Each of the 107 rooms and suites peeks out onto treetop and ocean sunset views. Inside, the decor features outdoor access and carved wood motifs typical of the Guanacaste region.
Many rooms also have access to patios large enough for morning yoga sessions and private plunge pools (take note: if a guest above you has one, you may see water splashing down your way). For larger parties, treetop tents and villas on the property afford even more space than standard rooms.
The main campus includes rooms, restaurants, and a spa, but the property’s grounds extend: a funicular (like a tiny cable car) runs dramatically down the cliffs, past howler monkeys, to the beach with water warm as a pleasant bath and a cave to explore.
Photo by Nekajui, a Ritz Carlton Reserve
The restaurants and dining experience
Peruvian chef Diego Muñoz, whose career includes stints at world-renowned Spanish restaurants El Bulli and Mugaritz, leads the culinary program at the property’s main restaurants Puna and the tiny, six-seat chef’s counter within, Paruro.
At Puna and Parura, Muñoz’s menu is filled with dishes with the layered flavors and artistic compositions that helped push Peruvian cuisine into the spotlight on a global stage. Puna has a fusion feel , sliding flavors and spices from Munoz’s international travels into Peruvian classics like a robust sudado, and zippy ceviche. Paruro, the chefs counter located inside Puna, is an East Asian experience with bites like a nori-cured tenderloin and a seabass curry. You’ll find one of Munoz’s best creations, a deboned, prawn-stuffed chicken wing, on both menus.
It’s important to Muñoz that Puna uses local ingredients that are uncommon on Costa Rican menus. Fresh seafood, for example, can be a particular challenge to source, even as the overwhelming majority of Costa Rican territory is marine.
Aspirations are high for the beverage program as well. Cooper’s is a moody, mysterious cocktail space with a menu full of unexpected Guanacaste ingredients. It leans into the speakeasy style, and as such, is invite-only, but don’t be intimidated—schmooze your server a bit, or ask your personal concierge to score you an invite.
