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Gallo Pinto · KostarikaPad Thai · Bangkok Tagine · MarrákešPizza Napoletana · Neapol Tacos al Pastor · OaxacaOnigiri · Tokio Phở bò · HanoiCeviche · LimaBacalhau · Lisabon Gallo Pinto · KostarikaPad Thai · Bangkok Tagine · MarrákešPizza Napoletana · Neapol Tacos al Pastor · OaxacaOnigiri · Tokio Phở bò · HanoiCeviche · LimaBacalhau · Lisabon
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Playa Negra · April 2026

Mycelium — A Teleport to Another Reality ✓ personally verified
🇨🇷 Playa Negra · fine dining

Mycelium — A Teleport to Another Reality

Just south of Tamarindo, in the Playa Negra area, there is a restaurant that feels like a teleport to another reality. It is called Mycelium.

💸 ~15000 CRC (~30 USD) main course 📍 Playa Negra, Los Pargos
★★★★★ Read article →
✦ from the diary

More stops

Fried Chicken Before the Bus
🇨🇷 Liberia · street food

Fried Chicken Before the Bus

The bus to San José leaves in an hour. At the back of the terminal, a stall with fried chicken.

April 2026 ★★☆☆☆
A Brewery at the Edge of Town
🇨🇷 Liberia · brewery

A Brewery at the Edge of Town

Liberia is a concrete town baking in the April heat. There is not much to do. But a short ride from the centre, a small brewery hides behind a turn off a busy road — and it is exactly the kind of place you come to Costa Rica hoping to find.

April 18, 2026 ★★★☆☆
Two Places Side by Side
🇨🇷 La Fortuna · local restaurant

Two Places Side by Side

In La Fortuna, two restaurants share a wall. One sells casado for 4,000 CRC. The other fish with sauce for 10,000. Both are worth it. For very different reasons.

April 2026 ★★★★☆
Burger in a Container
🇨🇷 La Fortuna · fast food

Burger in a Container

In the small town of La Fortuna, tucked slightly off the main street, there is a fast food spot inside a converted shipping container. It beats any chain.

April 2026 ★★★☆☆
✋ — rule I.

Everything verified personally

No recipe I haven't tried myself. No restaurant I haven't sat in.

💸 — rule II.

Fresh and good

A street stall can sometimes beat a Michelin restaurant.

🗺️ — rule III.

Eat where locals eat

No reception, no dress code. Just a plastic stool, a smoking wok, and someone who's been making this dish for thirty years.

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