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Four Seasons Resort Costa Rica at Peninsula Papagayo

  • Peninsula Papagayo, Guanacaste, Costa Rica
  • OPENING DATE:

    January 2004
  • GENERAL MANAGER:

    Michael Mestraud
Physical Features

Property Size: 30 hectares/45 acres

Total Number of Guest Accommodations: 181

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Design Aesthetic:

  • Influenced by flora, fauna and landscape of Costa Rica
  • Natural materials including local lava rock, stone and cana brava (similar to bamboo)
  • Guest rooms are a tree house concept with hardwood floors, natural fabrics, exotic colours and outdoor living spaces

Architect: Ronald Zürcher, Zürcher Arquitectos

Interior Designer(s): Paul Duesing Partners

Location:

  • Guanacaste province in northwest Costa Rica
  • Atop a narrow plateau on the tip of Peninsula Papagayo, 97 metres (320 feet) above the Pacific Ocean
  • Flanked by beaches on both sides
Spa

Interior Designer: Paul Duesing Partners

Design Aesthetic: An homage to the area's natural beauty, with rattan furnishings and green glass tiles accenting wood, stone and water elements

Number of Treatment Rooms: 18

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Signature Treatment:

  • Natural healing bamboo massage (60 to 90 minutes)

Teens/Children: Teens over 16 years may use the facilities and enjoy facials and salon services

Special Features:

  • Two-storey lounge with rainwater wall
  • Manicure and pedicure designated stations
  • Spa Boutique features an inviting selection of spa beauty products and gifts, including swimwear and a unique selection of jewelry designed by Costa Rican artists
  • Full service hair salon

Spa Director: Viviana Quesada

Dining

Executive Chef: Nicholas Schneller

Pastry Chef: Emmanuel Bay

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Examples of Locally Sourced Ingredients:

  • Costa Rican artisanal cheeses
  • Rainforest honey produced from bees in the Guanacaste Region
  • Costa Rican papaya and pineapple
  • Macadamia nuts
  • Hearts of palm
  • Coffee
  • Fish

Restaurant: Caracol

  • Signature Dishes:
    • Curried cauliflower dip with miso butter, coconut cream, chili oil, naan bread
    • Octopus skew with black olive, rocoto, plantain dust, parsley
    • Chicharron guacamole with house guacamole, pork rind, crispy corn tortillas
    • Shaved tuna salad with mixed greens, orange segments, pickled red onions, dill oil, lemon gel, wasabi-lemon dressing
    • Angry tuna roll with yuzu kosho, spicy tuna, avocado, cucumber
    • Beef short rib sliders with aged cheddar, avocado, yuzu pickles, chili sauce
  • Indoor Seating: 54
  • Outdoor Seating: 22
  • Designer: EDG Interior Architecture + Design
  • Sous Chef: Gerardo Astorga

Restaurant: Pesce

  • Cuisine: Italian seafood kitchen
  • Signature Dishes:
    • Polipo with grilled octopus, chickpea, green olives, celery
    • Involtini melanzane with eggplant, tomato, parmegiano reggianoi, basil
    • Basso - roasted bass, cannellini beans, herbs, tomato vinaigrette
  • Indoor Seating: 74
  • Outdoor Seating: 40
  • Designer: EDG Interior Architecture + Design

Restaurant: Bahia Gril

  • Cuisine: Wood-burning Latin grill
  • Signature Dishes:  
    • Whole roasted cauliflower with caper honey, toasted almonds, golden raisins, olive oil
    • Wood fire roasted cabbage with  garlic breadcrumbs, grated smoked cheese, anchovy, lemon
    • Yellow ceviche with fresh tuna, shrimp, scallops, orange, mango, serrano chili, red onion
    • Pork belly al pastor tostada with queso fresco, sweet-sour sauce, red onion, cilantro
    • Grilled NY strip steak with lobster mashed potatoes, fava beans, truffle chimichurri
    • Tacos, choice of three, served on corn tortillas with onion, cilantro & lime wedges
  • Indoor Seating: 80
  • Outdoor Seating: 160
  • Designer: EDG Interior Architecture + Design
  • Sous Chef: Diego Aguilar

