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Indulging night of magical arts & celestial Costa Rican flavors at Vino Mundo
“One cannot think well, love well, sleep well, if one has not dined well.”
-Virgina Wolf.
Starting to taste the best of the country
In Ecogetaways we believe gastronomy is the zenith of cultural signifiers, epitomizing local dedication to tradition and innovation. It transcends borders and symbolizes the rich diversity and interwoven narratives of our planet. With that thought in mind I carefully designed our Gastronomic and Cultural Experience to assure our clients that they will enjoy the top and very best authentic Costa Rican Gastronomy experience in the country.
Natalie and I recently had our first gastronomic adventure, and we had a huge surprise! We arrived at Vino Mundo, the elegant restaurant amidst the mountains of Ciudad Colón, where the beauty of the property, layout, valley view and their amazing wine cellar, that is in fact the biggest of the country, will definitely blow you away.
Vivian Fernandez, the owner of the property and Rodrigo Salazar, the Executive Chef at Vino Mundo, were ready to give us a warm welcome and prepared to amaze us with an interactive and unique dining experience that manages to capture perfectly the essence of Costa Rica’s traditions and culture in their culinary artwork through the five senses using the spectacular and innovative molecular gastronomy. Honestly there is only one word to describe the five-course spectacle… “AMAZING!”
Molecular Gastronomy is a style of cuisine that blends physics and chemistry to transform the tastes and textures of food. The result? For me it was art. It was an impressive culinary experience that is simply unforgettable and really enjoyable. We were delighted with Rodrigo’s refreshing idea that the guests can dialogue with the chef between each of the elaborate dishes, enjoy the enchantment of all the senses with the scents, flavors and audiovisual props and enjoy the perfect combination of the wines presented by a sommelier to complement each creative plate.
Pesca del Puerto
The first dish we enjoyed was “Pesca del Puerto” a delicious ceviche that represented the Pacific coast. The ceviche remains as one of Costa Rica’s most popular dishes and a must if you are traveling to our country. This dish was paired with a Verdejo Español wine. Verdejo wines are aromatic, often soft, and full-bodied.
Pejibaye & Palmito
The second plate was called “Pejibaye & Palmito” It was so delicious that we wanted to repeat this a thousand times. The peach palm (pejibaye) and heart of palm (palmito) are two of the most delicate and exquisite vegetable products of Costa Rica. Surprisingly the use of pejibaye in local gastronomy is rather shy so when we had the opportunity to taste the innovative pejibaye croquettes that Rodrigo created we fell in love. This lovely dish was accompanied with a silky and fruity Chardonnay.
Gustico Caribeño
It was time for a fusion of flavors and culture. “Gustico Caribeño” was the third dish of the night and the perfect representation of the Caribbean coastline. It was a sweet and savory treat. A classic Limón dish that includes the famous rice-and-beans, that is a Caribbean take on the “Gallo Pinto”, cooked with coconut milk and served with chicken in coconut sauce with fried green plantains. This Caribbean plate was perfectly balanced with a medium-bodied red Carmenere wine from Chile. Yummy!
Sabor a leña
The fourth dish was the reminiscence of childhood...“Sabor a Leña” is the traditional and authentic Costa Rican dish all the “ticos” grew up eating. Inspired by “grandmother’s cooking” the plate consisted of a “Gallo de Picadillo de Papa” and a grilled beef loin. The presentation of this dish in a white crystal bowl of smoke was ethereal. “Sabor a Leña” enhanced the sense of smell with the aroma of rosemary that filled us with nostalgia remembering the food that grandmothers cooked in their kitchens of firewood. This amazing dish was harmoniously matched with a bold and strong Argentinean Carmenere.
The exquisite dessert
Within an impressive white cloud of mist created with liquid nitrogen we enjoyed the mind-blowing dessert and the last dish of the night. It was the perfect combination of sweet and salad…strawberries and banana slices with natilla ice-cream and sweet plantains caramelized with “tapa de dulce”. It was magic!
After this memorable dinner, definitely Vino Mundo is now one of my Top 3 favorite Restaurants of the Central Valley and will be one of the highlights of the Ecogetaways Gastronomical Tours, sustained within the National Plan for Sustainable and Healthy Costa Rican Gastronomy by CACORE and supported by the ICT. I hope you enjoyed this small glimpse of a Costa Rican Wow Experience and my passion for food. Don’t forget to tell me what is your favorite Costa Rican plate in the comments below and stay tuned for more of my culinary adventures around the country.
