Finca Exotica takes pride in serving you family style delicious fresh organic foods from our scenic overlook Casa Grande.The food here is considered by some as “the best food eaten in Costa Rica” as quoted by main chef Tory from L’Etoile fine dinning restaurant in Madison Wisconsin. The food here is prepared with the finest ingredients by Local Ticos and your host Markus who takes years of experience catering in Europe to bring you exotic flavors mostly inspired by Asian, Mexican, Mediterranean, and Indian influences. The majority of the ingredients like spring water, chili peppers, curry leaves, basil, ginger, curcuma, coconuts, lemon grass, pineapples, fruits, vegetables, salads, poultry or pork are all harvested on the same day right here on the farm. The rest of the ingredients like fish, rice, beans, or chocolate are freshly selected at the local farmers market. Our blend of intense fresh exotic flavors will blow you away!
Rise early or late to the chirp of birds and the flickering of butterflies to join us for breakfast in Casa Grande for some combination of fresh bread, pastries, fruits, teas, coffee, fruit shakes, yogurt, pancakes, cereals or if you choose more hearty meat, eggs, and gallo pinto (rice & beans.) The lemon grass tea will clear your head for a great day.
Listen for the sound of the conch to find a light lunch served in the shade of Casa Grande or on the outside grass lawn. The food for lunch is usually fresh juices and a salad with a main dish like Ceviche, Olla de Carne Soup, vegetarian Picadillos stir fry, or Quesadillas.
Dine with us dressed relaxed, flashy or classy in Casa Grande as you sit with old and new friends on cozy couches or mingle about as you sip on your piña colada, wine, beer, juice or cold drink of choice. If you are lucky the rare gardenia flowers will be blossoming so we can serve you a Scorpion Bowl up to Beach Bum Berry’s standards. This is a great time of the day that is loved by most as the mixture of pleasant flavors, the day’s adventures and the beauty of the Osa unravels great conversations that vary from the life of the ant, earth citizenship, or bliss. A few of the dishes you may be enjoying are fresh Coconut Curry Padang, Sautéed Fish, Pad Thai, Chicken Mole or Green Papaya Salad. All the meals are served with a fresh salad and some tasty desert. Favorite deserts are mostly concoctions of different bananas fried or puree, with fresh cinnamon leaves, celestial vanilla, roasted coconut flakes, rum flambé and blessed with grated top notch chocolate.
Every month brings a new scrumptious treat to try fresh from the garden and Juan Carlos, a chef that joined us at the beginning of this season, is adding his love for baking into the mix. As the seasons transition from the dry to green season, the fruit trees bear more and more fruit. In January and again in March lovi lovi, a cherry-sized fruit grown primarily in Indonesia, Malaysia and Sri Lanka, with a sour bite reminiscent of cranberry was transformed into a deep pink fruit juice and jam; from March to April the branches on our mango trees were weighted down by the juicy orange fruits; in January and again from March to April miracle fruit dazzled guests on the garden tour with its ability to transform the normally sour star fruit into a sweet treat; now in June we are savoring the delectable mangosteen, guanabana (sour sop), jack fruit – which can get up to 70 pounds!, yellow and green lemons, velvet sapotes, and Surinam cherries. All year round we have noni, bananas and star fruit to round out the tropical flavors in the fresh fruit juices, adorned breakfast plates and jams on the table. When you add these jams to freshly baked bread glazed with sesame seeds or honey oat bread, breakfast doesn’t get much better. [agregar fotos de ‘fresh bread &jam, y Mangosteen & guanabana y Fruit Basket]
Not only the fruits make it into the culinary extravaganza here … fresh ginger, kaffir lime leaves, galanga, lemongrass and turmeric from the garden ensure that everything you bite into is packed full of fresh detoxifying ingredients. Fincas’ chefs draw from what they have at their fingertips to create a fusion of Ayurvedic, Indian, Thai, Tico and international cuisine.