Fresh World-Class Dining … On the Beach.
The Pearl of the Osa
Our fab restaurant and bar offers you outstanding fresh eclectic food and drink on the beach. “The Pearl” has a vibe we love: casual - flip flops are always welcome - where salsa music usually lightly adds to the sound of the macaws (no kidding) overhead. We are both your local bar and restaurant, and a spot where people travel for miles around to enjoy “the best food on the Osa.” Here you can sample incredibly creative fresh eclectic food (and a great fish club or burger too - try the fries!)
Oh, and let's talk about the view — because here at The Pearl, every seat is the best in the house. Take your pick; a breezy, covered indoor spot or soak up the sunshine at a beachside table. You may even bump into some locals, share stories, or join in a spontaneous pick-up game of volleyball.
Pull up a chair and soak in beachfront dining at it’s best.
Open Daily for Lunch & Dinner: 11:30 AM - 8:00ish PM
Fresh Eclectic Dishes
Dive into our thoughtful menus obsessively (and lovingly) developed by and for foodies over the years… from locally sourced, organic ingredients.
Our menus are extensive and served up oceanside for everyone. Fear Not: No Diners Left Behind! Omnivores, vegans, vegetarians, gluten-free folks, etc, will all find fab food here. We offer some of the best food on the Peninsula, even in Costa Rica – no kidding. Hint: Try our homemade Ginger Spritzers, Mint Lemonade, Patacones, Gloria’s Burrito, Fish Tacos…and Coffee Ice Cream.
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The Pearl’s lunch and dinner menus are extensive, with lunch favorites like Fish Tacos with Ginger Marmalade, Gloria’s Burrito, Pulled Pork Tacos, Homemade French Fries, and the Avocado Orange Salad, followed by Homemade Coffee Ice Cream. For dinner, the Ceviche. Patacones, Tropical Mahi Mahi, Tuna Wasabi, and Grilled Tenderloin are on the top of many a list.
The Pearl’s bartenders also make great tropical drinks. Try this author’s personal favorite, a Fresh Lime Daiquiri, or our signature Fresh Ginger Spritzer, fresh squeezed Frozen Mint Lemonades, or a Microbrew from San Jose.
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Click here to enjoy our Iguana Lodge Cook Book
Weekly Events At The Pearl
Beach Barbecues - Often on Tuesday Nights!
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On The Beach
Try our signature Afghani Barbecue Chicken with Cilantro Walnut Salsa and Southern Pulled Pork with Ginger Marmalade. But wait, Never fear, vegetarian friends and family! We also always have great vegetarian proteins and multiple exotic side salads, slaws, etc.
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Extra Sizzle
We top the night off with a bonfire and on cloudless nights an incredible display of the Milky Way along with swimming in the bioluminescence.
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The Vibe
Candle-lit tables and tiki torches on the beach right near the breaking waves. Dramatic and beautiful.
Festivities Begin: Join us at Sunset, 5:30 PM. If you aren’t staying here, please make reservations.
Occasional Infamous Friday Night Pasta Parties
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The Rhythm of Pura Vida
When The Mood Strikes: For years we have studied, admired, oohed and ahhed at the Costa Rican passion for dance — embrace the Costa Rican zest for dance with our dance lessons and let loose!
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The Gathering
It’s a wild night, where many locals from Puerto Jimenez and the Osa Peninsula come to show off their dance skills, drink a beer, and enjoy their lives.
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The Vibe
A cultural carousel of dance, music, late-night swims, and spirited tequila tastings, all in the spirit of preserving our vibrant dance culture.
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Every once in awhile we throw a spectacular Friday Night Pasta Party — get ready! The music is loud from 6 to 9:30 PM (Costa Ricans like it loud!). After that things quiet right down, so you can head off to bed or head into town and keep the party going.
If this sounds like too much fun for you, or just downright too loud — don't worry! We don't do it often, and every other night of the week is very quiet and tranquil - except for the noise of the howler monkeys, of course!
However, on Friday nights, it’s a hoot! We often have 150 Costa Ricans coming our way, bringing their grandmas and grandchildren, boyfriends, cousins, dogs and cats to dance up a storm.
We are very dedicated to our dance party night, and believe that we have played a small part in preserving the culture of dance in our community. The night often involves loud music, wild women, beer drinking, late night swims and occasional tequila tastings.
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“On weekends rural folks flock to small town dance halls, and the Ticos’ celebrated reserve gives way to outrageously flirtatious dancing befitting a land of passionate men and women, says National Geographic: ‘To watch the viselike clutching of Ticos and Ticas dancing, whether at a San Jose discotheque or a crossroads cantina, is to marvel that the birthrate in this predominantly Roman Catholic nation is among Central America’s lowest’.” Christopher Baker – Costa Rican Handbook and National Geographic
Meet the Chefs
Iguana Lodge Chefs are the finest on the Peninsula, and we take pride in using fresh farm-to-table ingredients.
As a team, we're more like family — we've worked together for years perfecting recipes and sharing laughs. It's our combined flair that crafts the fresh and delicious menus that we proudly present to you at The Pearl. Buen Provecho! And we salute Don Jose Azofeifa, King of the Rancho, who cheffed here for years, and set the tone for excellent meals here at the lodge.
Meet Maribeth and Oliver, together, they're the heartbeat of our vibrant beachfront restaurant - Gracias Adios!
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Maribeth grew up on the other side of the Golfo Dulce near Cativo, with boat access only. She learned to cook from her mom, who cooked at Rainbow Lodge for many years - fondly remembered by locals as funky cool spot.
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Oliver, a dedicated and gifted chef, Oliver comes from town everyday to blow us away with his deft hand. We aren’t sure where he picked up his skills, but he is a natural - and also makes a mean marg. His mother being one of the talented seamstresses collaborating with us.
“I would normally expect to become a little bored with even very good food after a whole week of eating at the same place (especially since I'm a total foodie and have VERY high standards when it comes to cuisine), but it never happened. Incredible.”
— Laura, Washington, DC