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To find a restaurant not overlooking a concrete jungle is a joy indeed. La Casita Inn maintains the rural feel of Santa Ana, a typical country town about 20 minutes southwest of San José that has been hit by nonstop development. Over a period of time, I watched the renovation of this old country cottage and a new construction go up in the abandoned garden. Where a flock of sheep used to graze, an organic garden now flourishes and supplies the restaurant with fresh herbs and veggies.
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“Chef’s Special” at La Casita Inn is rack of lamb, served with a squash puree. |
Ronald Reyes | Tico Times
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It was a balmy, late summer evening when my three companions and I arrived for dinner and were seated in the delightful, covered patio restaurant overlooking the charming garden.
The spirited owner, Nina Lyon, welcomed us with a happy smile and willingly answered my questions about the property. Her family arrived from England in 1843 and purchased a large plot of land, then gradually sold most of it over the years.
“The cottage was built by my grandfather to house his chauffer and butler,” Lyon said, conjuring the hard-to-imagine image of an English butler living in Santa Ana.
Lyon was born and educated in England before she came with her husband to Costa Rica, where their son, Anthony Hobson, was born. He started his culinary career in this country and completed his training as a Cordon Bleu chef in Europe. He worked in England for four years, then traveled and worked in New Zealand, where he no doubt acquired his talent for cooking lamb.
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Quaint cottage garden ambience. |
Ronald Reyes | Tico Times
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“It's wonderful to have my own restaurant,” Hobson said. “I plan the menus and do all the cooking myself with the help of my assistant. I really want to create a tropical pub atmosphere, and hope in the future to have a traditional English Sunday lunch with roast beef and Yorkshire pudding.”
The European menu offers 19 appetizers, a selection of which would make a meal in itself. Hobson said some of the most popular are the beef and prawn skewers with a garlic, bacon, wine and cream reduction and the Mediterranean stuffed red peppers with Portobello mushrooms and ricotta sauce. Prices for appetizers range from ¢2,500 to ¢3,800 ($4.40 to $6.60).
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English owner Nina Lyon and her son, chef Anthony Hobson. |
Ronald Reyes | Tico Times
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We decided to go directly for the main courses and leave room for dessert. From the choice of four different filet steaks, the one with black pepper and brandy sauce served with a grilled tomato, crisp al dente garden vegetables and choice of potato or rice was delicious. The tender, juicy steak was cooked to a perfect rare and, like all the other dishes, artistically presented.
The grilled corvina with a white wine, lemon, garlic and fresh herb sauce accompanied by tasty mashed potato and garden vegetables was excellent, although, for those with a large appetite, the fish portion could have been more generous. The fish and chips were very much enjoyed by the diner, who was happy not to have a huge portion placed before her. She commented that the large, fresh green salad was an interesting addition to this traditional British favorite.
The “Chef's Special,” rack of lamb, served with a squash puree and garden vegetables, was indeed a very special treat. The menu also offers a selection of chicken and pasta dishes, as well as a mushroom risotto. Main courses range from ¢4,200 to ¢11,000 ($7.30 to $19) for steak; the lamb, however, is pricey as expected at ¢15,000 ($26). As stated on the menu, none of the prices include tax or service.
We did have room for dessert and had no regrets ordering the rich, calorie-laden chocolate mousse (¢3,000/$5.20).
Whether you drop in for a light snack, a full meal, a glass of reasonably priced house wine or a drink from the well-stocked bar, a visit to La Casita Inn is an enjoyable experience. |
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