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Address and Contact Information
Address: 10701, San José Province, Ciudad Colón, 10701, Costa Rica
Phone: +506 4081 2451
Website: https://www.conservatoriumcr.com/
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Order and Reservations
Reservations: opentable.combit.ly
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Reviews
Eric Garcia Camacho
the octopus and the 100 day dry aged NY were absolutely gorgeous!! I wanted the ribeye but they didn’t have it available that day. the cocktails were really well done and presented. The service was really nice and they were really attentive throughout the whole night.
I highly recommend trying their arroz con palmito and their truffle fries!!
… moreI highly recommend trying their arroz con palmito and their truffle fries!!
Diego Miagro
This place is insane. Kind of out in the middle of nowhere but sooooo much worth it.
The Octopus appetizer and the Beet appetizer were tremendous. The 28 day age meat and the 75 day aged meat were tremendous.
One of the best restaurants I’ve been to in a while.
… moreThe Octopus appetizer and the Beet appetizer were tremendous. The 28 day age meat and the 75 day aged meat were tremendous.
One of the best restaurants I’ve been to in a while.
John Lee
Food was amazing here. We got 13 dishes between 3 people with a mixture of appetizers two mains and two desserts. I think my favourite was the octopus during appetizer and the 100 day aged steak. The 500g, 100 day dry aged steak we shared between 3 people and it was filling especially because we order lots of sides. The chocolate assortment as dessert was really good I forget the name. If I’m ever in San Jose I’ll come back here for a meal. The only thing I think they could improve on is the service. For a restaurant of this status we didn’t expect to wave down the servers so often because they weren’t around us. There was only one other table but the front of house was sometimes nowhere to be found. Ill still give it 5 stars
… moreTheresa Atkins
Wow! What a pleasant and unexpected find in Ciudad Colon. Conservatorium offers an artistic, delicious dining experience in a small, intimate setting. Their dishes are sourced from local ingredients and they offer a variety of dishes accommodating dietary restrictions/allergies. We celebrated our 8th anniversary at Conservatorium last night and thoroughly enjoyed the experience. The only reason we gave four stars for service is we felt a little forgotten at our table as we had to request water and drink refills a couple of times. The atmosphere was lovely but the AC was very chilly. We can’t wait to return and try more of the menu!
… moreFabián Ramos Carrillo
It was a pleasure to visit this establishment. The service was excellent, and the cuisine was exceptional. Each flavor combination was meticulously and thoughtfully selected, and it was evident that great care had been taken to ensure a memorable dining experience. I highly recommend this establishment and will certainly return in the future.
… moreBridget LeRoy
HIDDEN GEM ALERT. This place is amazing! One of the best meals we’ve had in Costa Rica. Nouvelle cuisine/fine dining at its finest. Has a executive lunch prix fixe that I would highly recommend. Extensive wine selection, amazing food, beautifully prepared. Don’t miss it!
… moreArthur Rodriguez
I had a truly exceptional dinner at Conservatorium — without question the best restaurant in all of San José. The experience began with a series of refined small bites that immediately set an impressively high standard.
My first dish was the Tiradito de Pipa, a beautifully delicate composition of fine pipa cheese slices served with a plant-based leche de tigre, grilled marinated onions, lacto-fermented melon jelly, fresh melon spheres, a coriander granita and green oil. A vibrant, refreshing and technically precise plate.
I then tried the Vegetable Tartare, an inventive and impeccably executed preparation: watermelon tartare seasoned with soy and lemon, topped with a ginger-infused “mango egg yolk,” black sesame caviar, crispy bread “sand,” grilled confit leek and micro-coriander. The balance of freshness, acidity, texture and umami was remarkable.
As a side, the Mini Potatoes were deceptively simple yet flawlessly executed — tender potatoes enriched with garlic butter, paired with a vivid coyote and long-coriander aioli. A perfect complement to the meal.
The highlight of the savoury dishes was the restaurant’s exceptional beef program. Their 100-day dry-aged cuts, sourced from their own grass-fed cattle raised on the restaurant’s farm, are extraordinary. I ordered the Porterhouse (800 g), and it was one of the finest pieces of meat I have tasted: profound depth of flavour, remarkable tenderness, and all the complexity that only true dry-aging can produce.
Seeing my genuine enthusiasm for beef, the chef graciously offered me a tasting of a 360-day aged Angus–Brahman cut — a rare and extraordinary experience. Intensely aromatic, buttery yet structured, with an almost umami-rich perfume that lingers. This is the kind of product that only a chef deeply rooted in his craft and his farm could ever offer.
Throughout the evening, the chef visited my table several times. His generosity, passion, and deep knowledge of cattle, aging, and culinary technique elevated the dinner into something genuinely personal and memorable.
