Gaia’s La Luna restaurant is scheduled to move from its current location near the property’s entrance to the new clubhouse level at the end of July, and Eduardo Florian has joined on as head chef.
He’s revamping the menu with expertise gained at New York’s prestigious Culinary Institute of America and at top restaurants in Spain and Miami.
“It’s going to be very gourmet, but with a lot of world cuisine influence,” Florian explained.
“Fusion dishes” such as rack of lamb cooked with a French technique, accompanied by roasted yucca (cassava), and Belgian waffles with a traditional Costa Rican mora (blackberry) sauce are among dishes he’s dreaming up. And, thankfully, Florian said he plans to add gallo pinto to the breakfast menu!
For the health-conscious, he’s including fresh corvina steamed with veggies and capers en papillote (in pastry).
“With gourmet cuisine, the idea is not to try to feel full, but to enrich the pallet with different textures and combinations of flavors,” Florian said.
Favorites from the current menu will stay, such as Angus steak imported from the United States, seared foie gras with rum-braised mango and crisp plantains, jumbo shrimp tagliatelle and croissant-style French toast topped with toasted almonds and walnuts.
The new lunch menu will include lighter offerings such as gourmet sandwiches and soups.
Meals can be enjoyed in La Luna’s new hilltop dining room, scheduled to open in late July, which exudes the chic elegance that’s Gaia’s trademark, or poolside – Gaia’s entire menu is available for room service or by the pool.
–
