Our chef, Fernando, proudly offers vegan and vegetarian options for breakfast, lunch, and dinner.
From our garlic sauce to the fresh catch of the day, all of our delicious ingredients are organic, sustainable, locally sourced, and hand speared. Each day's catch could include but isn't limited to: barracuda, rooster fish, snappers, jacks, rainbow runners, pompano, & spanish mackerel .
The Jaguar's Jungle restaurant dining area sits with ocean views, adjacent to the Corcovado National Park and can only be accessed by hiking, horseback riding through the jungle or by boat.
Our fruit drinks are made with fresh, organic fruit juice straight from farm to table!
Restaurant & Bar
Check out our menu below to see which of our flavorful dishes are to your taste!
Guests looking to prepare their own meals in our guest kitchen have access to a refrigerator and fully equipped cooking space.
Our balcony bar is the only place in the country where you could be sipping an ice-cold beer and watching a Tapir! We serve a range of cocktails and specials, made with locally sourced fruit. You can also enjoy smoothies, homemade coconut milk, mochas and iced coffees while staring at scarlet macaws.Bar snacks include a range of Osa Peninsula Chocolates; Sweet Potato, Yucca or Potato Fries, and huge Popcorn bowls.
Good food, great hiking, and a unique jungle lodge set within the wilderness of the Osa Penunsua, what could be better?
PINA COLADA – 7
Fresh pineapple juice, cream
of coconut, 1 ½ once
Bloody Marrow - 8
Homemade tomato juice, lemon
juice, salt & pepper, Tabasco,
Worcester sauce, 1 ½ once vodka,
garnished with a fish bone and olives
Fer de lance fang - 5
Lemon juice, sugar, 1 ½ once whisky
Daquiri - 8
Seasonal fruit juice, lemon, 1 ½
Caipirina - 5
Smashed lemon, brown sugar,
1 ½ once cacique
Ocean breeze - 7
Lemon juice, sugar, tonic water,
1 ½ once gin
Macaw Margarita - 7
Lemon juice, 1 once triple sec,
1 ½ tequila blended in ice, served
over grenadine with a salted rim
and a fruit slice
Coconut russian - 7
Coconut milk, 1 ½ once vodka,
1 ½ once Kahlua
Big Mama Tapir Tea – 10
1 once vodka, 1 once rum, 1 once
triple sec, 1 once tequila, 1 once gin,
lemon juice, coca cola, cranberry juice
Painkiller - 8
Pineapple juice, orange juice,
coconut cream, nutmeg, 1½ once rum
Boozy Smoothie - 8
Fruit smoothie with 1½ once rum
Cuba libre - 6
Coca cola, lemon juice, 1½ once rum
*10% gratuity will be added to the bill
Art & Food at Jungla del Jaguar
In a world of random city art galleries and souvenir art shops, there is a need for the kind of art that connects the viewer more authentically with a place. Artists and underwater hunters, Elizabeth and Leo wanted to give their guests at The Jaguar’s Jungle an experience gained from a journey that you can’t get from a trip to your local museum.
At the heart of the Osa, in the world’s last primary coastal rainforest, visitors can observe unique art pieces made from the food they are served… hand speared fish. With slight variations, their painting technique dates to the 1800’s when Japanese fisherman rubbed the fish they caught with non-toxic ink and then printed them on rice paper before the invention of cameras. This art form known as gyotaku, can be achieved with fresh, unrefrigerated catches that have not been scaled. The couple are always experimenting with methods and materials that can best withstand the seaside jungle climate, and tastefully display the works around common areas and rooms.
Spearfishing is a necessary part of running a sustainable business in the most remote coastal jungle of Costa Rica where there are no roads or grocery stores. With an entire hotel to feed, Elizabeth and Leo can often be found out in the water freediving to depths of 40-100 feet to bring back food for the week. Making fine art from fish impressions gives the visitors eating those fish a new appreciation for the creature that died for their nourishment by seeing what the animal looked like before it was cut into. After placing the original paintings throughout the hotel, the couple noticed that guests became more interested in the fishing process and the art works became educational pieces that guests could take home and share with their families. The artists’ wish is that the pieces will facilitate conversations of sustainable fishing and hunter-gatherer ways of life that have been forgotten about. They wish to provoke thoughts about what is available in the grocery stores and build a deeper relationship with the food we eat. As a society, we have become disconnected with the food we put into our bodies and where it comes from. At The Jaguar’s Jungle, visitors can find a reconnection.