BRUKAS RESTAURANT — Restaurant in Cóbano

We recently had the absolute pleasure of dining at Brukas Restaurant in Santa Theresa, Costa Rica, and I must say it was an experience that surpassed all expectations. From the moment we walked up the stairs, we were captivated an awe-inspiring panoramic view of Santa Theresa's coastline. The enchanting ambience, impeccable service, and an overall great vibe that set the stage for an unforgettable evening.

The combination of the setting sun, golden sands, and crashing waves created a picturesque backdrop that seemed almost surreal. It was as if nature had conspired with Brukas Restaurant to provide the perfect dining atmosphere.

The restaurant's ambiance perfectly complemented the stunning view. The open air terrace and incredible playlist created an inviting, comfortable and sexy tropical atmosphere.

What truly elevated my evening at Brukas was the exceptional service I received. The waiter from Argentina was such a great guy to chat with (I wish I could recall his name.) He was attentive, yet not rushing us in any way, friendly, and genuinely passionate about ensuring that every aspect of my visit was flawless. From the moment we were seated to the time we left, we felt like old family friends.

Now, let me rave about the bartender who truly stole the show. I belive his name was Michael from San Diego. Michael is a master of mixology, crafting cocktails that were not only visually stunning but also bursting with unique flavors and creative combinations. Every sip was a delightful journey for the taste buds. Michael's attention to detail, knowledge of ingredients, and passion for the art of cocktail-making were evident in each custom creation. If you're a fan of handcrafted cocktails, Brukas is an absolute must-visit. He even gave us a recipe for one of our favorites. How cool is that??!!

And let's not forget about the food! The menu at Brukas boasts an array of culinary delights, but the standout for me was undoubtedly the Tomahawk steak. Cooked to absolute perfection, it was a carnivore's dream come true. The tender, juicy meat paired perfectly with the chef's expert seasoning and grill mastery. Each bite was a moment of pure culinary bliss.

Brukas Restaurant in Santa Theresa, Costa Rica, is a true gem that offers an unrivaled dining experience. From the stunning view and enchanting ambience to the exceptional service and overall great vibe, every aspect of the restaurant is carefully crafted to provide an unforgettable evening. Don't miss the opportunity to indulge in the exquisite custom cocktails from the exceptional bartender and treat yourself to the best Tomahawk steak you'll ever taste. You won't be...

To the chef who makes rib eye:

Step 1: Prep the steaks. Remove the steaks from the refrigerator about 30 minutes to 1 hour before cooking. Place them on a paper towel-lined plate and pat dry with more paper towels. This will help dry the surface of the meat, making a better crust.

Step 2: Prepare the rest of the ingredients. Because cooking the steaks will go quickly with almost no hands-off cooking time, make sure you have the rest of the ingredients handy, as well as a probe thermometer and a clean plate for resting the steaks.

Step 3: Season the steaks. Just before cooking, liberally coat the steaks with the salt, making sure to coat the sides of the steaks as well.

Step 4: Heat the pan. Heat a 12-inch cast iron skillet over high heat for about 10 minutes; the pan should smoke just a bit when it is properly heated.

Step 5: Cook the steaks. Carefully place the steaks in the hot pan and cook on the first side until enough of a crust has developed that the steaks no longer stick to the pan, about 1 minute. Flip and cook on the other side for 1 minute. Continue cooking and flipping for a total of 4 minutes.

Step 6: Flavor and baste the steaks. Carefully add the butter, garlic, and herbs to the pan. Flip the steaks once more. Tilt the pan so the butter pools on one side and use a large spoon to baste the butter over the steaks. Flip again and repeat. Begin checking the internal temperature of the steaks at 6 minutes total cook time for your preferred doneness. Medium rare is between 125°F and 130°F.

Step 7: Rest the steaks (optional). Transfer the steaks to the plate to rest for 5 minutes. While the steaks rest, prepare a pan sauce if desired.

Step 8: Carve the steaks. Transfer the steaks to a cutting board and thinly slice across the grain. Serve immediately with the pan juices...

I don’t even know where to start. I’ll try to keep it short. This restaurant sits on the property of Hotel Buenos Aires. To reach either of the location, you gotta use up those leg muscles, but that said, please do yourself a favour and indulge yourself with the chefs work of art.

The food was absolutely outstanding and when you combine it with the view, life cannot get any better than that during those few hours. All of the staff were super kind. One of the waitresses (I never got her name) had helpful suggestions about the area, but a special shout-out to Tomi who took care of us from the very beginning. We ended up eating here two of my three nights because it was a must to try more of the mouthwatering delicious food. I’ll list bellow everything we’ve tried.

Tuna tartar : MUST have (and I don’t even like raw tuna) Salad: so simple but so good. Goes very well with the tuna tartar (we did not add the fresh tuna as an option). charcoaled eggplant 🍆: who would have thought it would so good? Quite good. ravioli: oh.my.god. MUST must have risotto: I can’t believe it’s at the bottom of my list but wow it’s still very good. ribeye: do yourself a favour. Get it done medium rare. The grill chef knows what he’s doing. Super good. flank steak: MUST MUST MUST have. Again medium-rare. My mouth is watering again. I would seriously sell my family just to have another piece of this.

So I did not keep this short, but the conclusion was that You should make an effort to go to...