A slice of apple pie with vanilla ice cream

Our kitchen is a culinary expedition

Discover the flavors of Savegre—we are explorers, and that shows in our kitchen too. All you need to pack are your senses.

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Would you rather speak with us directly? Message us on WhatsApp (506) 2740-1028

From our garden to the table

Grown in the reserve, served with artistry

That is how we do it. We use native, seasonal ingredients to explore flavours that then become experiences.

Restaurant

Las Bromelias

A blend of international cuisine and the very best of Costa Rican gastronomy, with buffet or à la carte service.

The restaurant dining room, with dark-clothed tables and orange and white chairs beneath a pitched wooden ceiling with black beams and hanging lamps.

Four balloon glasses lined up along the bar, each garnished differently: a cucumber ribbon, red berries, orange with rosemary, and lime with mint.

The restaurant’s wine cellar: a wooden rack of bottles lying in their compartments, with the word CAVA carved above and a glass decanter to the right.

A hand holds a glass of red wine by the stem in front of the cellar’s bottle rack.

A hand pours white wine into a glass at a set table in the evening; in the foreground, an appetiser on a slate plate.

A balloon glass with ice, an orange slice and a sprig of rosemary, on a pale table against a background of green vegetation.

Glazed pork ribs in a cast-iron skillet on a wooden board, with fries and a beer behind

Trout carpaccio with capers, red onion rings and dill, on a ceramic plate beside a glass of white wine

A yellow soup in a rectangular cast-iron dish, topped with toasted grains, threads of cheese and a red petal; beside it, the lid, a spoon and three pieces of corn.

Melted cheese gratin over tomato sauce in two small cast-iron pans, with a glass of white wine alongside.

A fish fillet under a red-berry sauce on a bed of julienned vegetables, on a gold-rimmed plate, with a jug of sauce and a glass of white wine.

A golden-skinned chicken quarter surrounded by cooked apple wedges in an oval cast-iron dish, with red apples and a glass of white wine beside it.

A creamy seafood stew in a black bowl with shrimp, squid rings, octopus and a mussel in its shell; a bunch of thyme rests on the wooden table to the left.

Short pasta in a white sauce with pieces of pink fish and dill, in a gold-rimmed bowl next to a glass oil cruet.

A grilled beef cut with sear marks, served on a cast-iron griddle with rosemary and roast potatoes; two more dishes of potatoes sit behind.

Glazed pork ribs in a cast-iron skillet on a wooden board, seen from above, with fries and a beer behind

Ravioli in a white sauce with sliced mushrooms and chopped parsley, in a white bowl.

A caramel-glazed flan topped with raspberries, an edible flower and green leaves, with a bowl of raspberries beside it.

A hand breaks open a chocolate lava cake with a spoon and the filling runs out; beside it, a scoop of ice cream on cookie crumbs, with raspberries and mint.

Thinly sliced trout carpaccio with capers, red onion rings and dill, seen up close on a dark wooden table.

A bowl of sesame tofu served in sections with sweetcorn, carrot, red onion, edamame, fanned avocado and radish slices.

Three breaded croquettes, each on a dot of yellow sauce and topped with green sprouts, on a grey ceramic plate.

A baked red-fruit dessert in a cast-iron pan, topped with a scoop of ice cream and a caramel tuile; behind it, flaked almonds and a bowl of raspberries.

A beef cut under a creamy sauce with purple and green sprouts, on a square cast-iron griddle, with fries and a glass of red wine alongside.

A green risotto with shavings of aged cheese and pieces of sun-dried tomato, in a gold-rimmed bowl next to a glass of white wine.

A slice of green sponge cake topped with a scoop of ice cream and a filigree chocolate disc, served on a gold tray.

A slice of cheesecake topped with fruit compote, served over cookie crumbs and a drizzle of syrup.

A round fire pit alight in the middle of the lounge, flames among stones and sofas around it facing the windows onto the forest

The bar's dining room with exposed timber structure, tables and chairs, and floor-to-ceiling windows onto the forest

Bar & Lounge

Los Robles

An incredible day at Savegre should end just as well. And there is no better way than in a place where resting, eating and enjoying yourself are all part of the menu.

The best place to rest, warm up and keep awakening your senses with a wide range of cocktails, hot drinks, or a cup of our Savegre coffee from the Tarrazú region, regarded as one of the finest in the world.

A slice of apple pie with a crumbly topping and a scoop of vanilla ice cream on top, on a ceramic plate over a wooden board, with red apples behind

Recommended by the hotel

Raquel\'s apple pie

The favourite, inspired by chef Raquel. Made with fresh apples from the farm, served with homemade salted caramel and vanilla ice cream.

Order it with your table

The restaurant

Opening hours

Service	Hours
Breakfast	6:30 a.m. – 9:00 a.m.
Lunch	12:00 noon – 3:00 p.m.
Dinner	6:00 p.m. – 9:00 p.m.
Happy hour	3:00 p.m. – 5:00 p.m.
Bar	11:00 a.m. – 9:00 p.m.

Table reservations are required.
We also welcome visitors who are not staying at the hotel.

Special diets

We offer vegetarian, vegan and gluten-free options. It is best to let us know at least a day in advance, at reception or when you order. Our kitchen is not a fully gluten-free facility, but we take every precaution available to us to avoid cross-contamination.

Promotional graphic: for every package of Savegre coffee sold, the hotel donates $1 to the community school

Gourmet coffee

Savegre Coffee

Grown in the mountains of Tarrazú. Small producers committed to sustainability select the beans at their optimum point of ripeness.

The beans then go through a milling process meeting the highest quality standards, resulting in a coffee with its own unique character.

The $1 donation applies to purchasing a package of Savegre coffee to take home, not to a cup served at the hotel.

Taste it on your next visit

Frequently asked questions

Does the hotel have a restaurant?

Yes. Las Bromelias restaurant serves mountain cuisine with local produce and vegetables from the hotel's own garden, and Los Robles Bar & Lounge offers cocktails and fireside evenings. Breakfast is served from 6:30 a.m. to 9:00 a.m., lunch from 12:00 noon to 3:00 p.m. and dinner from 6:00 p.m. to 9:00 p.m.; happy hour runs from 3:00 p.m. to 5:00 p.m. and the bar is open from 11:00 a.m. to 9:00 p.m. Table reservations are required, and we also welcome visitors who are not staying at the hotel.

Do you cater for special diets — vegetarian, vegan, gluten-free?

How do I book?

You can book online on the website, by phone at (506) 2740-1028, or by email at info@savegre.com. Online bookings go through the hotel's reservation engine, with immediate confirmation.

See all frequently asked questions

The table is set

All you need to pack are your senses and delight in the genuine taste of the mountain.

Check availability Chat on WhatsApp

Reservations (506) 2740-1028 · info@savegre.com