La Cola del Pavo Real creates a new gastronomic experience in Puriscal.
To allow more flexibility and allow for spontaneity reservations are no longer required
We continue to recommend reservations for groups and holidays. Our special events will continue to require reservations.
| We are open Wednesdays through Sundays | |||
|---|---|---|---|
| 12:00pm | 2:00pm | 4-course meal or Alternative Menu | Reservations optional |
| 2:00pm | 3:00pm | Closed during staff lunch period | |
| 3:00pm | 5:30pm | Coffee Happy Hour Relax with coffee and desserts or Cocktails 2 for 1 | No reservations needed |
| 3:00pm | 8:00pm | 4-course meal or Alternative Menu arrivals after 7pm will be served Alternative Menu |
Reservations optional |
Call +506 7081-3406 •
Weekly Menu
| 02 - 06 Setiembre, 2026 We begin a culinary journey through the regions of Costa Rica and their rich gastronomic traditions Our first destination: the Central Valley Region |
09 - 13 Setiembre, 2026 For the second week of our culinary journey through the regions of Costa Rica and their rich gastronomic traditions, we travel to the Southern Brunca Region. 🇨🇷 |
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|---|---|---|---|
| First Course | First Course | ||
| Traditional Costa Rican Olla de Carne | Pejibaye Cream Soup with Cilantro Oil | ||
| An iconic dish from Costa Rica's Central Valley, featuring tender beef, fresh local vegetables, and a rich, slow-simmered broth full of traditional flavor | A comforting cream soup made with traditional Costa Rican pejibaye, finished with a fragrant cilantro oil for a fresh burst of flavor | ||
| Second Course | Second Course | ||
| Mixed Chayote Salad with Turrialba Cheese | Chicken, Lentil & Vegetable Stew | ||
| A fresh combination of authentic Costa Rican flavors, made with mixed greens, crisp chayote, and traditional Turrialba cheese | A traditional, hearty dish featuring slow-cooked chicken with lentils and fresh vegetables, rich in comforting homemade flavor | ||
| Third Course | Third Course | ||
| Glazed Pork Roast with Cane Syrup and Orange, Almond Rice & Sautéed Vegetables | Tilapia Fillet Wrapped in Banana Leaf with Creole Tomato Sauce & Creamy Cassava Purée | ||
| Succulent oven-braised pork glazed with traditional Costa Rican cane syrup and fresh orange, served with fragrant almond rice and sautéed seasonal vegetables | Fresh tilapia fillet wrapped in banana leaf, served with homemade Creole tomato sauce and smooth, creamy cassava purée | ||
| Fourth Course | Fourth Course | ||
| Rice Pudding with Coconut Honey | Warm Banana & Cocoa Cake with Traditional Cane Syrup Sauce | ||
| A traditional dessert prepared with rice, a blend of creamy milks, and natural coconut honey, creating a delicious sweet treat rich in Costa Rican tradition | A delicious, fluffy banana and cocoa cake served warm with a rich sauce made from traditional Costa Rican cane syrup | ||
Our creative four-course meal changes weekly. On Friday, we publish our menu for the following week. Come back to this page weekly to see our menu or visit our social web pages.
Stay on top of our updates and posts here and on our Facebook and Instagram pages.
