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La Parcela

La Parcela

Destination: Dominical

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.

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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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La Parcela in Pictures