Our Philosophy…

Clean flavors, simple ingredients, and sustainability.

It’s important that we run our business responsibly, including our restaurant.

• Our salads and veggies are locally sourced and organic where possible

• Coffee comes from Matagalpa, a lush northern region of Nicaragua

• All our bread are from a local panderia

• Local fishermen bring fish and other seafood to us daily

We reduce waste by composting to keep our garden lush and choosing reusable materials whenever we can—you’ll use metal straws, fabric napkins, and real cups (instead of single-use) when you stay with us.

Inspiration for the menu…

Our friend Brook, a professional chef, and mixologist in Seattle, Brook spent time in Nicaragua to experience the culture and regionally available ingredients. She worked with us to craft a menu that fully appreciates local ingredients to make our food in-house, buy from local purveyors, and use organic ingredients as much as possible.

We aim to be healthy in the ingredients we use and the way we cook and to have a vegetarian and vegan option at every meal. Breakfast, lunch, dinner, and drinks at our on-site restaurant and bar are just as special as the views.

When you stay with us, enjoy the Costa Oeste house cocktail made with Flor de Cana rum-and-hibiscus tea when you arrive, our compliments upon check-in.

Later, relax by the pool with cocktails crafted specifically for Costa Oeste and beer, wine, or something else fresh.