Agrá at nYa Hotel: A Kitchen Rooted in Place

How Restaurant Agrá Came to Be

Restaurant Agrá grew out of a simple idea: cook what’s fresh and close, treat it well, and keep the experience human. When we rebuilt and re-imagined nYa, we wanted a restaurant that lived by the same values as the hotel—light footprint, materials that belong here, and decisions that support community. The result is a space that feels open but protected, with covered seating for rainy afternoons, garden views for slow mornings, and the ocean never far from sight or sound. The menu changes with what the week brings; the hospitality stays consistent.

Meet the Chef: Álvaro Rodríguez

Chef Álvaro Rodríguez leads Restaurant Agrá’s kitchen with a focus on clarity and balance. His approach is Costa Rican at its core—bright herbs, citrus, fresh vegetables, beans, rice, and fresh fi sh and seafood—paired with modern technique and careful attention to texture. You’ll notice restraint: fl avors are layered but never heavy, plating is thoughtful without being fussy, and there’s room for the ingredients to speak.

Álvaro’s team works small and precise, so the menu shifts with the market, the tides, and the season. We feature vegetarian and vegan dishes; if you need dairy-free, lower-sodium, or have allergies, just tell us and we’ll adjust with care.

Sourcing That Makes Sense

We keep supply chains short on purpose. Produce comes from nearby farms whenever possible, fi sh and seafood come from artisanal fi shers along the Nicoya Peninsula, and pantry staples are chosen for quality and low-waste packaging. That local focus isn’t just a sustainability talking point—it’s a fl avor advantage. Greens arrive crisp, fruit is picked closer to ripe, and herbs taste like they were cut minutes ago.

It also means the menu shifts: a different catch, a new variety of squash, a citrus that’s peaking now and gone next month. Behind the scenes, refi ll systems reduce single-use plastics, and kitchen trimmings are separated for composting to feed our soil. Small choices add up—better for the team, better for the garden, and better for the plates that reach your table.

What You Can Expect on the Menu

Restaurant Agrá is ingredient-led rather than category-driven, so the specifi cs move with availability. In practice, that looks like:

• Bright starters built on herbs, citrus, and seasonal vegetables—clean fl avors that wake up the palate.
• Fish and seafood daily, prepared simply to respect texture and freshness.
• Beef cuts/steaks cooked with proper sear and rest, paired with seasonal vegetables.
• Plant-forward mains that lean into Blue Zone staples: legumes, whole grains, local vegetables, tropical fruit.
• Comforts done well—from stocks and sauces to house condiments that bring depth without heaviness.
• A finish worth waiting for, often fruit-forward desserts or a not-too-sweet classic reworked with local ingredients.

At the bar, you’ll fi nd signature cocktails and thoughtful zero-proof options (house mocktails with fresh juices and infusions), plus excellent Costa Rican coffee.

Breakfast, Lunch, and Dinner—By Feel

Days in Montezuma move between shaded trails and sea breeze, and Restaurant Agrá mirrors that rhythm. Breakfast might mean fruit at peak, eggs done simply, and coffee you’ll want to sit with. Midday leans lighter if you’re headed to the waterfalls or the beach. Evenings are slower: more time for conversation, courses that unfold at an unhurried pace, and a dessert that rewards staying put. When conditions allow, the fi repit with marshmallows becomes a low-key ritual after dinner—stars above, ocean close by, and no reason to rush.

Seasonal Rhythm, Blue Zone Roots

Montezuma’s Green Season (May–November) brings lush gardens and fuller waterfalls; Dry Season (December–April) is steadier for planning. Either way, Restaurant Agrá’s cooking follows the same principle: cook with what’s best right now. That philosophy overlaps naturally with Nicoya’s Blue Zone traditions—plant-centered plates, moderate portions, and meals designed to fuel active days without weighing you down. It’s food that matches the place.

A Note on Sustainability (Without the Lecture)

Restaurant Agrá’s choices are practical: short supply chains, efficient energy and water use alongside the hotel, refi ll culture, and compost that returns to the soil. We prefer progress you can feel—crisper greens, less waste on the table, and a team that works with better products—over long manifestos. If you’re curious about the “how,” ask your server; we’re happy to share what’s behind the plate.

Small Celebrations, Easy Gatherings

Restaurant Agrá works for date-night—and scales up smoothly. We can host intimate tables or larger gatherings up to 80 guests, making us one of Montezuma’s few venues for group events. Tell us what you’re celebrating and the vibe you want; we’ll set the pace from timing to menu flow.

We design custom menus (fresh fi sh and seafood from the Nicoya Peninsula, steaks, and plant-forward options) and accommodate dietary needs with ease. For groups, buyouts, or retreats, message +506 8609 3999 on WhatsApp and we’ll map logistics, layouts, and service details so the evening feels effortless.

Frequently Asked Questions

• Do I need a reservation?
  No—walk-ins are welcome. For groups or celebrations, send a WhatsApp to +506 8609 3999 so we can hold your table.
• Is Restaurant Agrá open to non-hotel guests?
  Yes. We’re open to the public for breakfast, lunch, and dinner.
• Can you accommodate dietary restrictions?
  Yes. Vegetarian and vegan dishes are on the menu, and we can adapt for gluten-free,
  dairy-free, lower-sodium, nut-free, and other allergies—just let us know.
• Do you host events?
  Yes. From date nights to larger gatherings up to 80 guests, we handle custom menus, layouts, and service details.
• What’s on the menu?
  Seasonal cooking with fresh fi sh and seafood from Nicoya Peninsula fi shers, beef cuts/steaks, and plant-forward options—balanced, modern, and ingredient-led.

Join Us at Agrá

Whether you’re staying at nYa or passing through Montezuma, Agrá gives you a grounded, modern taste of the region—produce at peak, seafood when it’s right, and a kitchen team that cooks with care. If you’re planning a longer route across Costa Rica, think of nYa and Agrá as your easy base here: we’ll confi rm the calmest sea window for Isla Tortuga, the safest waterfall timing after rain, and a dinner you’ll talk about on the next leg of your trip.

Contact
Email: reservations@nyahotel.cr
WhatsApp: +506 8609 3999
Website: https://www.nyahotel.cr/