Conservatorium — Restaurant in Colón

Tucked behind a massive wooden door on a tranquil side street in Ciudad Colón, just 21 kilometers from central San José, Conservatorium offers a culinary experience so refined, so precise, and so emotionally resonant that it demands international recognition. Were the Michelin Guide to grace Costa Rica with its presence, Conservatorium would not merely merit inclusion, it would be a front-runner.

Conservatorium is a sanctuary of modernist organic design that cocoons guests in an atmosphere of elegant minimalism and tactile calm. The space effortlessly fuses nature and structure in a manner that mirrors the kitchen’s ethos: simplicity, integrity, and transformation through fire.

The Experience: Zen, Trompe l’Oeil, and Culinary Theater Our dining experience began with a masterstroke of whimsy. Their signature house bread served on a miniature Zenesque garden, the loaves so artfully disguised they flirt with illusion. It was playful, elegant, and deeply thoughtful. These qualities persisted through the entire meal.

Among our standout first courses were the Grilled Octopus which arrived lacquered with lacto-fermented jocote butter, counterpointed by a starfruit-bright acidity, and anchored by a feather-light corn soufflé. The micro epazote added a whisper of herbal volatility.

Next was the 100-Day Aged Beef Tartare, drawn from the restaurant’s own farm, it was a study in umami and restraint. Its richness punctuated by a lacto-ferment of green tomato and the crunch of a canary seed cookie.

Rounding our our starters was the "Herbs and Cured Trout Terrarium". Herbs and microgreens flourish in a "soil" of praline and dried fruit, while a cucumber granita and cape gooseberry vinaigrette elevated it to a multisensory microcosm.

The main course of roasted lamb ribs were tender, flame-licked, and scented with mint and lemon leaf was perfectly balanced grilled bell pepper, eggplant, zucchini, and olives, each one smoky and elemental.

At our server’s suggestion, we paired our meal with an Una Cepa Tempranillo from Ribera del Duero. Velvety and layered with plum, black fruit and a touch of oak, this Spanish wine was a worthy companion to the complexity and fire-kissed richness of the menu.

The finale was a restrained yet resonant pairing of vanilla and citrus ice cream. Enjoyed along with the remainder of a slighly sweet plantain purée which we had order earlier with our entree. The combination made for a quiet, tropical denouement that let the meal settle with grace.

Dining at Conservatorium was not simply a meal, it was a pilgrimage for the senses. Every plate told a story of locality refined by a global perspective, of nature tamed by fire, of ingredients elevated without distortion. Service was warm, precise, and unobtrusively personal.

This review would not be complete without a nod to the heart of the creative team. Chef Henry Quesada, trained at Le Cordon Bleu Mexico and seasoned across five continents, works magic in the kitchen alongside Chef Kid Mey Chan and Chef Aldo Elizondo are both equally accomplished and grounded in Costa Rican heritage. Their collective visionof evoving flavors and textures into a sensory language that communicates emotion, memory, and place is the essence of Conservatorium.

Costa Rica may not yet appear in the Michelin Guide, but should that change, Conservatorium will almost certainly earn a starred entry. Until then, it remains an essential experience for any serious gastronome traveling in Costa RIca.

Our Personal Rating: Exceptional and well worth the detour...

It’s difficult to understand how this restaurant earned a spot among the “50 Best Restaurants.” Based on our experience, it did not meet the standards one would expect from a high-end establishment—unless the bar has been significantly lowered.

To begin, there is no valet service. While the restaurant has its own parking lot, it fills up quickly, forcing guests to park on the street. An attendant is supposedly assigned to “watch the cars,” but he left before we did, which defeats the purpose of that service.

Service was underwhelming from the start. Our drinks arrived only after the appetizers had already been served. The wine list was very limited, with no sommelier available to assist. Worse, the markup was around 400%, which might be acceptable at a true fine-dining venue offering a world-class experience—but that was not the case here.

The staff’s product knowledge was also concerning. When I inquired about the origin of their so-called “imported” steaks, I was told they came from the United States. While that technically qualifies as imported in Costa Rica, the response was vague and unhelpful. No one could specify where in the U.S. the meat originated—a key detail for discerning diners, as there is a considerable difference in quality and characteristics between a steak from Texas and one from Alaska. That level of ambiguity is unacceptable for a restaurant that claims to specialize in premium cuts of meat.

The service during dinner was disorganized. Our waiter repeatedly interrupted the table to ask who had ordered what, showing a lack of training or preparation.

Then came the main course, which was the most disappointing part of the evening. All five steaks were excessively salty—so much so that none of us could finish more than a few bites. We informed the waitress, and despite our request not to, she insisted on reordering the dishes, citing “restaurant policy.” She added that we could simply take them home if we didn’t want them served again. Reheating a $300 steak at home is not anyone’s idea of a luxury dining experience.

To add to the disappointment, there was no gesture of goodwill—no complimentary dessert, no palate cleanser, nothing to offset the poor experience or leave us with a better impression.

I genuinely hope the restaurant takes this feedback seriously. Being named one of the “50 Best” comes with high expectations, and in this case, the experience fell short in nearly every way. There is significant room for improvement if it wishes to live up...

I recently had the pleasure of dining at Conservatorium. To be honest I never though I’ll find this level of sophistication in a small non touristy town of Costa Rica, I must say, it was an exceptional experience and it blew my mind!

From the moment I drove in, I was struck by the beautiful and elegant ambiance of the restaurant and the food lab full of scientific looking notes jotted on the windows, both which you can see from the parking lot.

Conservatorium specializes in aged beef and from the moment I stepped in the incredibly rich smell of it overcame my sense of smell, if you want to eat superior beef this is the place.

All our courses were simply exquisite, featuring a range of dishes that were not only beautifully presented but bursting with flavor. Each one expertly prepared, using the finest ingredients and innovative cooking techniques. I particularly enjoyed the beef carpaccio, as an enthusiast of this dish I have found a new best in my whole world, it was bold, surprising, and so full of flavor and innovation, reminiscing about it almost makes me cry. My 100-day dry aged New York steak main course, which they only cook medium to rare, was perfectly seasoned, incredibly tender, and beefy in the most awesome way possible.

The staff were incredibly welcoming and attentive, making me feel like a VIP from the moment I arrived. Their knowledge and expertise of the restaurant offering added an extra layer of sophistication to the dining experience which was full of moment of awe from the welcome tray of bread to the awesome Crème Brûlée I had for dessert.

Overall, I cannot recommend Conservatorium highly enough. The food, service, and ambiance were all outstanding, making it a truly memorable dining experience. While it may be on the pricey side it also exists in a spectrum very few other places in Costa Rica try to inhabit and even then, it has surpassed all others I’ve been too in many ways, it's well worth it for a special occasion or a treat. I will be returning...