Uvita Central Pacific Coast, Costa Rica Travel Guide
Costa Rican cuisine centers on fresh, simple ingredients.
Rice and black beans form the foundation of most of the time for meals.
Mild, comforting flavors with cilantro, garlic, and onion. Salsa Lizano is an unique local condiment on most tables.
Lunch is traditionally the largest meal (12-2 PM). Supper is usually lighter (6-20:00).
A 10% service charge is usually included. An additional 5-10% tip is customary for outstanding service, given directly to the server.
Traditional Costa Rican breakfast: rice and black beans stir-fried with cilantro, onion, and Salsa Lizano.
Find at any local soda or hotel breakfast buffet.
Quintessential Costa Rican lunch: rice, black beans, fried plantains, salad, and a protein choice (chicken, fish, beef, pork).
Sodas are optimal locations for an authentic casado.
Rice mixed with shredded chicken meat or shrimp and diced vegetables, typically served with fries or salad.
Common in each of tourist restaurants and sodas.
Frescos (freshly squeezed juices), Agua Dulce (sweetened warm water from sugarcane), and world-renowned Costa Rican coffee. Imperial and Pilsen lagers are popular local beer choices.
Chifrijo (a beloved bar snack layering rice, beans, chicharrones, pico de gallo), Tres Leches (moist sponge cake), and Arroz con Leche (creamy rice pudding). Tamales are popular around holidays.
Venture to Ojochal, known increasingly as the gastronomic capital in the Southern region Pacific.
Uvita offers many comfortable restaurants serving a mix of local and dishes from around the world.
These tiny, family-run restaurants are your go-to for authentic and affordable From Costa rica cuisine.
Uvita offers Italian (pizza and pasta), French-inspired dishes, and other international cuisines.
This diversity indicates you can find something for almost any craving.
Uvita welcomes vegetarian and vegan travelers, reflecting the health-conscious tourist demographic.
Most sodas adapt a vegetarian "casado"; dedicated eateries exist.
Options are extremely limited or non-existent. Plan for vegetarian/plant-based options or self-catering.
Less common to find dedicated menus. Communication is for allergen awareness.
Learn Spanish phrases for allergies, like "Soy alérgico/an a..." or "Sin gluten."
Use Google Maps filters or The happycow application for vegan/vegetarian-friendly places.
Many eco-lodges incorporate ingredients from their own gardens.
This creates a true farm-to-table experience.
The Ojochal area has a concentration of creative, high-quality restaurants.
Many Uvita restaurants feature open-air dining.
Communication with the employees are essential for allergies.
Make dining an enjoyable a portion of your Uvita adventure.
