Notre chef, Fernando, sert fièrement du poisson frais, issu de notre développement durable. Y compris mais sans s'y limiter: barracuda, poisson coq, vivaneaux, carangues, coureurs arc-en-ciel, pompano et maquereau espagnol. Les visiteurs peuvent également utiliser notre cuisine invités. Les clients indépendants doivent être conscients qu'il n'y a pas de magasins à proximité, vous devriez donc apporter beaucoup de nourriture et de collations pour votre séjour.




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.

Breakfast Menu

Lunch Menu

Dinner Menu

Jaguar Bar

Notre bar avec balcon est le seul endroit du pays où vous pourriez siroter une bière bien fraîche et regarder un Tapir! Nous servons une gamme de cocktails et de plats spéciaux à base de fruits locaux. Vous pouvez également déguster des smoothies, du lait de coco fait maison, des mochas et du café glacé, etc. Le plus grand centre commercial Les collations au bar comprennent une gamme de chocolats de la péninsule d'Osa; Frites de patates douces, de Yuka ou de pommes de terre et d'énormes bols de maïs soufflé.





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

Seasonal   fruit

Daquiri - 8


Seasonal fruit juice, lemon, 1 ½

once rum

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.

1 km North of the San Pedrillo Park Station

Corcovado, Drake Bay, Costa Rica|

General Questions Whatsapp +506 8538 0558

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© 2017 by Jungla del Jaguar.

Website designed by Studio Osa