Dry-aged steaks
Tomahawk, T-Bone and Sirloin from our farm in Guacimal, dry-aged 21 to 60 days in the dining-room case.
From ₡24,200
Steakhouse · Cerro Plano, Monteverde
Steaks from our own farm, dry-aged 21 to 60 days in the case by our dining room. Grill, pizza and seafood in Monteverde, Costa Rica, since 2013.
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The beef comes from Finca Don Luis, in Guacimal — the family's own cattle, with a name and a place, not from just any supplier.
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Twenty-one to sixty days in the glass case inside the dining room. You can see the beef waiting its turn before it hits the grill.
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Steaks for those who came for the beef, pizza for the family table, seafood, and vegetarian and vegan options. Nobody settles for less.
What no one else in Monteverde has
Dry aging concentrates the flavour — deeper, nuttier — and tenderises the meat. It cannot be rushed: beef takes the weeks it takes. That is why the case sits in the dining room and not in a back cooler — so you can watch the process.
Inside, temperature and humidity are held steady day and night, and every cut carries a tag with the date it went in. That way you know exactly how long it has been aging.
Served with grilled vegetables and a baked potato stuffed with sour cream and bacon.
For the family table
A house specialty since day one, and one of the things guests mention most in their reviews. It is here for a simple reason: in Monteverde families travel together, and not everyone comes for a 600-gram steak.
Nine varieties, including two vegetarian ones and the Dry Aged pizza topped with Tomahawk, Sirloin and T-Bone — which no other menu in the area has. Any pizza can be upsized for ₡1,000 more.
And for the little ones, burgers, quesadillas and pasta.
Every day, 4 to 6 p.m.
2-for-1 on classic cocktails: margarita, mojito, daiquiri, caipirinha and several more. The moment to sit down after a day in the forest: a cocktail on the terrace, unhurried, before dinner.
See the cocktail listFrom the menu
Wondering where to eat in Monteverde? International cooking with Costa Rican touches: grill, pizza and seafood, with vegetarian and vegan options throughout the menu.
Tomahawk, T-Bone and Sirloin from our farm in Guacimal, dry-aged 21 to 60 days in the dining-room case.
From ₡24,200
Beef, chicken, house chorizo, pork chop, pineapple and baked potato. Made to share.
₡38,990 · serves 2
Blue crab, jumbo shrimp, mixed seafood, pineapple and baked potato. For two.
₡43,990 · serves 2
Mushrooms and onion, served with potatoes and bread. One of the vegetarian options on the menu.
₡10,990
Our story
The village-fair cook died in April 2012; the following year his son opened the restaurant and gave it his father's name.
At Costa Rican village fairs there is always one food stall with a line in front of it. Around Monteverde — and as far away as Esparza — for years that stall belonged to Don Luis Varela.
His son Kenneth grew up in that kitchen. On 1 July 2013, Kenneth and his wife Dehilyn opened this restaurant in Cerro Plano. They could have called it anything. They named it after his father. Don Luis never got to see it.
Read the full story
The place
Wooden ceilings, a fireplace, an open-air terrace and a wine cellar in full view. Room for a couple, and room for a long table of twelve.
What guests say
★★★★★
"Best pizza in Monteverde!"
TripAdvisor★★★★★
"Excellent food. Great service."
TripAdvisor★★★★★
"I ordered the same steak two days in a row."
TripAdvisorRead every review on Google or on TripAdvisor
Visit us
Address
25 metres northeast of Escuela Rafael Arguedas,
Cerro Plano, Monteverde, Puntarenas
Reservations and WhatsApp
Phone
Hours
Open every day of the year. We only close on 1 January.
On route 620, a few minutes from downtown Santa Elena.