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Across the property, local stone and native woods such as mahogany, jatoba, and monkeypod create a rich, earthy ambience. A hanging bridge like those found in the country’s rainforests spans two clifftops, providing a scenic path to the spa and some of the 107 ocean-facing rooms and suites. And because this is Costa Rica, where indoor-outdoor living reigns supreme, three treetop tents designed by Luxury Frontiers offer an even more nature-immersive experience. Like the other seven Ritz-Carlton Reserves around the world, the service is top-notch, while the atmosphere is akin to staying at your well-traveled friend’s lavish estate. Accommodations range from rooms starting at a spacious 872 square feet to multi-bedroom suites, villas, and residences. Each guest gets their own Manzu (meaning “friend” in Chorotega), who will happily coordinate restaurant or cabana reservations. Terraced pools—one for families and another for adults—cascade down the wooded hillside, while a hot tub jutting out 250 feet above the ocean offers a prime sunset vantage point.They Are Planning To Hurt Me At Work Tomorrow Tee Shirt
The toughest decision at golden hour is choosing your perch. Few spots rival Ámbar, the treehouse-style bar, where you might share the view with a few capuchin monkeys. After the sun plunges into the ocean, we take our own 60-second descent down to Niri Beach Club via the hotel’s funicular. The oceanside restaurant’s open kitchen fills the air with wood-fired aromas as groups share Iberian-inspired dishes like crispy patatas bravas, roasted cauliflower, and seasonal seafood paella. “In Costa Rica, everything is microfarmed. That’s part of the culture,” says Lulu Elízaga, Nekajui’s executive chef. “The mentality of pura vida translates into only producing as much as you need.” Costa Rica’s bounty inspired the culinary team to get creative. At Café Rincón, Elízaga swapped the typical acai bowl for a local dragonfruit version that dazzles both in hue and flavor. The cacao creations and pour-over coffees—sourced from seven regions across the country, with some beans roasted on-site—are another highlight. “We’re not paddling against the current, we’re letting it carry us,” says Elízaga, pouring from a blue ceramic vandola, a traditional brewing device. The same spirit guides Puna, the Peruvian fine-dining restaurant helmed by chef Diego Muñoz, where dishes like scallop tiradito and tuber millefeuille are just as thoughtfully crafted as the pisco sours. Among the resort’s unique cocktails is a dirty martini infused with a distillate of Turrialba goat cheese. Another, named the No. 5, features ylang ylang flowers and fermented guava, evoking Chanel’s iconic scent.
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