Innovative, healthy, Costa Rican cuisine and sustainable practices mark Chef Siles’ home base of Hotel Tropico Latino as a flagship for the National Plan for Sustainable and Healthy Gastronomy. A master of the fusion style called “Author’s Cuisine”, Siles focuses on sustainability in his menu for the hotel’s Shambala Restaurant by using native produce and products and buying locally as much as possible, especially organic.
Equally important, Siles is dedicated to the Santa Teresa beachfront restaurant’s team of 13 – 8 waiters and 5 in the kitchen. Most are local residents, ensuring sustainable employment in the small community. Siles said his team is like a family, bonded together by the restaurant’s core values of excellent service, being proactive, creativity, honesty, flexibility, dedication, teamwork, and respect.
Tropico Latino's restaurant, Shambala, has a unique mix of high quality local fish, meats and vegetarian dishes. The restaurant is open to the public and offers breakfast, lunch and dinner.The menu is geared towards international guests and the active, healthy lifestyle that the hotel promotes with its yoga, surf retreats, classes and natural spa.