DeliArte | A wedding in the midst of 2.5 % of the biodivesity of the world: Osa
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A wedding in the midst of 2.5 % of the biodivesity of the world: Osa

I jumped into an adventure and went to work for a wedding at Hotel Osa Clandestina, in the middle of the «nothing» or rather: in the middle «of everything»!

I had to work with a small team in the local area with 100% local and fresh products. From a  freshly slaughtered pig, to a fresh coconut recently pulled down from it’s coconut tree, to a freshly harvested brown rice , fresh fish just recently brought from the ocean and fresh bread every morning. Well, all…mad and craz flavors!

Waking up to the sounds of the howlers and capuchin monkeys, going downstairs to knead some fresh bread. Preparing a breakfast with fruits, yogurt, gallo pinto, webbed tortillas, chorreadas, scrambled eggs and fresh cheese. Thinking about the options for lunch amongst what the place offered: fish tacos with freshly caught dorado, red snaper grilled, corn tortilla, cole slaw, cilantro, chilero based Panamanian pepper and passion fruit, fried cassava in coconut oil.

For dinner ? How about a pizza …and for dessert  a coconut flan with rum flambé bananas and ice cream. During these two weeks some of the customers were a couple from Los Angeles, California, accompanied by a group of a total of 45 people, including their friends and relatives who arrived. Natasha and Kenny met in this same place and for years to come they would return to the same place attracted by its remoteness, the waves and the nature. This time, they were there for their marriage. One of their friends, was the Chef Nick, owner of The Venice Whaler restaurant in Venice Beach, California. With whom we shared the creation of a delicious BBQ the evening before the wedding. The wedding ceremony was in a small hotel in front of the ocean, where the couple received their friend’s blessings and afterwards, everyone went to a room where the party was held and dinner was offered. In a rustic-chic atmosphere we offered the following menu:

  • Ceviche pejibaye
  • Tuna tartare
  • East Yuca croquettes with cheese cilantro sauce
  • Pork tenderloin in red fruit sauce
  • Fish Filet with mango chutney
  • Melanzane to Parmiggiana Rice with almonds , ginger and curry
  • Chocolate truffles
  • Banoffee Pie
  • 2 chocolate Mousse
  • Honey Suckle Cocktail

Some of the dishes we made were also:

  • Coconut flan Rice pudding
  • Passion fruit mousse
  • Grilled Vegetable Lasagna
  • Chicken and pineapple skewers /kebabs
  • Tuna tataki Brownies with 2 chocolates
  • Fish Tacos
  • Pancakes
  • Pizza
  • Banana tarte with coconut and sesame seeds
  • chorreadas
  • Sauteed potatoes
  • Tamarind BBQ
  • chops Ribs
  • Omelette
  • French Toasts
  • Artisan Hamburguers


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