Eat & Drink


Culinary and mixology arts are essential to El Silencio Lodge & Spa's hospitality promise. As distinguished members of Relais & Châteaux, we pledge to highlight a sense of place that conveys the rich agrarian traditions of our surroundings. This vision is expressed through seasonal menus that present the very best of global cuisine as interpreted through the nutrientrich ingredients from our organic farm and Costa Rica's culinary heritage. Complemented by a bespoke selection of cocktails, wine, spirits, and liqueurs, El Silencio's dining and toasting is an experience to savor and cherish.

Las Ventanas Restaurant

The main restaurant honors its Spanish name by framing the dining experience in panoramic windows that connect to the land. The menu echoes that connection by presenting garden-to-table dishes that burst in flavor and color

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Toro Bohemio Bar

A refined space to unwind and share stories of the day's adventures. Warm hardwoods and a leather palette draw you in to relax, laugh, and sample traditional and signature cocktails, an extensive wine list, and our own craft beer.

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Rancho Orquideas Private Dining

A private space to stage an unforgettable celebration or enjoy a unique dining experience. Overlooking the Gorrion River, this storybook setting enjoys the serenade of the stream and the flow of the forest

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Executive Chef

Robert Álvarez Pianto’s culinary background is rooted in his Peruvian-Italian ancestry, his unbridled passion for learning, and his signature dynamic approach to high-end cuisine.  Professionally known as Pianto, Robert was born in Chincha a land of agrarian Haciendas in Peru’s Ica region.  Faithful to Peru’s cultural syncretism, Chincha exposed Robert to a bold tapestry of Spanish, Italian, Indigenous, and African influences. 

 His love for the culinary arts can be traced to his maternal grandparent’s little bodega in Chincha, a local favorite for tasty peruvian dishes.  His formal training took place in Lima’s D’Gallia Gastronomy Institute, one of the country’s top culinary schools.  In Tenerife, Spain he earned a post-graduate degree in Sustainable Gastronomy and honed his talent at the venerable Gran Hotel Bahía del Duque.  Themed dinners, author cuisine, and wine pairing rounded his formal education with the unique skills demanded by an upscale resort setting. 


As the new Executive Chef of El Silencio Lodge & Spa, he is drawing from his rich international experience to reinvent the menu.  He is sure to surprise and delight palates who embrace playful innovation, a daring take on traditions, and bespoke plating. 

Harvest to Table

Our 5,000-square-foot organic greenhouse ensures year-round access to colorful vegetables, fragrant spices, and delicate herbs. Free-range chickens provide morning-fresh eggs, while our trout ponds are a fun place for guests to catch their own main course. This wholesome, back-to-roots experience enhances the primal connection to nature that elevates the El Silencio Lodge & Spa dining experience and places it among Costa Rica's best.