My friends have enjoyed breakfast at Osho Restaurante (at Hotel Quintas Papagayo) many times and invited me to join them in June to try the expansion to dinner service. Because I arrived late for our reservation and was tired from a busy day, I requested that Chef Juan Hussong select what to serve us. He prepared nine dishes for the three of us from the regular menu, plus the fish of the day.
My favorite was the first course, the Pesca del dia, that turned out to be a prepped-to-order ceviche made with jurel. Chef said that jurel is king mackerel though I've also seen it identified as yellowtail. This had an oilier personality and deeper color so I'm inclined to believe that it was a type of mackerel. A little too much soy sauce in the balance, but deliciously fresh fish highlighted with sweet cherry tomatoes, red onion, cucumbers, avocado, microgreens and buttery olive oil. The soft, buttery mouthfeel of the jurel matched the texture of ripe avocado.
Lamb sliders sported a beautifully seared crust with pink medium-rare, juicy interiors. Sandwiched in airy and toasted white bread with melted cheese, I would not mind having these for lunch again some time. What I did not like was the drench of sauces that bled into the bread, making them soggy. This same palette of sauces would reappear throughout our meal, taking away more from each prep than it added.
One of chef's signature dishes is duck lasagna. Tender fresh pasta sheets, dryish tough shreds of duck, and an insane amount of creamy basil sauce on the plate plus squiggles of more sauce for decoration. It tasted alright but the presentation felt dated.
Recently Osho scaled back to serving breakfast and comida between 8am and 5pm. Dinner service is available by advance reservation.