La Parcela's nautically-themed restaurant is perched on a peninsula between swirling tide pools and foaming surf south of Dominicalito. Faux finished blue columns compliment the white-washed wood ceilings and matching nets strung up with tropical fish along the back wall.read more close
With the waves crashing against the shore on both sides of the restaurant, the ocean spray is practically floating on the breeze. It must've inspired the seafood-based menu that Head Chef Fanny Barrantes has spent the last eight years perfecting.
La Parcela's locally procured appetizers include fresh sea bass ceviche, $7, marinated in fresh squeezed citrus with cilantro, onions and sweet peppers; and clams, $7, steamed in a garlic, white wine reduction served with sliced French bread.
Each of the entrees is honed with ingredients to bring out the flavors of the main course like the Asian-inspired sesame encrusted tuna, $19, in a Szechuan sauce with ginger, wasabi served with a side of linguini and steamed vegetables; The Jumbo shrimp, $20, has a tropical flare: breaded with dehydrated coconut and a passion fruit glaze, served with mashed potatoes and steamed vegetables.
An open-air restaurant with ocean views from north and south sides of the restaurant. One step above casual dining, La Parcela is a family restaurant that caters to both locals and visitors.
Experienced local servers.
Appetizers $7-$10; Entrees $9-$20
11 a.m. – 9 p.m.
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