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From the Gallery

Ahi Poki
New dinning menu
New dinning menu
Executive Chef Juan Kalon Surf

At Kalon food is an integral part of the experience when you stay with us. Our philosophy is “Farm to Table” eating with a focus on creative organic dishes with a traditional Costa Rican element. All dishes are created with fresh ingredients, many of which are grown in our very own fruit and vegetable garden as part of our commitment to creating a more sustainable resort. Our daily menu is designed to complement the surf programme which we offer and provide you with the optimum energy and nutrition to keep you feeling great throughout the day.

We are pleased to announce that we have launched our new menu for lunch and dinner at the resort which has been designed by Juan and Deiner from our team. You will find lots of delicious and healthy fish which is caught daily by Rodolfo (One of our night guards, and brother in law of Juan). Try the Catch of the Day, Tuna Tamarindo or even Grilled Octopus. We also have the delicious Organic Wagyu Beef Hamburger and for dessert why not try a classic Costa Rican Arroz con Leche.

We asked Kalon's Head Chef Juan about the new menu...

What is your favourite dish on the menu and why?
Octopus, because it is a dish with an exotic flavor, cooked on the grill and have an interesting presentation that represents a culinary challenge.

Which is the most typically Costa Rican?
The most typical dish of the menu is undoubtedly the Vigoron, followed by the "Arroz con Pollo" (rice with chicken), which are quite traditional foods in Costa Rica. In this case, both dishes are served for lunch

Is there an unusual ingredient which we may not have heard of before which is used in the new menu?
An ingredient that for us is quite common but possibly our guests have never heard of is the Cas that is a delicious fruit with a strong and citrus flavor very difficult to obtain outside the country.
It is a staple in many Costa Rican homes and the ripe fruit is usually used in drinks since its tart flavour is usually too strong to eat plain. At Kalon we use it as an ingredient in our Panna Cotta dessert. Also, another common ingredient that we use in an untraditional way is the ripe banana which is prepared on the coals and served with vanilla ice cream as a dessert, delicious!

What is your favourite thing about being part of the Kalon team?
In Kalon we are like a family, we have an atmosphere of companionship and we feel like brothers and that is one of the most beautiful things to work here.

What do you love most about cooking?
What I like most is the creative part, where I can design, create, implement new ideas and be in constant product development to put on the table the best dishes and that customers are happy every time they sit down to eat


Have a question? Ready to book your trip?

We enjoy perfect year-round conditions, with outside temperatures averaging 82 - 88°F (28 - 33°C). Meanwhile, the ocean hovers around 78°F (27°C). And, of course, the waves are perfect.

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