Dining at Casa de los Celtas

At Casa de los Celtas we offer visitors fresh home cooking using the best of seasonally available Costa Rican produce. We are happy to cater for special dietary needs or food style preferences.

For breakfast, we provide a choice of cereals, fresh fruit, yoghurt, orange juice, home-made bread, jams and marmalades, followed by a cooked breakfast of your choice.

Visitors wishing dinner on the night of arrival are asked to let us know in advance, and either make a selection from our menus or talk to us about their preferences.

Hot Main Courses

  • Pan fried trout fillet with olive and caper dressing, served with fresh mixed vegetables and garlic potatoes
  • Smoked pork chops served with cream-baked leek and potato pie and spicy tamarillo chutney
  • Roast herbed chicken served with ratatouille and baked potato
  • Beef or vegetarian lasagnes with mixed green salad and garlic bread
  • Chicken Brabanconne – a quarter joint cooked in onion and beer, with crusty mustard bread topping, served with vegetables and boiled potatoes
  • Pan fried corvina (sea bass) or tilapia, served with creamed potato and a tomato, onion and coriander salsa
  • Stuffed peppers with pilau rice, raisins and toasted almonds
  • Curries – beef, pork or chicken cooked Indian style with rice and traditional accompaniments
  • Or hearty food for the hillwalkers – a Mexican sausage hot pot, or 'Bangers and Mash' – delicious pork sausages served with creamed potato and crispy fried onions

Cold Main Courses

  • Herb roasted pumpkin Frittata
  • Cold trout salad with olives, capers and feta cheese
  • Quiches – with caramelised red onion, broccoli and cheese, or traditional onion and bacon
  • Savoury meat loaf
  • Cold chicken joint – herb roasted or Indian tandoori style
  • All served with a choice of baked, roast garlic or new potatoes, and two salads - a mixed green salad and something to complement your main course choice – possibly crunchy red cabbage, radish and spinach; heart of palm and sweet corn; tabbouleh (couscous); beetroot, orange and watercress; roast pepper and avocado; tomato and onion, or bean salads - whatever is available and best on the day

Desserts

  • Poached pear with vanilla ice cream and strawberry sauce
  • Mango Swiss roll with mango sorbet
  • Hot banana with rum flavoured cream sauce
  • Crème brulee
  • Hot caramelised pineapple served on a coffee and walnut cake with vanilla ice cream
  • Chocolate cake
  • Apple and blackberry pie
  • Tropical trifle
  • Fresh tropical fruits

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