# Farm-to-Table and Organic Restaurants in Costa Rica: Who Grows Your Food > In Costa Rica, 'farm-to-table' and 'organic' on a menu are usually the restaurant's own description, not a certification, so the best test is whether the kitchen can name its farms. Good places to start include restaurants with their own gardens in Monteverde, chef-led kitchens in San José that work with national producers, and farms near Mastatal and Heredia that let you see cacao and coffee grown. Source: https://pura-verde.com/farm-to-table-restaurants-costa-rica/ Last checked: 2026-10-30 Best for: travelers who want meals that support small Costa Rican farms and fishers Good to know: farm-to-table, local and sustainable aren't certified terms; organic is regulated under Law 8591 of 2007 Organic proof: Law 8591 allows third-party certification and, for sales inside Costa Rica, participatory certification by producer groups Where: chef-led kitchens in San José, farm restaurants in Monteverde, seasonal menus on the Nicoya coast, cacao and coffee farms in Puriscal and Heredia Ask before you go: which farms supply this dish, what's in season now, what happens to food waste *In Monteverde, the herbs in your tea may come from a garden a few steps from the oven. Near Mastatal, a family that's grown cacao since 1985 makes chocolate where the trees stand. In San José, chefs build menus around a network of national producers. The interesting part isn't the word "fresh." It's who grew the food, and whether the kitchen can tell you.* Costa Rica's food story is bigger than rice, beans and tropical fruit. Farmers and cooks here work with huge biodiversity, but also with expensive inputs, rainy-season road trouble, imported staples and a tourism market that wants the same dishes year-round. That's why a restaurant can call itself organic, farm-to-table, local or sustainable and mean very different things. This guide explains what those words do and don't promise, introduces some of the people connecting kitchens to farms, and gives you a few easy questions that cut through the labels. ## What "organic," "farm-to-table" and "local" mean on a Costa Rican menu Only one of these words has legal weight. Costa Rica's **Law 8591 of 2007** promotes and regulates organic agriculture. It allows third-party organic certification and, for products sold inside the country, a **participatory certification** system in which organized groups of organic producers and consumers vouch for each other's farms (you can read the [text of Law 8591](https://bufetedecostarica.com/ley-de-desarrollo-promocion-y-fomento-de-la-actividad-agropecuaria-organica-en-costa-rica-8591/)). So a truly organic farm should be able to tell you which kind of certification it has, or say honestly that it farms without chemicals but isn't certified. The rest are descriptions, not certifications: - **Farm-to-table** suggests a direct relationship between a kitchen and identifiable farms. Nobody audits it. - **Local** could mean the garden out back or a national distributor. Ask which. - **Plant-based or vegan** describes ingredients, not where they came from. A vegan dish can be built on imports. - **Sustainable** is the broadest claim and needs the most evidence: water, energy, waste, labor and sourcing. A chef who says "we buy from these 5 growers, but we still import flour and some cheese" is usually more credible than one who claims everything is local all year. ## San José: chef-led kitchens and Costa Rican identity For years, the restaurant most associated with Indigenous food knowledge in Costa Rica was **Sikwa**, opened in Los Yoses in 2018 by chef **Pablo Bonilla**. [La Nación](https://nacion.com/economia/sikwa-premiado-en-tres-ocasiones-como-mejor/T2RTCJWMMNGVLIUKBEOKTA6ZMA/story/) describes it as growing out of Bonilla's work with Indigenous communities and their food practices, and it was named Costa Rica's best restaurant on Latin America's 50 Best lists in 2023, 2024 and 2025. That chapter has closed: Bonilla [announced his departure in September 2026](https://www.elfinancierocr.com/negocios/fundador-y-chef-de-sikwa-restaurante-reconocido/E2XCUJPOMNHWZGR552QMAVZZK4/story/), and on October 21 the restaurant [announced it was closing its Los Yoses location](https://www.elfinancierocr.com/negocios/cierra-el-mejor-restaurante-de-costa-rica/6PKJV7WXUVEBXPIZYL6Z6YQBJE/story/), saying