The ocean and the land are essential to the culinary experience at Four Seasons Resort Tamarindo. The team has an onsite fisherman, in charge of responsibly sourcing fresh seafood and shellfish for guests. At Rancho Ortega, the resort’s culinary team harvests fresh fruit and vegetables, nixtamalizes corn, and even grows mushrooms – all under a zero-mile philosophy.
Each day brings Tamarindo guests a new opportunity to delve into Mexico’s culinary universe. Along with the team, they can take part in workshops and learn about fermentation, coffee extraction, or how to cook aguachile.
The resort’s culinary selection includes concepts
like Coyul, a project developed alongside chef Elena
Regadas; Sal, an oceanfront restaurant focused on fish
and seafood; and Nacho, a casual taquería where corn
and fresh ingredients are the stars.
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