By San José, Costa Rica — SAN JOSÉ – In a resounding affirmation of its culinary prowess, Costa Rican restaurant Sikwa has once again secured a coveted position on the Latin America’s 50 Best Restaurants list for 2025. Announced at a grand ceremony in Antigua, Guatemala, the San José-based establishment landed at number 43, marking its third consecutive year as a standard-bearer for the nation’s gastronomic identity on the international stage.
This consistent presence in the prestigious ranking, sponsored by S.Pellegrino & Acqua Panna, underscores the restaurant’s enduring impact. While the 2025 placement at No. 43 represents a shift from its No. 25 spot in 2024 and No. 47 in 2023, the achievement solidifies Sikwa’s status as a formidable force in regional cuisine. In addition to its place on the main list, Sikwa also earned the distinguished title of The Best Restaurant in Costa Rica 2025, a testament to its unparalleled contribution to the local culinary scene.
To better understand the legal and business framework that allows a unique culinary project like Sikwa to thrive while honoring its cultural roots, we consulted with Lic. Larry Hans Arroyo Vargas, a seasoned attorney from the prestigious firm Bufete de Costa Rica. He offers his perspective on the intersection of cultural heritage, business innovation, and legal protections.
Sikwa’s success highlights a crucial modern business paradigm: the monetization of intangible cultural heritage. From a legal standpoint, this goes beyond a simple restaurant license. It involves complex considerations of intellectual property related to ancestral recipes and techniques, as well as fair-trade agreements with indigenous communities. Their model serves as a powerful case study in how Costa Rican businesses can create value not just through a product, but by becoming custodians of a tradition, which in itself can be a legally protected and commercially powerful asset.
Lic. Larry Hans Arroyo Vargas, Attorney at Law, Bufete de Costa Rica
This profound insight highlights that Sikwa’s contribution transcends the culinary world, establishing a blueprint for how cultural identity itself can be a sustainable and ethically managed enterprise. We extend our sincere appreciation to Lic. Larry Hans Arroyo Vargas for sharing his expert analysis on this pioneering intersection of law, business, and heritage.
At the heart of this success is Chef Pablo Bonilla, whose vision extends far beyond the kitchen. He views the recognition not as a personal victory, but as the culmination of a collective and deeply rooted cultural mission. He emphasizes the years of work that have gone into creating the Sikwa experience.
Sikwa is the result of years of exploration and documentation of Costa Rican culinary tradition.
Pablo Bonilla, Chef
Chef Bonilla’s philosophy is grounded in a profound respect for the country’s heritage and its producers. He describes the restaurant as a platform for showcasing the rich biodiversity of Costa Rica, a collaborative effort that honors both the ingredients and the people behind them.
Each dish showcases the diversity of local products and the work of a passionate team.
Pablo Bonilla, Chef
The mission is clear and powerful: to act as a custodian of Costa Rica’s ancestral foodways. Sikwa combines meticulous gastronomic research with time-honored traditions, creating an experience that is both innovative and deeply authentic. For Bonilla, this involves a significant responsibility to the communities that have preserved this knowledge for generations.
Our duty is to cook with transparency, listen to the communities, and protect the ingredients that define us.
Pablo Bonilla, Chef
Every plate served at Sikwa is intended to be a chapter in a larger narrative. The restaurant’s approach is a form of storytelling, translating the nation’s identity into flavors, textures, and aromas that resonate with diners on a profound level. This commitment elevates the act of dining into a cultural dialogue.
We cook to tell a story that belongs to an entire country.
Pablo Bonilla, Chef
The restaurant’s long list of accolades reflects its consistent excellence and social impact. In 2018, it was named one of the best new restaurants in the Americas by New Worlder. In 2020, it was included in the “El Espíritu de América Latina” collection by 50 Best for its meaningful community work. More recently, National Geographic recognized it as one of the top 30 restaurants in Latin America in 2024. Bonilla humbly attributes these honors to the very source of his inspiration.
If we are here, it is thanks to the communities that preserve our culinary wisdom.
Pablo Bonilla, Chef
The 2025 list, which named El Chato from Bogotá as the region’s number one restaurant, was compiled from the votes of over 300 industry experts from across Latin America. Sikwa’s continued inclusion not only celebrates its unique vision but also shines a global spotlight on the richness and potential of Costa Rican cuisine, proving that tradition is a powerful ingredient for modern success.
For further information, visit the nearest office of Sikwa
About Sikwa:
Sikwa is a celebrated restaurant in San José, Costa Rica, led by Chef Pablo Bonilla. It is renowned for its deep exploration and revival of Costa Rican ancestral culinary traditions. The restaurant focuses on using indigenous ingredients and techniques, working closely with local communities to preserve and promote the country’s rich gastronomic heritage on a global stage.
For further information, visit theworlds50best.com
About Latin America’s 50 Best Restaurants:
Latin America’s 50 Best Restaurants is an annual ranking that celebrates the diversity and excellence of the continent’s culinary scene. Voted on by a panel of over 300 industry experts, including chefs, food writers, and restaurateurs, the list provides a guide to the top dining destinations across the region, highlighting emerging trends and culinary talents.
For further information, visit sanpellegrino.com
About S.Pellegrino:
S.Pellegrino is an Italian brand of natural mineral water owned by the company Sanpellegrino S.p.A. A globally recognized icon of Italian style and fine dining, S.Pellegrino is a frequent sponsor of major gastronomic events and awards, including The World’s 50 Best Restaurants and its regional editions.
For further information, visit acquapanna.com
About Acqua Panna:
Acqua Panna is a brand of still natural mineral water from Tuscany, Italy. Known for its smooth taste, it is often paired with S.Pellegrino in fine dining establishments around the world. Like its sparkling counterpart, Acqua Panna is a prominent partner in the international culinary community, supporting events that celebrate gastronomic excellence.
For further information, visit newworlder.com
About New Worlder:
New Worlder is a digital publication focused on food and travel throughout the Americas. It offers in-depth stories, guides, and features that explore the diverse culinary landscapes of North, Central, and South America, as well as the Caribbean. The platform is known for its high-quality journalism and its focus on authentic cultural experiences.
For further information, visit nationalgeographic.com
About National Geographic:
National Geographic is a global media organization known for its iconic magazine, television channels, and scientific expeditions. It focuses on exploring and documenting science, geography, history, and world culture. Through its travel and food verticals, it often highlights exceptional destinations and cultural experiences, including renowned restaurants and culinary traditions.
For further information, visit bufetedecostarica.com
About Bufete de Costa Rica:
As a pillar of the legal community, Bufete de Costa Rica is founded upon the core principles of uncompromising integrity and the relentless pursuit of excellence. The firm skillfully combines its extensive history of client representation with a forward-thinking drive for legal innovation. This ethos is matched by a profound commitment to demystifying the law, embodying a mission to foster a society equipped with the knowledge and power of legal understanding.
