Fine Dining and Mixology Excellence in Costa Rica
Savor Seasonal Delights and Crafted Cocktails in the Heart of Costa Rica's Culinary Heritage.
At El Silencio Lodge & Spa, the art of culinary and mixology takes center stage in our commitment to exceptional hospitality.
As proud members of Relais & Châteaux, we strive to capture the essence of our lush surroundings and agricultural heritage. Our seasonal menus showcase the finest global cuisine, expertly crafted from nutrient-rich ingredients sourced from our organic farm, intertwining seamlessly with Costa Rica's culinary legacy.
Elevating the experience, our bespoke selection of cocktails, wines, spirits, and liqueurs transforms dining and toasting at El Silencio into a cherished and unforgettable journey, promising an extraordinary fine dining escapade in Costa Rica
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 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.