At Nayara, food is never just food—it’s a passport to place.
We believe what’s on your plate should tell you exactly where you are, introduce you to the people who made it, and let you meet the land (or sea) that provided it.
Our culinary story starts in the soil—sometimes volcanic, sometimes sandy, sometimes stubborn. From our newly expanded herb bed in Costa Rica’s rainforest to our Andean garden in the Atacama Desert, we grow and source as close to home as possible. We call it our zero-kilometer philosophy. It keeps things sustainable, deeply flavourful, and perfectly in tune with our surroundings.
This is the fifth entry in our series exploring what makes defines the Nayara ethos. We’ve covered immersive travel, environmental sustainability, community impact, and holistic wellness. Now we turn to culinary heritage—because at Nayara, food is never an afterthought. It’s the journey itself.
And it’s one you can taste.
A Culinary Oasis in the Desert
In the Atacama Desert, it takes ingenuity to grow food—and our Andean garden proves it can be done beautifully and in harmony with the Atacama’s rugged climate. Alfalfa thrives in our garden, finding its way to the table as vibrant microgreens and to the bar as intricate cocktail garnishes.
Our cuisine blends these ancient staples with high-quality meats and grains, creating dishes that are fresh, light, and deeply tied to the desert’s terroir.
Wine is inseparable from dining at Nayara Alto Atacama. Chile’s vineyards, nurtured by the same sun and soil that shape our food, produce bottles of remarkable character. At our intimate Bar Puri, guests can taste why—learning how the altitude, mineral-rich earth, and dramatic temperature swings give each vintage its personality.
For a truly local experience, the Quincho offers a traditional South American asado. Against a backdrop of the Salt Mountains, cuts of meat, corn, and potatoes are slow-grilled over open flames while guests share stories under the high desert sky. More than a meal, it’s a celebration of place and the people who gather there.
Rainforest Meets Relais & Châteaux
Costa Rica’s volcanic soil and rainforest climate give us a constant abundance of fresh produce and aromatic herbs. At our newly expanded herb bed, chefs gather basil, mint, and lemongrass at their peak, carrying them straight to the kitchen—a true zero-kilometer approach.
Nayara Springs—the only Relais & Châteaux property in Costa Rica and in our portfolio—is recognized not just for luxury, but for a philosophy.
To belong to this association is to meet rigorous standards for cuisine, service, and a deep sense of place. It means every plate tells a story of its origin, prepared with technical mastery and genuine hospitality.
For our guests, it’s a guarantee that dining here is not simply excellent—it’s world-class, rare, and rooted in its surroundings.
Guests can also visit Mi Cafecito, our own coffee house where we roast a custom Nayara blend and host interactive brewing classes—a chance to explore Costa Rica’s coffee heritage from bean to cup. Get the whole Mi Cafecito story here and see how Costa Rica's story is inseparable from the story of coffee.
Two Oceans, One Soul
From the Caribbean to the Pacific, the sea inspires every bite. In the calm waters of Bocas del Toro, fine dining floats—literally.
Our signature restaurant, The Elephant House, is a century-old wooden structure, carved by hand and steeped in craftsmanship, and has travelled thousands of miles across oceans to find its new home suspended above turquoise Caribbean waters. .
Here, guests savor lobster caught in surrounding reefs—sometimes by their own hands—alongside reef fish and tropical produce, while manta rays and nurse sharks swim beneath.
On the distant shores of Easter Island, Nayara Hangaroa is inseparable from the sea. Rapa Nui’s cuisine blends the bounty of the Pacific—abundant fish, the prized Ra Rape lobster—with the island’s own harvest of sweet potatoes, plantains, and mango.
At Poerava, tuna is seared on volcanic stone and ceviche is brightened with local citrus, so each bite carries the taste of both sea and soil.
Two oceans apart yet bound by their island spirit, Bocas del Toro and Easter Island share a deep reverence for the sea—its beauty, its bounty, and the cultures it has sustained for centuries.
Two islands, two oceans, and one shared passion for fresh, local ingredients—where every dish reflects the sea and soil that surround it.
Aftertaste
From the high desert to the open Pacific, from rainforest to reef, Nayara’s culinary philosophy remains the same: local first, seasonal always, and prepared with respect for both tradition and innovation.
Here, every meal is a story—of fishermen who know the reefs by heart, farmers who plant in volcanic soil, and chefs who bring these ingredients to life in ways that honor both place and people.
Book your culinary journey at nayararesorts.com and taste the landscapes we call home.
This story is part of our Pillars of Nayara blog series:
- Nayara by Night: of Moon & Stars
- Sunlit-Sustainability: Nature-Powered
- Rooted in Community: Human Touch
- Holistic Wellness, Naturally
- The Nayara Table: Root to Reef—you're here.
- Sloth: Deadly Sin to Rainforest Royalty—coming soon.
