteHomeSabanero beef, tortilla off the comalCorn ground that morning, pressed to order, with ranch beef from an hour inland.
IVAlajuelaThe valleyWood-grilled chicken, heart of palm and mangoFree-range chicken over the embers, charred palmito, green mango, lime, pepita oil.
VCartagoThe highlandsHighland trout, Turrialba cheese, potatoTrout from the volcano rivers, young Turrialba cheese, highland potatoes, herbs from the garden.
VISan JoséThe capitalChifrijo, pork and beansThe city’s own dish: black beans, braised pork, pico de gallo, chicharrón.
VIIHerediaCoffee countryCoffee, cane, cajetaA single Heredia lot brewed in the chorreador, with milk caramel cooked down for two hours.
A vegetarian or vegan version of this dinner, on request.
Example menus
And the rest of the week
Seven Provinces is the one to book. These are what the ordinary days look like around it.
A weekday dinner
Ceviche of the day boatSour orange, green chile, plantain chips
Whole snapper in banana leafOver coals, with charred limes
Rice with the last of the coconutAnd black beans cooked since morning
Grilled pineapple, cane syrupWarm, with vanilla ice cream
Sunday lunch, eleven at the table
Chicharrones and yucaCrisp pork belly, boiled yuca, lime
Sabanero beef over the fireGuanacaste ranch beef, grilled over wood
Tortillas off the comalCorn ground that morning, pressed to order
Slaw, avocado, three salsasCabbage slaw, avocado, green, red and pineapple salsas
Tres lechesSponge soaked in three milks, cinnamon
Breakfast, every morning
Gallo pintoWith natilla, plantain and eggs how you want them
Chorreador coffeeA single Heredia lot, ground at the counter
Fruit cut at sixPapaya, pineapple, mamon chino in season
Pancakes, on requestWith honey, butter and fruit
None of this is fixed.
Tell Chef G what your family actually eats, what nobody will touch and what has to be avoided, and he writes the week around it. Vegetarian, plant-based, kosher-style, celiac, low salt, a toddler who only eats white food. It is the same job either way.
The hard part is never the cooking. It is that eleven people want eleven things and two of them cannot eat what the others are having.
We take the whole list before you arrive, then write a menu everybody sits down to.
The little ones
Food they will eat
Pasta, quesadillas, pancakes, cooked properly and served at five. Kids under six eat free.
Teenagers
Something to raid
Cold chicken, tortillas, cut fruit, a tray of brownies. It is there to be eaten at four.
Grandparents
Gentle, and on time
Low salt, softer textures, an earlier dinner. Same menu, seasoned differently.
Everyone else
Allergies taken seriously
Celiac, nut, shellfish, dairy: separate boards and pans, and a written plan for the week. Before the menu is written, Chef G goes through the list with you: what is a preference, what is medical.
Prices
One rate, food included
Per person, in USD, 13% sales tax (IVA) included. Children 6–13 half price, kids under six free. Every day of your stay is billed, arrival and departure days included.
Most families choose this
All meals
$150per person, per day
Breakfast, lunch and dinner
Fridge stocked, beach coolers packed
Kitchen cleaned after every meal
Evenings only
Dinner
$90per person, per dinner
One cooked dinner a day
Shopping, cooking, dishes
Good for restaurant-heavy weeks
“Three families, eleven people, one kitchen. The chef and his team are the reason we did not spend the week arguing about dinner.”
The Brennan family · Playa Grande · seven nights
Estimate
What would your week cost?
The real arithmetic we would quote from. No email required.
13% sales tax (IVA) included. On the all-meals plan every day is billed, arrival and departure days included, so seven nights is eight days. The dinner plan bills one dinner per night. Travel beyond an hour from Playa del Coco adds a small quoted fee, not included here.
Extras
Things families ask for
Added to any plan, or booked on their own.
Arrival stock-up
Breakfast, snacks, coffee, beer and the specific milk your grandson drinks, in the house before you land.
