‘Hotel y Restaurant El Descanso’ has been run by Don Francisco Elizondo and his delightful wife Yami for decades and now they have decided to take a rest and pass the business down to their daughter Hazel and her chef husband, Esteban. This turns out to be quite a change for San Gerardo as both Hazel and Esteban have considerable experience working in hotels previously.
Hazel previously worked on the business side of things at the Talamanca Hotel in San Gerardo and Esteban comes from the 4 star Hotel Monte Azul in Chimirol where he was head chef. Many of his creations have translated onto the menu at El Descanso and promise to provide a wonderful gourmet option locally – a chance for fine dining not previously known in San Gerardo.
We tried out breakfast with 10 other friends last Sunday and some of the wonderful surprises included the most delicious ‘pinto’ – typical breakfast rice and beans with cilantro and other secret ingredients; deliciously poached eggs, and fruit and Greek yogurt with honey dressing. The service was friendly and efficient despite us ordering at least 6 different dishes between us.
Here’s a peek at the high end of the menu that will soon be posted in full on El Descanso’s page on this website. The restaurant offers a full breakfast and lunch/dinner choices from nachos and hamburgers up to filet mignon; and of course there are delicious desserts with lots of chocolate! Make sure you stop by soon. Reservations can be made at 2742-5061 or just drop in.
El Descanso is situated on the main road into San Gerardo about 100 m after the bridge.
Un corte fino de res sellado y aderezado con una reduccion de vino tinto
Acompañado con papas y mostaza. c7000
Filet de corvina, wasabi,oregano chino, acompañado de bok choy y arroz Jazmine y culantro
TRUCHA EL DESCANSO
Pescado entero de agua dulce, a las finas hierbas
Acompañado de papas fritas y ensalada. c6000
POLLO A LA GUAYABA
Una jugosa pechuga de pollo, en salsa de guayaba, acompañada de pure y vegetales.
POLLO A LA MANDARINA Y ROMERO
Muslo de pollo deshuesado a la parrilla acompañado de camote frito y chile morron.