Cuna Del Angel
At a Glance
- Luxurious rooms
- Gourmet restaurant
- Infinity pool
Siphoned from the stills of Scotland's grand castles and distillated by Native Boruca architecture fusing tropical construction materials with white washed arcading, Cuna del Angel fashions itself as a sliver of the grandiose, encapsulating a grass pleated bailey surrounding an infinity pool whose western edge drifts off in to the expanse of the Pacific Ocean.read more close
Cut into a corner of rainforest off the highway between Uvita and Dominical, Cuna del Angel features 25 rooms, a gourmet restaurant and a spa.
From the sky scenes painted across the walls of the solar, to the antique furniture garnished with the hotel's signature brand of an angel's portrait nestled between a pair of wings, Cuna del Angel emanates tranquility.
A cobalt and gold theme weaves its way into the 16-deluxe and nine-standard rooms at Cuna del Angel decorating the walls and dancing over the pale gold duvet embroidered with floral patterns. Each deluxe room, $180 in wet season (April-Nov.) with breakfast, is furnished with vintage walnut-stained dressers, desks, bed frames and couches, but outfitted with modern flat screen TVs, Wi-Fi, minifridges, coffeemakers and hair dryers. A small path of square stone cobbles winds its way from the French doors and patios of the first-story rooms through the grass to the infinity pool in the hotel's courtyard.
Cuna del Angel's restaurant, La Palapa, is a luxurious bastion looking out over the Pacific Ocean with a barrel vaulted ceiling of bamboo and palm. Servers light candles every evening as the sun sets, softly illuminating the table cloths' cobalt and gold trim, matching dinnerware and glasses.
Head Chef Guillermo Sáenz' menu focuses on the time-tested gourmet classics in Spanish Mediterranean and Italian cuisine with an emphasis on local ingredients as present in the red snapper sandwich, $15, spread with tartar sauce, lettuce and tomato over a toasted baguette. However, it's the Ossobuco Rissoto, $20, that really showcases Sáenz' talents made with cross-cut veal shanks in marinara served with parmesan-infused Italian risotto.
Services & amenities
The hotel features its own spa, infinity pool and common area. Attentive service, employees often remember your name and are happy to share their knowledge of the best things to do and the best places to eat in the area.
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