Sardinal​の高級料理店

Excellent restaurant! We had a great breakfast with many options, but dinner was outstanding! We met Chef Bruno who whipped up the best ceviche we’ve ever had! This chef is a rock star! All the other dishes were also amazing! The service which is just as important as the food was great as well. Xavier. Joao and the manager Luis who we had a great conversation with were super attentive and helped make it a wonderful experience. We will be returning a few more time before we depart. I highly recommend this restaurant.

The meal, service and ambience was actually wonderful. The only downside was we asked for after dinner drink menus and the waiter upsold an overpriced shot of rum and we were under the impression it was a cocktail of some kind….it kind of put a negative on what was a really great night.

We went for dinner service during tapas week and the food was excellent. I had the paella, my husband had the pork chop and our daughter had the pasta. We all loved everything. The server was incredibly attentive. We went at night so we didn’t get the view but loved the open air concept.

Great experience on property at El Mangroove. A variety of menu options including unique starters, entrees, desserts and cocktails. Can do either seafood or red meat or vegan if desired. We had the oysters, which were fresh and lovely plus a sashimi dish then ahi tuna and short rib dish. Nothing disappointed. Our service was timely and attestation. The chocolate souffle w French press coffee was the best way to cap it off.

I’ve waited four years to eat at HiR and it was everything I’d hoped for and more! After closely following Noam’s journey online and reading the glowing one five star review after another, I was of course anticipating something special, but this experience really blew me away. The food was not only delicious, but plate after plate was an intriguing example of the philosophy behind HiR Fine Dining which Noam shared is to ‘integrate opposites’. I love how Noam uses his food to take his diners (or as he calls them ‘clients’) on a kind of philosophical journey. My group of five left not only having enjoyed the food and experience immensely, but also thinking about our lives in new ways. Because of how ‘outside the box’ and ‘contrary to the rules’ Noam’s cooking is, our conversation was inspired about how we could bring more of that way of being into our own lives too. The idea of putting fish scales as a topping on ice cream is absolutely insane - and yet it works so well! Who does that!? Normally when my wife and I go to fine dining restaurants (and we frequent many) we drink wine but our group choose the no-wine option and let the food be our focus. I am so glad we did as it stands on its own. I also appreciate how Noam serves the dishes very quickly at first and then slows down. He has a keen attention on how his dishes impact appetite. He remarked that being both the table service and the one cooking gives him a unique perspective that allows him to see and adjust things a chef normally wouldn’t. As always with fine dining, it’s the little things that count. It also felt very warm and welcoming at HiR, as if Noam was having us for dinner at his home. (Which since he lives there, he was!) I like that we paid in advance and no requests for money were made at the end. I’m glad we included a tip though. Being a one man job, it sounds like he worked all day to prepare our dinner. Highly recommended and worth traveling to Costa Rica for! ❤️👍🏼