Agrá
Experience wild gastronomy at Agrá Restaurant, where local ingredients meet innovative techniques in the heart of Montezuma’s natural paradise.
Wild Gastronomy Philosophy
Our culinary approach embraces the natural abundance surrounding us, using fresh ingredients from local farms, fishermen, and foragers. Each dish tells the story of Montezuma’s rich ecosystem, prepared with techniques that highlight the pure flavors of Costa Rica’s diverse landscape.
Local Ingredients
We partner with local farmers, fishermen, and producers to source the freshest ingredients that reflect the seasons and flavors of the region. From Pacific seafood to tropical fruits and organic vegetables, every element on your plate connects you to Montezuma’s natural bounty.
Chef Álvaro Rodríguez
Leading our kitchen is Chef Álvaro Rodríguez, a culinary professional with over 10 years of experience in cooking, teaching, and gastronomic innovation. Passionate about sustainability and natural cuisine, Chef Álvaro has led culinary projects at renowned Costa Rican hotels including Belmar, Kura, and El Remanso.
As a chef, nutritionist, university instructor, and gastronomic consultant, he brings a wealth of knowledge from both Costa Rica and Spain. His commitment to using local products as drivers of change perfectly aligns with Agrá’s wild gastronomy concept and Hotel nYa’s sustainable values.