Hotel Belmar, an independent, family-owned luxury eco-lodge in Costa Rica’s renowned Monteverde cloud forest highlands, is celebrated for its spirited hospitality and pioneering model of regenerative tourism. As Central America’s premier destination for immersive, authentic experiences, Hotel Belmar enriches travelers with connections to nature, mindful serenity, and holistic wellness. Championing best practices in sustainability, this carbon-neutral haven features thematic forest immersions, garden-surrounded yoga, cultural programs, a carbon-neutral farm, and an onsite craft brewery, all designed to bridge guests to the tranquil essence of Monteverde’s natural wonders.
Recently named one of the 500 best hotels in the world by Travel + Leisure, Hotel Belmar continues to enhance its offerings with new food and beverage menus and sustainability programs that reflect its dedication to guests’ well-being and environmental stewardship, redefining the bond between hospitality and food.
The acclaimed, carbon-neutral Hotel Belmar offers a unique dining experience with its Restaurante Celajes, Cervecería Belmar, and Juice Bar and Tea Room, all of which emphasize local ingredient sourcing and sustainable practices. Under the inventive leadership of Chef Alvaro Rodríguez, the hotel’s latest menu showcases organic produce and ingredients from its expanded organic garden, the carbon-neutral farm Finca Madre Tierra, and local foraging efforts.
Designed to reduce the hotel’s carbon footprint, the new menu adopts a plant-based approach. The kitchen has cut down on meat and dairy by 20%, featuring beef in only one dish. Meanwhile, the use of plant-based ingredients and sustainable seafood has risen, ensuring every dish is both delicious and environmentally friendly. Guests have warmly welcomed these new dishes, such as the Tamarind Chickpea Tempeh, a plant-based delight that merges vegetable protein with a blend of bold flavors. Additionally, seafood selections from the Gulf of Nicoya, visible from Hotel Belmar, now include clams, mussels, and fresh daily catches from the responsible fishing zone in Costa de Pájaros.
“It’s essential to prioritize sustainability in our kitchen and dining room,” says Chef Alvaro Rodriguez. “Travelers come to experience all of Costa Rica, which means showcasing the region’s bounty and flavors in every dish.”
Hotel Belmar carefully selects local suppliers based on their sustainability practices to ensure they procure the most environmentally and ethically responsible products. The food combines haute cuisine techniques with traditional methods like pickling and fermenting, enriching each dish with deep flavors and health benefits. These preservation techniques not only enhance taste but also reduce food waste by maximizing the use of seasonal ingredients year-round, thus minimizing the environmental impact from long-distance transport.
The hotel’s kitchens also focus on sustainability by repurposing cooking byproducts. Through methods like dehydration, powdering, and fermentation, Hotel Belmar turns leftovers into gourmet delicacies. This approach not only reduces waste but also adds complexity to the restaurant’s dishes, highlighting a commitment to creativity and sustainability. Homemade vinegars, made from celery, heirloom bananas, and bougainvillea, exemplify this innovative and flavorful approach. Hotel Belmar’s vibrant cuisine invites guests to redefine the connection between hospitality and food.
Sustainable practices extend beyond the dining table. Developed by New York City-based consultant Chris Bidmead from Bar Methods, the new cocktails at Hotel Belmar feature local ingredients with a “garden to glass” concept.
Examples include the “Tropical Old Fashioned” with banana-infused whiskey from Finca Madre Tierra and the “Vera Collins” made with bougainvillea flowers from the garden outside the bar. These cocktails reflect the hotel’s commitment to sustainability and the use of local products to the fullest. Collaborating with the Master Brewer at Cervecería Belmar, the hotel has created fermented beverages such as Hard Kombucha and Hibiscus Mead using 100% local ingredients like honey, seasonal fruits, and herbs. These unique drinks not only enhance the sustainability of the on-site brewery but also offer guests a distinctive experience.
For more information, visit www.hotelbelmar.net.
