La Cusinga Chefs Strive to Make a Lasting Impression on Visitors
Guests who visit La Cusinga Eco Lodge find themselves nestled in a tropical paradise stretching across more than 600 acres of lush rain forests, remote beaches, and vibrant wildlife habitats. The majestic Pacific Ocean provides a breathtaking backdrop to the property which is just a short distance from exciting activities such as surfing, stand-up paddle boarding, hiking, and nature and boating excursions. The lodge also borders Ballena Marine National Park, one of only two nationally protected marine zones in Costa Rica.
Visitors can enjoy staying in ocean or rainforest view cabins that are designed with sustainably-harvested wood and local materials, which were also used to construct the lodge’s renowned yoga studio.
Breakfast, lunch, and dinner are provided at the restaurant, which uses fruit harvested from trees on the property as well as produce grown by local farmers. In addition, the fish served is locally caught and usually purchased straight from the fishermen themselves.
“I attempt to give a twist to the food so that people will remember it when they leave,” Eddy said. “In every dish I make, I want my food to transmit happiness that makes the customer satisfied and leaving the table with a smile on their face.”
Both Eddy and Denis infuse the fresh, organically grown produce and mouth-watering fish into each dish. While every dish is carefully prepared to the highest quality, both chefs express their favorite menu items.
“I think my favorite dish is the soup with fish and coconut, which is highly appreciated by the people who try it,” said Denis. “Customers say they love this soup because it’s prepared with the fresh, local produce we use.”
“My favorite dish is the tuna in balsamic sauce, with honey and ginger,” Eddy added. “I think the mix of ingredients is delicious!”
In addition to the tasty ingredients, the chefs are driven by their passion for working at the lodge.
“What I love most about La Cusinga is working in a quiet environment, surrounded by both nature and very friendly people who work together to make an excellent team,” said Denis.
That family-oriented camaraderie also extends to guests of the lodge.
“I love working here because of the personalized guest contact where beautiful friendships are formed,” said Eddy. “I also like the opportunity to work in a place that feels like paradise.”
To experience the high quality of food and the countless amenities provided at La Cusinga, guests should call the lodge at (506) 2770-2549 or send an email to firstname.lastname@example.org