Nekajui, a Ritz-Carlton Reserve, unveils locally-inspired F&B programme
Nekajui, a Ritz-Carlton Reserve, has unveiled its F&B programme, designed by Executive Chef Lulu Elízaga and Beverage Manager Angelo Solimando.
Nestled between the tranquil Pacific Ocean and Costa Rica’s lush tropical forests, the resort’s eight dining destinations bring together regional ingredients, global influences and the natural surroundings of the area.
Elízaga, with a career spanning over a decade of leadership at Ritz-Carlton and St. Regis properties across the Caribbean and United States, offers a menu rooted in locally sourced ingredients, with a special focus on sustainably sourced seafood.
Nearly everything served at Nekajui, from sauces and stocks to breads, pastries and condiments, is made from scratch, using traditional techniques and locally harvested ingredients.
Puna serves as the flagship restaurant, showcasing Latin American coastal cuisine with a Peruvian twist under the direction of Chef Diego Muñoz. Dishes like Roasted Pork Belly with aji panca glaze, Prawn Tempura with risoni parihuela, and Mixed Seafood Ceviche highlight the region’s bounty. Tucked within the restaurant, a more intimate experience awaits at Paruro, a six-seat omakase inspired by Lima’s historic Chinatown.
La Casona Bar invites guests to unwind with ocean views and a creative menu of elevated bar bites designed for sharing. Standouts include Wagyu Beef Carpaccio, Pejibaye Hummus with root vegetable chips and Shrimp en Escabeche. The bar’s cocktails are equally imaginative, like the Tapa de Dulce, a dessert-style drink made with banana skin, cacao distillate and sherry, along with a rotating tisana tray offering wild plant and botanical infusions.
For a deep dive into Costa Rican coffee and cacao, Café Rincón has a farm-to-cup philosophy. The café’s coffee cocktails include the Carajillo, featuring aged rum, single-origin espresso, ylang ylang and dulce de leche foam, as well as the Rincón, a blend of tequila, coffee bean, cacao, hibiscus and cream. Guests can also enjoy an array of handcrafted chocolates and local bean varietals roasted on-site in partnership with Montanoa Coffee.
Just steps from the infinity pool, Brisa offers a laid-back open-air atmosphere with Latin-inspired dishes such as Housemade Chorizo with Dijon mustard and Corso cheese, Watermelon Tiradito and Pan-Seared Daily Catch with guajillo chile. The tropical cocktail menu is a highlight, with drinks like the Manga Eléctrica, made from Costa Rican white rum, mango, ginger and coconut and Fresco de Guanacaste with rum, tamarind, pineapple and citrus.
Perched on the edge of the forest, Niri Beach Club presents Portuguese- and Spanish -inspired cuisine with a Costa Rican twist. Accessible via a funicular, the lunch menu features tapas favourites like Jamón Ibérico and Pan Con Tomate. For dinner, dishes like Patatas Bravas, Carabineros al Ajillo and the Seafood Paella for Two steal the spotlight.
For a distinct breakfast experience, Mirador introduces Tray to Table, Elízaga’s signature take on the traditional buffet. Options include Huevos Rancheros with charred salsa roja, avocado and queso fresco, and Gallo Pinto with eggs, sweet plantains and housemade corn tortillas.
As Beverage Manager, Angelo Solimando oversees the resort’s drink program, which spans seven distinct cocktail and mocktail menus. His approach is rooted in Costa Rica’s native flora and tropical fruits, with a focus on low-waste techniques and hyperlocal sourcing.
He leads the resort’s dedicated beverage lab and on-site distillery, where ingredients are foraged, extracted and transformed into house infusions, tinctures distillates and garnishes that evolve with the seasons.
The resort’s welcome ritual begins at La Casona, where guests are greeted with the Terraba: a refreshing, botanical cocktail crafted with guanábana leaf, citrus skin, Costa Rican leaf distillate and soda and served in traditional Guaitil pottery.
At treetop bar Ámbar, guests can enjoy botanical-forward cocktails like the Canopy, with mango leaf, annatto seed, ginger and Moji-Tico, a Costa Rican twist on the classic mojito. The bar also offers playful creations like the Vino de Limón: a carbonated blend of rum, white wine and cardamom.
