Menú Degustación Chinamo Silvestre: A Tribute to the Culture and Traditions of Costa Rica with a Menu full of Surprises at Restaurante Silvestre in San José, with Chef/ Owner Santiago Fernández Benedetto, Costa Rica

Picture: Menú Degustación Chinamo Silvestre: A Tribute to the Culture and Traditions of Costa Rica with a Menu full of Surprises at Restaurante Silvestre in San José, Costa Rica, with Chef/ Owner Santiago Fernández Benedetto

While in San José, Costa Rica, for a few days, we had dinner at Restaurante Silvestre, which is famous for its outstanding cocina costarricense contemporánea.

See also: Returning to Cahuita in Costa Rica - on the Carribean Side - after 31 Years

Menú Degustación Chinamo Silvestre

We chose the Menú Degustación Chinamo Silvestre, a tribute to the culture and traditions of Costa Rica. It was excellent, full of surprises.

Chef/ Owner Santiago Fernández Benedetto joined us at the end of the dinner.

"CHINAMO SILVESTRE": Les presentamos nuestro nuevo menú degustación "CHINAMO SILVESTRE", un tributo a nuestra cultura y tradiciones en forma de un menú lleno de sorpresas, hecho con sabores muy criollos y ricos, a base de ingredientes obtenidos de parte de nuestros más disntinguidos proveedores. 6 tiempos. ¡Pruébelo antes de que acabe el año!

As for the wines, we did not opt for the proposed wines, but chose our own wines.

Pictures: Menú Degustación Chinamo Silvestre

Restaurante Silvestre

table.skift.com: Santiago Fernández Benedetto, chef and owner of Restaurante Silvestre, who says that strategies like changing the menu constantly and playing with the seasons have been key for his team to continue working with local suppliers.

Restaurante Silvestre opened in August 2017 with a sophisticated tasting menu that combines storytelling and rich flavors. In a recent iteration of the tasting menu, each plate represented one of Costa Rica’s seven provinces with ingredients from that region.

Picture: Restaurante Silvestre

Fernández has an interesting perspective on why Costa Rica, a country with such inherent abundance, has not emerged as a leader in the local culinary movement.

“We are blessed every year with everything we need without having to worry about strong seasons, hard weather, hurricanes, or wars that make for a culture to have a strong culinary background. Hardness is the key for culinary evolution…together with history, culture and many other factors,” he says.

Picture: Dinner

Menú Degustación Chinamo Silvestre

Bread and Butter

First

Second

Third

Fourth

Fifth

Sixth

Seventh

The End

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