Desserts were outstanding, each one a masterpiece of creativity and restraint:
• Jardín de Cacao – A stunning homage to Costa Rican chocolate: artisanal chocolate ice cream, “chocolate soil,” cacao nibs, pecan praline paste, black truffle chocolate ganache, olive oil and sea salt. Rich, aromatic, and beautifully balanced.
• Maíz & Vanilla – A delicate, comforting dessert featuring house-made vanilla ice cream, a light mousse, a sweet-corn and plum cake, and microgreens. Subtle, elegant, and surprisingly complex.
• Forêt de Cacao – A visually spectacular plate: dark chocolate mousse “mushrooms,” a wafer log filled with chocolate pastry cream, and a sponge cake infused with crimini mushrooms and shiitake milk. Paired with chocolate crumble, caramel and microgreens. Earthy, inventive, and unforgettable — a true signature creation.
Overall, the dinner was extraordinary from start to finish: thoughtful, technically perfect, deeply personal and absolutely unforgettable. Conservatorium stands far above any other restaurant in the city, and easily competes with some of the best tables internationally.
… moreMy first dish was the Tiradito de Pipa, a beautifully delicate composition of fine pipa cheese slices served with a plant-based leche de tigre, grilled marinated onions, lacto-fermented melon jelly, fresh melon spheres, a coriander granita and green oil. A vibrant, refreshing and technically precise plate.
I then tried the Vegetable Tartare, an inventive and impeccably executed preparation: watermelon tartare seasoned with soy and lemon, topped with a ginger-infused “mango egg yolk,” black sesame caviar, crispy bread “sand,” grilled confit leek and micro-coriander. The balance of freshness, acidity, texture and umami was remarkable.
As a side, the Mini Potatoes were deceptively simple yet flawlessly executed — tender potatoes enriched with garlic butter, paired with a vivid coyote and long-coriander aioli. A perfect complement to the meal.
The highlight of the savoury dishes was the restaurant’s exceptional beef program. Their 100-day dry-aged cuts, sourced from their own grass-fed cattle raised on the restaurant’s farm, are extraordinary. I ordered the Porterhouse (800 g), and it was one of the finest pieces of meat I have tasted: profound depth of flavour, remarkable tenderness, and all the complexity that only true dry-aging can produce.
Seeing my genuine enthusiasm for beef, the chef graciously offered me a tasting of a 360-day aged Angus–Brahman cut — a rare and extraordinary experience. Intensely aromatic, buttery yet structured, with an almost umami-rich perfume that lingers. This is the kind of product that only a chef deeply rooted in his craft and his farm could ever offer.
Throughout the evening, the chef visited my table several times. His generosity, passion, and deep knowledge of cattle, aging, and culinary technique elevated the dinner into something genuinely personal and memorable.
Desserts were outstanding, each one a masterpiece of creativity and restraint:
• Jardín de Cacao – A stunning homage to Costa Rican chocolate: artisanal chocolate ice cream, “chocolate soil,” cacao nibs, pecan praline paste, black truffle chocolate ganache, olive oil and sea salt. Rich, aromatic, and beautifully balanced.
• Maíz & Vanilla – A delicate, comforting dessert featuring house-made vanilla ice cream, a light mousse, a sweet-corn and plum cake, and microgreens. Subtle, elegant, and surprisingly complex.
• Forêt de Cacao – A visually spectacular plate: dark chocolate mousse “mushrooms,” a wafer log filled with chocolate pastry cream, and a sponge cake infused with crimini mushrooms and shiitake milk. Paired with chocolate crumble, caramel and microgreens. Earthy, inventive, and unforgettable — a true signature creation.
Overall, the dinner was extraordinary from start to finish: thoughtful, technically perfect, deeply personal and absolutely unforgettable. Conservatorium stands far above any other restaurant in the city, and easily competes with some of the best tables internationally.
henry solano
Creative cooking, the steak, the chicken and the trout were all excellent! The drinks were a traditional with a twist! ( My negroni had an spice ball that gave the drink a kick of flavor that was amazing!) I will return with friends ( foodies all of them) in my next visit to Costa Rica!
… moreJair Reina
This place is really beautiful. The atmosphere is unique, very quiet and nice. The place is gorgeous. A great place to celebrate a special occasion.
We got some grilled vegetables for appetizer and they got the perfect mix of sweet and salt. Then I got the picanha and it was DELICIOUS! I thought it was going to be very little for me but it was more than enough.
The waiter was great, very helpful and kind.
… moreWe got some grilled vegetables for appetizer and they got the perfect mix of sweet and salt. Then I got the picanha and it was DELICIOUS! I thought it was going to be very little for me but it was more than enough.
The waiter was great, very helpful and kind.
Shevonne Newton
This was such a wonderful food experience. Everything was thoughtfully designed from the decor, ambience, to each incredible dish. I was lucky enough to try a variety of options and I was continually impressed. The staff was extremely attentive and thorough. Now that I know it exists, I will be sure to go each and every time I’m in San Jose.
… more