Eat

Woman smiling in a kitchen with fresh loaves of bread on a wooden table.

Meet your chef - Angélica

A Costa Rica native, Angélica puts her 19 years of experience into crafting fresh, delicious meals that nourish both the body and soul, blending traditional Costa Rican flavors with creative twists. Each plate is a work of art that brings joy to every gathering, made with care to provide an unforgettable culinary experience that reflects the land’s essence and energy.

A passionate baker and advocate for cooking from scratch, Angélica sources the freshest, most vibrant ingredients, honoring the land and its bounty. Her food is alive with energy, infused with intention, and deeply connected to the cycles of nature. But beyond the ingredients, it is her magic that makes each meal unique. With Angélica, every meal is more than just food—it is an experience, a journey, an offering to the senses and the soul.

Pizza being placed in a wood-fired oven with flames visible.

The menu you want

An experience in itself, your all inclusive stay at Tumbo includes all meals prepared by our chef and culinary artist Angelica and her team. Breakfast, lunch and dinner are catered to your preferences and dietary needs. From homemade bread to fresh-caught ceviche, anything is possible.

Breakfast table with waffles, bacon, scrambled eggs, fruit, granola, orange juice, and empty plates with cups.

Breakfast Examples

  • A plate of gallo pinto, the heart of every Costa Rican breakfast—rice and beans infused with the subtle warmth of sofrito and a touch of Salsa Lizano, that unmistakable hint of home. On the side, soft scrambled eggs, warm homemade tortillas topped with creamy queso fresco, and sweet fried plantains with their caramelized edges. A slice of avocado for balance, and always a spread of the freshest seasonal tropical fruit—whatever the land is offering that day.

    It all comes with a glass of freshly squeezed orange juice and a cup of bold, locally grown Costa Rican coffee, because no morning here is complete without it.

  • Simple, fresh, and deeply satisfying—our avocado toast starts with a thick slice of homemade sourdough, golden and crisp from the grill. Topped with freshly mashed avocado, bright with lemon, cilantro, and a touch of black pepper, then crowned with a perfectly fried egg. A sprinkle of crunchy paprika-toasted seeds adds the final touch—a little heat, a little crunch, a lot of flavor.

    On the side, a spread of seasonal tropical fruit, creamy homemade yogurt with granola, and, of course, a glass of freshly squeezed orange juice and a cup of bold Costa Rican coffee to start the day just right.

Top view of a dining table with avocado toast, fruit bowls, orange juice, and utensils on black plates and woven placemats.

Lunch Examples

  • Tender mahi mahi, marinated in citrus until perfectly cured, mixed with sweet mango, crisp red onion, and fragrant cilantro, all brought together with a touch of coconut milk for a smooth, luscious finish.

    Served with golden, crispy patacones—twice-fried green plantains, crunchy on the outside, soft on the inside, perfect for scooping up every last bite.

    And because no meal is complete without something refreshing, we serve it with a glass of tamarind ginger juice, a guest favorite for its perfect balance of tangy, spicy, and sweet.

  • A lunch that’s fresh, simple, and full of flavor. Our sandwich bar starts with thick slices of homemade sourdough, the perfect base for layering your ideal bite -

    • Cold cuts like turkey, salami, or Parma ham

    • Crispy bacon for that perfect crunch

    • Creamy homemade mayo and melty cheese

    • A spread of fresh veggies—lettuce, juicy tomatoes, red onion, pickles, and ripe avocado

    Served with a side of crispy homemade yuca chips and a glass of refreshing passion fruit juice—tangy, tropical, and just the right amount of sweet.

    Build it. Stack it. Savor it. This is lunch, the way it should be.

Grilled shrimp and sliced meat on a platter with serving tongs, accompanied by three bowls of sauces on a wooden table.

Dinner Examples

  • Fresh from the waters of Golfo Dulce, our ahi tuna is as local as it gets. Rolled in toasted sesame seeds and seared to perfection, it’s buttery, tender, and full of flavor.

    Dinner usually begins with a simple taster of the local bounty—an entrée of delicate sashimi or tuna tataki, raw and drizzled with a hint of citrus and soy.

    The main plate is served with fragrant coconut jasmine rice, crunchy broccoli florets sautéed in garlic, and a refreshing Asian-inspired salad.

  • A feast for the senses—our Classic Tumbo BBQ is all about bold flavors and simple, high-quality ingredients. Start with a taster of crispy chorizo, packed with smoky spice, before moving on to perfectly grilled beef cuts like rib-eye, NY steak, or beef tenderloin, each topped with a generous serving of chimichurri, adding a bright, tangy kick.

    On the side, enjoy creamy scalloped potatoes, a crisp green salad with Dijon vinaigrette, and warm, fluffy dinner rolls with butter—soft and melt-in-your-mouth fresh.

Take a look at some of our favorites from the kitchen.

Person holding toast with guacamole, surrounded by plates of food and glasses of orange juice on a wooden table.
Bowl of mixed fresh fruits including watermelon, mango, banana, cantaloupe, and pineapple, with a spoon. Jar of granola in the background.
Person kneading dough on a floured surface.
Person holding freshly baked sourdough bread wrapped in a cloth napkin, with a leafy background.
Person sprinkling herbs on freshly baked pizza on a white cutting board.
Shrimp cooking on a grill with a spatula and butter.
Wood-fired pizza topped with fresh basil, diced tomatoes, and melted cheese on a wooden table.
Grilled fish fillets with lime wedges on a platter
Glass of orange juice on a wooden table with a blurred plant background.
Person arranging freshly baked naan bread on a wooden platter.
Two filled margarita glasses with salted rims, being poured from a cocktail shaker.
Coffee being poured from a stainless steel pot into white ceramic mugs on a table.