Costa Rican studio Cola Blanca led the redesign of Ostra restaurant, capitalizing on natural elements with an infusion of tropical sophistication, framing airy spaces with sweeping bay views and lush jungle vegetation. “From the entrance to interiors, Ostra’s new design is infused with natural forms and organic elements that make you feel deeply immersed in nature,” said Patrick Schori, General Manager.
Patrick handpicked Brazilian chef Bruno Alves to helm the seafood restaurant’s kitchen. “Alves has worked with Michelin-starred chefs in some of the best restaurants in São Paulo,” said Schori. “Most recently, he was head chef at Herdade da Matinha in Alentejo, Portugal, where he introduced a successful farm-to-table concept.” Chef Alves is looking forward to crafting à la carte and tasting menus, including vegan and vegetarian options, utilizing an abundance of local produce sourced from the nearby community of El Triunfo, whose residents began growing 15 different varieties of vegetables during the pandemic as a way to sustain themselves. El Triunfo’s vegetable production received a 100% clean of pesticides certification from the government’s quality control entity, the only supplier in the country to do so. “It’s an honor to support our neighbors while serving our guests the freshest sustainably-grown ingredients available,” said Schori.
Executive Chef Froylan Ramos, who recently joined the culinary team from Rosewood Mayakoba, will bring his Latin roots and international experience to create fresh experiences and flavors at all four of the resort’s outlets. “I am passionate about building emotional connections through gastronomy that create lifelong memories while simultaneously respecting the environment, community, and culture,” he said.
“The alchemy of these two chefs will redefine the dining experience throughout all the resort’s dining venues, pools and beaches; however, Ostra will evolve to a refined contemporary experience with a celebratory spirit,” explained Schori. Ostra’s reimagined spaces include three distinct areas: an elevated adult-only pool, the terrace, and the restaurant, which includes a cocktail and a raw bar. Guests will be greeted with a breathtaking entrance at the cocktail bar serving up well-mixed libations like an infused Rambutan Martini or a Tequila Spritz. Inside the restaurant, a sophisticated ambiance offers inspiring tropical forest views where diners can enjoy line-caught tiraditos and Pacific Mahi Mahi grilled to perfection.
Through the resort’s Taste of Andaz series, a roster of local and international talent will enliven the restaurant, terrace, and adult-only pool area for daytime and evening activations. Live musicians, including vinyl DJs, will play through a mix of musical genres to suit the day or night’s desired mood. Guest chefs, local artists, and mixologists will also host unique events throughout the year, including pop-ups, al fresco dinners, and themed evenings. This December, guests can look forward to Symbiosis, a co-created sonic food experience with an award-winning local chef and acclaimed musician, and Oenosthesia, a synergistic experience of music and wine.
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