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RESERVATIONS:

* How to Book your Costa Rica Quepos real estate tour

* Guide to buy Costa Rica properties around Quepos

* Participant Information Form

* Photos : Costa Rica Pictures of the Costa Rica Manuel Antonio Alto Quepos Area

AT ALTO QUEPOS:

* Overview: The Best real Estate in Costa Rica

* Activities - Alto Quepos Costa Rica Fishing , Diving...

* Attractions - Costa Rica Animals

* Map of Costa Rica - How to travel to Costa Rica & Alto Quepos Manuel Antonio area

THE BEST

* Hiking the Jungle / Trekking / Walking / Costa Rica Surfing / Kayak

* Rock Climbing

* Natural Atractions, Manuel Antonio Costa Rican National Park

* Best of Costa Rica Quepos Manuel Antonio Hotels -Ecolodge & Wilderness

* Bird Watching

Dining

a. Downtown Quepos

Total: 7 Restaurants

Sorted by Price from lowest to highest

Tropical Sushi Sushi/Japanese Around Town
Barba Roja Seafood Around Town
El Gran Escape Seafood Around Town
Restaurant Vela-Bar International Around Town
Plinio Restaurant International Around Town
Karola's Seafood Around Town
Sunspot Bar & Grill International Around Town

b. Downtown San Marcos de Tarrazu:

Bar y Restaurant Tachos / International /Around town

Pizzeria Las Tejas / Pizza / Around Town

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About Costa Rican Cuisine

Costa Rican cuisine is simple but It's almost easier to find an American fast food outlet than a restaurant serving good, native cuisine." Comida tipica, or native dishes, rely heavily on rice and beans, the basis of many Costa Rican meals. "Home-style" cooking predominates. But meals are generally wholesome and reasonably priced. Gallo pinto, the national dish of fried rice and black beans, is as ubiquitous as is the hamburger in North America, particularly as a breakfast (desayuno) staple. Many meals are derivatives, including arroz con pollo (rice and chicken) or arroz con tuna. At lunch, gallo pinto becomes the casado (married): rice and beans supplemented with cabbage-and-tomato salad, fried plantains, and meat. Vegetables do not form a large part of the diet.

Food staples include carne (beef, sometimes called bistek), pollo (chicken), and pescado (fish). Beef and steaks are relatively inexpensive, but don't expect your steak to match its North American counterpart; at its worst you may be served a leathery slab cooked in grease. They're also lean (cattle is grass-fed). Despite 1,227 kilometers (767 miles) of coastline, seafood — especially shrimp (camarones) or lobster (langosto) — is expensive, because Costa Rica exports most of its seafood.

Eating in Costa Rica doesn't present the health problems that plague the unwary traveler elsewhere in Central America, but you need to be aware that pesticide use in Costa Rica is unregulated. Always wash vegetables in water known to be safe. And ensure that any fruits you eat are peeled yourself; you never know where someone else's hands have been. Otherwise, stick to staples such as bananas and oranges. Remember, too, that the kitchen of a snazzy restaurant with candelabra and silverware may not live up to its facade. Eat where the locals eat. Usually that means tasty and trustworthy food.

Dining in Costa Rica is a leisurely experience, befitting the relaxed pace of a genteel vacation. Restaurants normally open 11 a.m.- 2 p.m and 6 p.m.- 11 p.m. or midnight. Some restaurants stay open 24 hours.

Many bars in Costa Rica have a delightful habit of serving bocas-savory tidbits ranging from ceviche to tortillas con queso (tortillas with cheese) — with each drink. Some bars provide them free, so long as you're drinking. Others apply a small charge. Turtle (tortuga) eggs are a popular dish in many bars. The eggs may have been legally taken with the first arribadas (mass turtle nestings) of the season. Turtles, however, are an endangered and protected species, and the eggs may have been taken illegally.

The best places to buy fresh food are the Saturday morning street markets (ferias de agricultor).

Staying in the Quepos Coastal highlands
Camping around Quepos Costa Rica

Want to learn more about gourmet coffee and the coffee tour? Read this Interview at Specialty Coffee Retailer Magazine