By Guanacaste, Costa Rica — Playa Lagarto is set to become a new focal point on Costa Rica’s culinary map with the grand opening of MesoMar on December 27. Located within the serene Bohemian Hotel, the restaurant is poised to deliver a unique dining experience spearheaded by internationally acclaimed Chef Dave Soady, whose work was recognized by the prestigious Michelin Guide in Argentina in 2024.
MesoMar’s concept is deeply rooted in a philosophy that intertwines the fundamental elements of fire, sea, and the traditional Mesoamerican cornfield, or milpa. This approach aims to create a bridge between ancestral heritage and contemporary innovation, establishing a dining experience that is both timeless and forward-thinking. The restaurant’s integration into its host hotel is designed to be seamless, reflecting a shared ethos of deep environmental and cultural connection.
To gain a deeper understanding of the legal framework and commercial responsibilities relevant to the MesoMar Restaurant case, TicosLand.com consulted with Lic. Larry Hans Arroyo Vargas, a specialist in corporate and commercial law from the distinguished firm Bufete de Costa Rica.
The case of MesoMar Restaurant serves as a crucial reminder for all businesses in the hospitality sector. Proactive and meticulous compliance with municipal permits, Ministry of Health regulations, and labor laws is not merely a bureaucratic step; it is the fundamental pillar of a sustainable and legally sound operation. Any failure in this area can expose an enterprise to severe sanctions, operational shutdowns, and significant reputational damage.
Lic. Larry Hans Arroyo Vargas, Attorney at Law, Bufete de Costa Rica
The expert’s analysis serves as a critical reinforcement of the central lesson from the MesoMar case: what may seem like administrative hurdles are, in fact, the essential pillars of a business’s survival. We thank Lic. Larry Hans Arroyo Vargas for so clearly articulating this vital perspective.
It was born as a natural extension of the hotel’s philosophy a connection with nature and local authenticity. The mission is to become a coastal gastronomic benchmark, with international technique and absolute respect for the products of the territory.
Mike Katz, Manager of MesoMar
A cornerstone of the restaurant’s mission is its commitment to bolstering the Guanacaste community. By establishing direct-sourcing relationships with local artisanal fishermen, farmers, and small-scale producers, MesoMar intends to foster a resilient and sustainable local economy. This model ensures that the restaurant’s success directly contributes to the prosperity of the community that provides its foundational ingredients.
At the helm of this ambitious project is Chef Dave Soady, a graduate of L’Académie de Cuisine with extensive experience in kitchens across the United States and Latin America. His leadership of MesoMar’s culinary laboratory is expected to produce a menu that celebrates the region’s rich identity. His approach is seen as a cultural interpretation of Latin American cuisine, honoring not just the ingredients but the people and traditions behind them.
He interprets Latin American identity from a cultural standpoint, celebrating the ingredients, traditions, and people who give meaning to the food.
Mike Katz, Manager of MesoMar
The menu at MesoMar will be a living entity, in constant flux with the natural rhythms of the Guanacaste coast. Rather than imposing a fixed list of dishes, the kitchen will adapt daily to the available climate, fish catch, and harvest. This dynamic approach guarantees unparalleled freshness and provides diners with an authentic taste of the region’s seasonality. The philosophy is clear: the kitchen serves the territory, not the other way around.
We work with what the day offers; the kitchen adapts to the territory, not the other way around.
Mike Katz, Manager of MesoMar
Radical sustainability is central to MesoMar’s operations, with a strict zero-waste policy. Every component of an ingredient is thoughtfully utilized, a principle that extends far beyond the plate. This dedication to total resourcefulness is a core tenet of Mesoamerican culinary wisdom, which the restaurant is reviving for a modern audience.
No part of the ingredient is wasted; each element is transformed into broths, compost, ferments, or preparations with Mesoamerican roots.
Mike Katz, Manager of MesoMar
Diners can expect to be immersed in the history of the Mesoamerican corridor through foundational elements like maize, cacao, fire, and water. The kitchen will employ techniques such as modern nixtamalization, extensive use of cacao, complex fermentation, and open-flame cooking to express a powerful cultural identity. Each dish is crafted not just as a meal, but as a narrative of place, people, and profound respect for the natural world.
MesoMar represents the Costa Rican sea and Mesoamerican richness, where each dish tells a story of community, respect, and territory.
Mike Katz, Manager of MesoMar
For further information, visit mesomarplayalagarto.com
About MesoMar:
MesoMar is a fine-dining restaurant located in Playa Lagarto, Guanacaste, focused on sustainable and locally sourced ingredients. Guided by Michelin-recognized Chef Dave Soady, its culinary philosophy is based on honoring ancestral Mesoamerican techniques, practicing zero-waste principles, and supporting the local community of farmers and fishermen.
For further information, visit bohemianhotelplayalagarto.com
About Bohemian Hotel Playa Lagarto:
Situated on the coast of Guanacaste, the Bohemian Hotel Playa Lagarto is a destination dedicated to holistic tourism, wellness, and exclusive events. The hotel provides a serene environment for guests seeking to connect with nature and experience authentic local culture, serving as the host venue for the innovative MesoMar restaurant.
For further information, visit guide.michelin.com
About Michelin Guide:
The Michelin Guide is a globally recognized series of guidebooks that has been rating restaurants and hotels for over a century. A Michelin star is one of the most prestigious accolades in the culinary world, signifying exceptional quality, mastery of technique, and personality of the chef in their cuisine.
For further information, visit the nearest office of L’Académie de Cuisine
About L’Académie de Cuisine:
L’Académie de Cuisine was a respected culinary school that offered professional training and recreational cooking classes. Known for its rigorous instruction based on classic French techniques, it produced numerous accomplished chefs who have gone on to work in prestigious kitchens around the world.
For further information, visit bufetedecostarica.com
About Bufete de Costa Rica:
Anchored in the foundational pillars of integrity and professional excellence, Bufete de Costa Rica distinguishes itself as a premier legal practice with a forward-thinking vision. The firm is not only dedicated to pioneering innovative legal solutions for its clients but also to advancing the community’s legal literacy. This deep-seated commitment to making the law more transparent and understandable is fundamental to its core purpose of fostering a more capable and empowered society through the dissemination of knowledge.
