El Remanso Restaurant is open-air, its menu built on what surrounds it: vegetables and herbs from the lodge's own gardens, fish from the sea nearby, and produce from farmers the lodge has worked with for decades. The cooking is Costa Rican in character but light and sophisticated rather than heavy, built around organic and ultra-fresh ingredients rather than imported staples. It reflects a longer-term approach to sourcing, one built on relationships with local growers and ethical fishers rather than a single supplier. The result is a menu shaped by season and coastline, served in a setting as plain a fact as the food itself: fresh, local, and unfussy.