Seasons by Shlomy offers poolside dining with a Mediterranean fusion menu, at Hotel Arco de Iris. The menu has a focus on the abundant seafood in the area, with a variety of vegetarian and vegan dishes, as well as several meat dishes.
Also featured are daily specials headlining the daily catch, as well as “you catch it – we cook it.”
Chef Shlomy Koren has been in Tamarindo since 2003, starting at Pachanga restaurant, and now currently at Seasons. His culinary career started as a hobby in an Italian restaurant in Haifa, Israel after military service. The hobby became a passion while studying in Paris’s “Le Cordon Blue”. After graduating from the French school, while staging at “Les Zygomates”, Chef Shlomy returned to Israel to work in Israel’s high-end restaurants and catering services, before coming to Costa Rica in 2003, where his main focus was initially on private catered sit-down dinners.
Introducing French – Mediterranean cuisine to Tamarindo in late 2003 at Pachanga, Shlomy was greeted with great success and in 2008 Shlomy opened Seasons inside the renovated Arco Iris hotel.
– MENU –
Mon to Sat 17:30 to 22:00
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Topped with sizzling sesame oil, ginger and green onions 10.
Cubaces beans, tomato ragu, olive tapenade (GF) 9.
CALAMARI & SHRIMP SKEWER
over cilantro yogurt (GF) 12.
SPICY TUNA TARTARE
Asian aioli, crispy rice, granny smith & togarshi 10.
BLACK MISO FISH
Eggplant, beans, pickled ginger & basil 14.
Portobello & champignon Over corn polenta (GF,VEGAN) 10.
CHICKEN LIVER PATE
Served with a granny smith chutney (GF) 8.
Sautéed with olive oil, tahini, and scallions over tomato salsa (VEGAN) 9.
Roasted tomato & bread salad 11.
Herbs, radish, sunflower seeds (GF,VEGAN) 9.
CREAMY RICOTTA CHEESE SALAD
Fresh leaves, dried apricot, almonds, sesame, raspberry dressing (GF,VEG) 9.
Over green salad with parmesan cheese (GF) 19.
MIXED GREEN SALAD
With parmesan and gorgonzola tossed in a balsamic dressing (GF,VEG) 9.
FISH & SEAFOOD
Fresh Pacific yellowfin in a honey chili marinate 20.
TARATOR SEA BASS
Pan seared with a lemony yogurt tahini sauce (GF) 20.
Over creamy spinach (GF) 21.
With shrimp, calamari, basil Tomato, drizzled with a lemon Vinaigrette 21.
MEAT & POULTRY
8 oz. Cut with choice of red wine sauce or creamy mustard sauce 22.
Middle Eastern spices (GF) 16.
with mushroom and leek (VEGAN) 16.
ROASTED GARLIC & RICOTTA PASTA
With walnuts olives and capers (VEGAN option with tofu) 16.
Basil, leeks, mushrooms, and Parmesan (GF, VEGAN option) 16.
DARK CHOCOLATE CAKE (GF) 6.
WHITE CHOCOLATE MOUSSE (GF) 6.
CREME BRULE (GF) 6.
APPLE CRUMBLE (VEGAN) 6.
VANILLA ICE CREAM WITH BAILEYS OR CAFE RICA (GF) 8.
Located inside Hotel Arco de Iris, Tamarindo
Email [email protected]