the project would transform rather than end. No new location had been announced as of this update. Sikwa's legacy is a useful question to carry to any restaurant that draws on Indigenous or rural traditions: who gets credit, and do the communities whose knowledge shapes the menu benefit from it? In Barrio Amón, chef **Santiago Fernández Benedetto** co-founded **Silvestre** in a 135-year-old heritage house. When the Festival Amón Cultural honored him in March 2026, [Delfino.cr reported](https://delfino.cr/2026/03/festival-amon-cultural-2026-homenajeara-al-chef-santiago-fernandez) that his cooking centers on Costa Rican identity, local ingredients and sustainability, and that he's built a network of national suppliers. That network is exactly what to ask about: which farms, which fishers, which cheesemakers. ## Monteverde: restaurants that grow their own In Monteverde, the restaurant at Valle Escondido is literally called [Farm to Table](https://www.farmtotablecostarica.com/). It says it runs its own regenerative farm on permaculture principles and sources what it can't grow from local suppliers. Its [restaurant page](https://www.valleescondidocr.com/restaurant) describes herb and medicinal gardens, a kitchen greenhouse and a wood-fired brick oven for thin-crust pizza. It calls the farm organically certified but doesn't name the certifier, so ask. Its sites don't name the chef or head grower, which is a good reason to ask who they are when you visit. Up the road, Hotel Belmar's [Finca Madre Tierra](https://www.hotelbelmar.net/es/experience/finca-madre-tierra), led by co-founder **Doña Vera Zeledón**, supplies the hotel kitchen with eggs, sugarcane, artisan cheese, [coffee](/sustainable-coffee-cacao-costa-rica/) and seasonal produce. Guests can book a sustainable farm visit or a "farm to table to farm" experience to see where breakfast starts. Being close to the garden doesn't mean everything is homegrown. Milk, flour and equipment still come from somewhere. But closeness lets you ask real questions: what's ready to harvest this week, and what failed in the last heavy rain? ## The Nicoya coast: keeping "local" honest in high season In South Guiones, Nosara, [La Cosecha](https://lacosecha-nosara.com/), where the site names **Colin Patterson** as chef, describes locally sourced, organic ingredients and menus that rotate with the seasons, with vegetarian, vegan, dairy-free and gluten-free options. Its site has a section on its farmers but doesn't name them, so ask your server. Beach towns show why a local-food promise is hard to keep. Visitors want the same dishes in March and September, while small farms have great weeks and washed-out weeks. A restaurant strengthens the local food economy when it buys reliably and pays fairly, not just when it prints a farm's name on the menu. If you have a serious allergy, confirm preparation practices directly; a website label isn't enough. ## Meet the growers: cacao in Mastatal, coffee in Heredia Some of the best "farm-to-table" experiences are on the farm itself. Near Mastatal in Puriscal, [La Iguana Chocolate](https://www.laiguanachocolate.com/about) began as a cacao farm in 1985, selling dried beans through a small cooperative, and started making its own chocolate in 2005. It's run by the Salazar García family; **Jorge Salazar García**, a third-generation cacao farmer, has led tours there, as a [2025 travel account](https://www.twoweeksincostarica.com/la-iguana-chocolate/) describes. The farm says its cacao ranked among Costa Rica's top 3 in the 2021 Cocoa of Excellence awards. A family member leads the farm tour through the agroforestry plots, and reservations are required. In Santa Bárbara de Heredia, the coffee farm at Finca Rosa Blanca is guided by naturalist **Ulises Zúñiga**. The [farm page](https://www.caferosablanca.com/en/know/) reports no agrochemicals, compost made partly from the hotel's food waste, native shade trees and organic certification by Kiwa BCS. Seeing a shade-coffee farm makes the cup at breakfast make sense. Women farmers are part of this story too. Our report on [Olga Vargas, honored by the FAO](/news/olga-vargas-fao-women-heroes/), follows a southern Costa Rica farmer working regeneratively, and pollinators matter for every fruit on the plate, as a [bee-genetics pilot at Reserva Conchal](/news/reserva-conchal-bee-genetics/) shows. ## Seafood