Hyper-Local Dining Establishments

Reduce, Reuse, Recycle AND REMOVE

Hotel Belmar in Costa Rica is making waves with its new hyper-local and sustainable cuisine. The hospitality establishment sets standard for ethical dining in the hospitality industry. Led by Chef Alvaro Rodríguez, the hotel's dining outlets emphasize organic produce sourced from its expanded organic garden, the carbon-neutral farm Finca Madre Tierra, and local foraging. With a focus on lowering its carbon footprint, the menu showcases a plant-based approach, reducing meat and dairy usage while increasing plant-based ingredients and sustainable seafood options. Guests have enthusiastically embraced the new dishes, such as the Tamarind Chickpea Tempeh, which combines vegetable protein with bold flavors.

Hotel Belmar also ensures that its suppliers adhere to sustainability principles, further supporting ethical practices in sourcing. Innovative culinary techniques like pickling and fermenting are used to enhance flavors while minimizing food waste, as well.