Four Seasons Resort Peninsula Papagayo, Costa Rica

Design Aesthetic:

• Influenced by flora, fauna and landscape of Costa Rica
• Natural materials including local lava rock, stone and caña 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

Signature Treatment:

• Rainforest Massage: Inspired by the essence of Costa Rica's rainforests and rivers, this signature massage is customized to preferences; choose preferred pressure, techniques and oils to create a unique experience set within the captivating ambiance of the rainforest
• Tsuru Cacao Ancestral Ritual: Embark on a unique ancestral journey with this ritual; experience a full-body exfoliation followed by a cocoon of cacao and banana leaves; enjoy a stress relieving scalp-and-neck massage, a nourishing hair treatment with organic coconut oil, and a detoxifying massage with cacao butter; conclude with a tasting of pure Costa Rican cacao, connecting to the land's ancient roots

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 jewellery designed by Costa Rican artists
• Full service hair salon

Wellness Shala: A serene sanctuary where guests can embark on a transformative journey of self-discovery, this unique structure was inspired by the natural grace of the Guanacaste winds, and conceptualized by Mexican architects Luis Alejandro Cuesta and Javier Creuheras, the visionary founders of Arquitectura Mixta

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: Pesce

• Cuisine: Italian seafood kitchen
• Restaurant Chef: Victor Castro
• Signature Dishes:
  • Carpaccio di Manzo - Thinly sliced beef tenderloin, rocket salad, Parmigiano Reggiano shavings, extra virgin olive oil.
  • Burrata - Locally sourced Burrata, organic cherry tomatoes, fresh basil, extra virgin olive oil, chili flakes.
  • Pizza Ai Funghi Con Tartufo - Fontina cheese, wild mushrooms and truffle paste, arugula, truffle oil.
  • Spaghetti Alla Carbonara  Rich tangle of pasta with guanciale, creamy egg yolk, thick ground black pepper and Parmigiano Reggiano.
• Bar area: 16
• Indoor Dining: 74
• Outdoor Dining: 40
• Private Dining Room: 29 (San Vito)
• Designer: EDG Interior Architecture + Design

Lounge: Añejo

• Cuisine: Crudos and tapas bar
• Restaurant Chef: Marco Chan
• Signature Dishes:
  • Beef Sliders - Local Beef, Cheddar Cheese, Avocado, Pickled Hibiscus Onion, Chipotle Sauce, Homemade Potato Fries with Tajín
  • Poke Bowl - Choice of Tuna or Salmon Sushi Rice, Avocado, Edamame, Crispy Kale
  • Thai Basil Chicken - Jasmine Rice, Asparagus, Basil, Cilantro, Onion, Jalapeño, Carrot, Fish and Oyster Sauce
• Bar: 16
• Bar-HT Communal Tables: 32
• Lounge: 30
• Designer: EDG Interior Architecture + Design

Restaurant: Bahia Grill

• Cuisine: Wood-burning Latin grill
• Restaurant Chef: Heberto Mejia
• Signature Dishes: 
  • Duck Carnitas Tacos: Guajillo Corn Tortilla, Duck Confit, Caramelized Onion, Tomato & Radish Relish, Topped with Duck Rind
  • Esquites Salad: Assorted Corn, Kale, Cuajada Cheese, Chipotle Aioli
  • Octopus Causa "Chorotega Style": Grilled Octopus, Roasted Potato Purée, Olives, Yellow Aji Chili Sauce, Popped Amaranth Grain
• Bar: 22
• Outdoor Dining: 82
• Indoor Dining: 86
• Designer: EDG Interior Architecture + Design

Restaurant: Nemare

• Cuisine: Wood-burning Latin grill
  
• Restaurant Chef: Jose (Kike) Retana
• Signature Dishes:
  • Garden Heirloom Tomato: Local Turrialba Cheese, Fresh Basil, Organic Cucumber, Aromatic Crumble, Green Pesto, Roasted Tomato Paste, Balsamic Reduction
  • Local Wagyu Stone: House Selection of Curated Oil Trio: Mild Smoked Chili, Classic Truffle, Garlic & Chives
  • Wellington Wagyu Burger 7 Oz: Signature Cheese burger (from Finca la Josefina), filled with Melted Cheddar, Smoked Prosciutto, Onion & Tomato Chutney, Truffle Fries
• Bar: 8
• Indoor Dining: 63
• Outdoor Dining: 74
• Designer: EDG Interior Architecture + Design

Restaurant: Virador Beach Club

• Cuisine: Eastern Mediterranean Cuisine
• Restaurant Chef: Khaled Natour
• Signature Dishes: 
  
  • Mutabal: Eggplant Tartare Mixed with Green Pepper, Herbs, Pistachio Crumble, Tahini and Lemon Zest Served with Bread
  • Greek Salad: Fresh Lettuce, Tomatoes, Cucumber, Kalamata Olive, Za’atar Tuile, Feta Cheese
  • Shish Taouk: Chicken Marinated in Harissa, Onion Stuffed and Rice, Pine Nuts, Coriander, Mint, Parsley
• Bar: 6
• Bar side table: 4
• Indoor Dining: 86
• Lounge: 20
• Designer: Cola Blanca Interior Architecture + Design

Restaurant: Palapita

• Cuisine: Fast Food
• Restaurant Chef: Jose (Kike) Retana
• Signature Dishes: 
  
  • Spicy Mango Cup: Valentina Sauce, Lime, Tajin, Red Onion, Orange Wedge
  • Al Pastor Tacos: Beef, Red Onion, Pineapple, Lime, Tomatillo Sauce
  • Papagayo Burger: Kobe Beef, Balsamic, Portobello Mushroom, Blue Cheese, Grilled Pineapple
• Bar: 10
• Lounge: 41

Lounge: La Reserva

• On the Menu: rum bar
• Bar: 4
• Business Center counter: 2
• Indoor Lounge: 28
• Outdoor Lounge: 20

Golf:

• Name of Course: Ocean Course at Peninsula Papagayo
  
  • Date Open: January 2004
  • Designer: Arnold Palmer
  • Par: 72
  • Yardage: 6,788
  • Number of Holes: 18
  • Special Holes:
    • 3rd –Buena Vista has a 270-degree view of the Pacific.
    • 6th – El Bajo has a 200-foot elevation drop and signature hole with infinity green.
    • 7th – Culebra is a drop shot par 3 with views of Nacascolo Beach.
    • 10^th – Herradura from the green shows the elevation changes of the front and back nine.
    • 13^th – Open view of the ocean along the right-side scaling 215 yards of cliff.
    • 17th – Pacifico overlooks Monkey Head Rock and the tip of the Peninsula.

On-Site Activities:

• Birdwatching
• Rum Tasting
• PaddleBoarding
• Snorkelling
• E-foil
• Cooking Class

Peninsula Activities:

• Palmares Aerial Adventure
• Off-Roading
• Monkey Spotting
• Wilderness Hike
• Surfing
• Coral Reef Experience
• Canoe Exploration

Pools:

• Number of Pools: 3

Fitness Facilities:

• Size: 202 sq m / 2,178 sq ft
• Sample Fitness Activities:
  • Yoga, Pilates, group classes, private classes, personal training.
    
  • Classes in ab strengthening, weight training, spinning

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