and everyday sodas count too Farm-to-table isn't only about vegetables. On both coasts, ask where and how the fish was caught. Costa Rica has a network of [responsible fishing areas](/responsible-fishing-costa-rica/) run with small-scale fishing communities, and in San José the cooperative CoopeSoliDar R.L. runs [Mercado del Mar](https://coopesolidar.org/mercado-del-mar/), which buys from those communities at a fair price and sells without middlemen. A restaurant that can name its fishing community, or buys the day's catch from local boats, is telling you something real. One that serves the same imported species every night isn't. And don't overlook the **soda**, the small family-run eatery found in nearly every Costa Rican town. A plate of rice, beans, salad, plantain and whatever's fresh is often closer to local farms than a menu that says "farm-to-table" in big letters. Ask the cook where the vegetables came from; in a small town, the answer may be a neighbor. ## How to tell if a restaurant's farm-to-table claim is real Ask 3 easy questions: 1. **What's in season right now?** A kitchen that buys locally knows instantly. 2. **Which farm or fisher supplied this dish?** Names beat adjectives. 3. **What do you do with food waste?** Compost, pigs and farm partners are good answers. Signs of a real relationship: farm names on the menu or chalkboard, dishes that change with the weather, unfamiliar native ingredients, and staff who can talk about suppliers without checking. Red flags: "organic" with no certifier and no farm named, identical menus all year, and a menu built mostly on imports in a farming region. ## Where to look, region by region - **San José and the Central Valley:** chef-led kitchens with national supplier networks, plus easy access to weekend organic markets. - **Monteverde:** restaurants and hotels with their own gardens and farms. - **Nicoya Peninsula:** seasonal menus and seafood. The peninsula's Blue Zone, where researchers study how older residents live, is part of the food culture (see our story on [Nicoya's centenarian strategy](/news/nicoya-blue-zone-centenarian-strategy/)). - **Puriscal and Heredia:** cacao and coffee farms where you can see the crop before you taste it. Restaurants that buy from farmers markets are often the most direct link. A May 2026 [Programa Estado de la Nación study](https://estadonacion.or.cr/mercados-alimentarios-alternativos-acercan-a-la-gente-que-produce-y-que-consume/) mapped 18 alternative food markets with about 650 vendors, a network worth knowing. Our guide to [organic farmers markets](/organic-farmers-markets-costa-rica/) lists them by region. Browse food, farms and culture on [our map](/#more), and see our guides to [regenerative and organic farms](/regenerative-organic-farms-costa-rica/), [sustainable hotels and eco-lodges](/sustainable-hotels-eco-lodges-costa-rica/) and [responsible ecotourism tours](/responsible-ecotourism-tours-costa-rica/). Opening days and menus change, so check with each place before you go. ## Frequently asked questions ### Are there farm-to-table restaurants in Costa Rica? Yes. Monteverde has restaurants with their own farms and gardens, San José has chef-led kitchens that buy from national producers, and Nosara has seasonal, locally sourced menus. Ask each one which farms supply it. ### Is "organic" on a Costa Rican menu certified? Not always. Organic farming is regulated under Law 8591, which allows third-party certification and participatory certification for the national market, but restaurants often use the word loosely. Ask who certifies the farm. ### Is Sikwa restaurant in San José still open? Sikwa announced on October 21, 2026, that it was closing its Los Yoses location. Its founding chef, Pablo Bonilla, had left in September 2026. The team said the project would continue in a new form, with no new location announced yet. ### Can I visit a cacao or coffee farm in Costa Rica? Yes. La Iguana Chocolate near Mastatal offers family-led chocolate tours by reservation, and Finca Rosa Blanca in Heredia offers coffee farm tours. Book ahead and check current schedules. ### How can I tell if a restaurant really sources locally? Ask what's in season, which farm supplied your dish and what happens to food waste. Real local sourcing shows up as named farms, changing menus and native ingredients.