Furca
Costa Rica
Furca is chef Marco Leiva’s restaurant in Nunciatura, in San José’s Rohrmoser district. Its Conscious Food approach connects the kitchen’s decisions with the environmental impact of producing and preparing food. Meat ageing is a particularly concrete part of that approach. The restaurant uses both wet and dry ageing, with cuts spending between 21 and 28 days in its dry-ageing chamber. Vacuum-packed meat follows a separate wet-ageing process. These methods give the kitchen control over texture and flavour before a cut reaches the plate, making beef an important point of interest within Furca’s cooking.