Lounge: Añejo

  • Cuisine: Crudos and tapas bar
  • Signature Dishes:
    • Curried cauliflower dip with miso butter, coconut cream, chili oil, naan bread
    • Octopus skewer with black olive, rocoto, plantain dust, parsley
    • Chicharron guacamole with house guacamole, pork rind, crispy corn tortillas
    • Shaved tuna salad with mixed greens, orange segments, pickled red onions, dill oil, lemon gel, wasabi-lemon dressing
    • Angry tuna roll with yuzu kosho, spicy tuna, avocado, cucumber
    • Volcano roll with king crab, wasabi mayo, unagi sauce, tempura flakes
    • Beef short rib sliders with aged cheddar, avocado, yuzu pickles, chili sauce
  • Outdoor Seating: 78
  • Designer: EDG Interior Architecture + Design

Lounge: La Reserva

  • On the Menu: rum bar
  • Indoor Seating: 28
  • Outdoor Seating: 20
Recreation

Tennis:

  • Number of Tennis Courts: 4
  • Unique Attribute: Clay and grass tennis courts available
  • Tennis Lessons: Prices available upon inquiry
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Golf:

  • Name of Course: Ocean Course at Peninsula Papagayo
    • Date Open: January 2004
    • Designer: Arnold Palmer
    • Par: 72
    • Yardage: 6,800
    • Number of Holes: 18
    • Special Holes: .3rd – has a 270 degree view of the Pacific .4th – Guanacaste features a large cenizaro tree framing the right side of the green .6th – El Bajo has a 200 foot elevation drop .7th – Culebra has downhill bay and beach views .17th – Pacifico overlooks the ocean
    • Additional Services:
      • Pro shop
      • Golf instruction available
      • Driving range
      • Putting green
      • Clubs rental

On-site Activities:

  • Birdwatching
  • Hiking
  • Sailing
  • Snorkelling

Off-site Activities:

  • Fishing
  • Horseback riding
  • Local excursions
  • Scuba diving
  • Surfing

Pools:

  • Number of Pools: 3

Fitness Facilities:

  • Size: 202 sq m / 2,178 sq ft
  • Sample Fitness Activities:
    • Power yoga, Pilates, bootcamp, group classes, private classes, personal training
    • Classes in ab strengthening, weight training, spinning
For Younger Guests

Kids for All Seasons

  • Supervised program in a dedicated facility offers daily complimentary activities run by qualified staff for children between the ages of 4 and 12

Tuanis Teen Center

Community Programs:

  • Families have the opportunity to become involved in the community through relationships with local schools
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Meeting Rooms

Total Size: 1,200 sq m / 12,916 sq ft

Largest Ballroom: 288 sq m / 3,100 sq ft

Meet and Feed Capacity: 100

Banquet Capacity: 200

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Outdoor Banquet Capacity: 350

Breakout Spaces: 3

Private Dining Room Capacity: 30

Unique Meeting and Event Facilities: Events can be arranged on a 26-metre (85-foot) catamaran and at other outdoor sites

Corporate Social Responsibility
  • Audubon International-certified golf course featuring Trail of the Giants Golf Car Tour amid 25 tree species and other wildlife
  • Certified for sustainable tourism by Costa Rican Institute of Tourism for extensive environmental programs
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Special Features
  • Playa Prieta Beach Club is a private beach club seven minutes from Resort, with complimentary transportation
  • 380-slip full-service Marina Papagayo accommodates large yachts and sport-fishing boats
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Fun Facts
  • 80% of products are sourced from local farmers
  • Hotel uses oil for the kitchen fryers that is picked up and 100% of it is recyclable into bio diesel so nothing gets thrown away
  • Fire wood for wood burning grills is from fallen trees only
  • Resort lies between two beaches at the tip of Peninsula Papagayo in the region of Guanacaste
  • Recently underwent a USD 35 million re-imagination
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