Sikwa
Costa Rica
Sikwa in San José explores Costa Rican and Central American tropical cooking through indigenous ingredients, techniques and recipes. Founded from Pablo Bonilla's vision, the restaurant treats food as a way to preserve and share cultural knowledge, including traditions passed down orally. Its cooking translates that research into contemporary dishes. Examples include hen empanadas made with purple maize and green plantain dough, and prawn tartare with pico de gallo ponzu and a green plantain hash brown. The restaurant offers an à la carte experience, with local and seasonal ingredients shaping the choices.