Monday, June 3, 2024 Hotel Belmar in Costa Rica is revolutionizing the concept of providing guests with an authentic local experience in 2024. Through its innovative menu and commitment to sustainability, this award-winning, carbon-neutral establishment is setting a new standard. Restaurante Celajes, Cervecería Belmar, and its Juice Bar and Tea Room all adopt a hyper-local approach to ingredient sourcing, placing a strong emphasis on sustainable practices.
Led by Chef Alvaro Rodríguez, the hotel’s culinary team showcases organic produce and ingredients sourced from its expanded organic garden, the carbon-neutral farm Finca Madre Tierra, and local foraging in their new menu iterations. This intentional design not only aims to reduce the hotel’s carbon footprint but also emphasizes a plant-based approach to dishes. Meat and dairy use have been slashed by 20%, with beef now featuring only once on the menu.
Conversely, there’s been a significant increase in plant-based ingredients and sustainable seafood options, ensuring that each dish not only tantalizes taste buds but also promotes environmental sustainability. Guests have warmly embraced the new menu, with standout dishes like the Tamarind Chickpea Tempeh, a delightful plant-based creation boasting a fusion of bold flavors. Moreover, the Gulf of Nicoya, visible from Hotel Belmar on clear days, now serves as a prime source for an expanded array of seafood, including responsibly sourced clams, mussels, and daily fresh.