La Pampa Grill cooks slow, over an open fire, in the old-school barbecue style. The menu draws on Costa Rican culinary heritage, pairing sea and field-to-table ingredients with seasonal produce. Fall-of-the-bone ribs sit alongside other classics, the kind of hearty, unfussy cooking meant to be shared with good company. It is a straightforward approach to food, built around slow-cooked flavour rather than presentation, and reflects the pura vida ethos of simplicity done well.