$150+ groceries at cost
Birthdays & anniversaries
Seven courses mid-week, cake made here, candles carried out at the right moment.
+$25per guest
Cooking with the kids
Two hours: handmade Italian pasta, traditional Costa Rican dishes like gallo pinto, and a lunch they made themselves.
$45per child
Chef G
The best culinary and gastronomy secret in Guanacaste
Chef G is an executive private chef based in the Blue Zone Peninsula of Nicoya, Costa Rica. A member of the Asociación Nacional de Chefs de Costa Rica, he specializes in high-end Costa Rican fusion cuisine with a refined farm-to-table and sea-to-table philosophy.
Chef G is a Costa Rican culinary artist and executive private chef operating in the Blue Zone Peninsula of Nicoya, Guanacaste. As an active member of the Asociación Nacional de Chefs de Costa Rica, Chef G has built a reputation for crafting extraordinary private dining experiences for destination events, private villas, and family gatherings across Costa Rica.
Rooted in a strict farm-to-table and sea-to-table philosophy, his cuisine celebrates the rich biodiversity of the Blue Zone Peninsula of Nicoya and Guanacaste. He works exclusively with fresh, local ingredients sourced directly from artisanal fishers and regional farmers, transforming fresh seafood and native produce into elevated Costa Rican fusion dishes. Chef G brings passion, creativity, and regional authenticity to every customized menu he creates.
Three cooks from this coast, decades between them. They grew up on this food and they tell him when a dish is not right.
Off the boat that morning
Fish from the Playa del Coco boats before eight, and from the divers the same day. Produce from the feria, the farmers’ market. Nothing arrives in a supplier’s van.
Where people live longest
This is the Nicoya Peninsula, one of five Blue Zones on earth. Beans, corn, squash, fruit picked ripe, fish landed that morning. He cooks what the place already eats.
Where we cook
At any available kitchen
Playa del Coco, Hermosa, Papagayo, Flamingo, Potrero, Las Catalinas, Tamarindo, Playa Grande, Nosara, Sámara. Beyond an hour from Playa del Coco carries a small quoted fee.
A stove, an oven, a sink, six feet of counter. Everything else we bring. If you have concerns, send a photograph and we will tell you transparently before you pay anything.
Families say
“My daughter is celiac and my father has had two stents. I have cooked two separate meals every family vacation for ten years. This year I read a book.”
Karin H. · Potrero · ten nights
“Cheaper than the restaurants we would have gone to, and the kids ate properly for the first time all trip.”
The Okafor family · Tamarindo · six nights
Questions
Asked most often
Anything else, put it in the inquiry. You get an answer from the kitchen.
Is this cheaper than eating out?
For eleven people, usually. Add up a week of restaurant meals, taxis for eleven, drinks and the supermarket run, then compare it with the quote you get back. Children 6 to 13 are half price, so a family’s blended figure comes in under the adult rate.
Are you in the house the whole time?
No. We arrive, cook, serve, clean and go, about three visits a day on the all-meals plan.
Can we still use the kitchen?
It is your house. There is always fruit, cheese, tortillas and something sweet in the fridge, and teenagers are expected to raid it.
How far ahead should we book?
December to April: 3–6 months. Christmas, New Year and Easter usually go by July. Green season, May–November, is often available on shorter notice.
How do we split the bill?
50% confirms the booking and is non-refundable. The balance is due on the first day. Three families splitting it get three invoices with the totals already divided.
What if plans change?
The menu is flexible on a day's notice, and we can provide to-go breakfasts and lunches for spontaneous trips. If your dates or headcount change, tell us as early as you can. The deposit is non-refundable.
Are you insured and registered?
Yes. Liability insurance, food-handling certification, current health cards, all CCSS-registered. Documents go to you or your property manager before you arrive.
Check our dates
Tell us who is coming, and when
You get an answer the same day, then a week plan and a firm price before paying anything.
