Menu to Taste

Conservatorium

Contemporary Steakhouse, Farm-to-Table · San José · Chef Henry Quesada

Ranked No. 53 on Latin America's 50 Best Restaurants extended list, Conservatorium in San José is co-led by chef Henry Quesada. The avant-garde steakhouse combines local sourcing with technical innovation, serving pastured meats dry-aged in-house for 21 to 100 days.

San José, Mora, Ciudad Colon, del Banco Nacional 225mtrs al Este, San José

  • LatAm 50 Best
  • #53 Latin America's 50 Best 2025

Menu

Set Menu

  • Executive Lunch - Option 1 (15867) — Includes one drink (natural house drink or glass of wine for additional ₡2,000), a protein of choice, an accompaniment, house salad, and house dessert or coffee. Available Tuesday to Friday from 12pm to 3pm, does not apply on holidays.
  • Executive Lunch - Option 2 (15867) — Includes one drink (natural house drink or glass of wine for additional ₡2,000), warm salad with grilled vegetables, trout and passion fruit vinaigrette, and house dessert or coffee. Available Tuesday to Friday from 12pm to 3pm, does not apply on holidays.

Dishes

  • Taste Our Bread Experience (3690) — Goldenberry Sourdough bread, our signature bread, and butter Kokedama with herbs.
  • Grilled Octopus (17835) — (Non Modifiable/Not to go dish) Octopus with Lacto-fermented Jocote butter, carambola confit, corn soufflé and micro apazote.
  • Cheese and Beets from the Orchard (13530) — (Non Modifiable/Non Take-Out/Zero Waste) Goat cheese blend, 4 week old selected beets cooked sous vide, chocolate beet cracker 'soil', green olive powder, corn and sour cream (zero waste).
  • Tartare from the Garden (10947) — (Dish not modifiable/not to go) Watermelon tartare osmotized in soy and lemon, mango and ginger yolk, black sesame caviar, crunchy bread 'sand', grilled leek confit and micro cilantro.
  • Mussels and Asparagus (10455) — Mussels without shell confit, asparagus and leek foam, onion cream with tortilla chips with spirulina and chia.
  • Pastured Beef Crude (10947) — (Dish not modifiable/not to go) Thin slices of meat from our farm, low temperature cooked egg yolk and lacto-fermented blackberry, bagasse cheese, crispy soufflé rice with olive powder, micro greens, cape gooseberry gel and extra virgin olive oil.
  • Pipa Tiradito (10900) — Thinly sliced Pipe slices in vegetable tiger's milk and grilled pickled onions, lacto-fermented melon gel, coriander granita, fresh melon spheres and green oil.
  • Tartar for 100 days (13200) — Dry aged matured meat for 100 days from our farm, onion, mustard, coix grains, yolk cooked at controlled temperature, green tomato lacto-ferment, birdseed cracker, microbeans, green oil and morron reduction.
  • Vegetable Roast (13530) — Roasted butter pumpkin, sous vide ripe plantain, roasted red bell peppers, smoked eggplant, roasted mushrooms, 4-week-old selected beets cooked sous vide, homemade cream cheese, almond praline and arugula.
  • Herbs and Cured Trout Terrarium (11900) — Fine herbs and micro greens, dried fruit 'sand', pecan praline, carambola confit, house-cured trout, cape gooseberry vinaigrette, cucumber and herb granita.

Cocktails

  • Ceremonial Cocoa Negroni (8700) — Campari, Vermouth Rosso R+D Conserva, Gin R+D Conserva macerated by ultrasound with 100% organic cocoa from the foothills of the Rincon de la Vieja Volcano and spices.
  • Negroni Rose (8700) — Mancino Sakura Vermouth, Gin R&D Red Fruit Preserves, FacciaBrutto Aperitif.
  • Margarita Red Fruits (8700) — Red fruit infused white tequila, Triple Sec R & D Conserva, lemon, salt air with delicate citrus and smoky notes with a hint of rosemary.
  • Cocada Martini (8700) — Cocada Vodka R & D Preserves, dry vermouth, pipe water and saline solution.
  • Dirty Martini (8700) — Gin R & D Preserves, homemade dry vermouth, hydrolat and brine.
  • Beta Vulgaris Martini (8700) — Beet Vodka R & D Preserves, dry vermouth, lemon brine.
  • Skittles (8700) — Gin R&D Preserves, Amaretto, Stregga, lemon and cranberry.
  • Beta Vulgaris (8700) — Beet distillate R & D Preserves, dry vermouth, lemon brine.
  • Smokey Rose (8700) — Mezcal 7Misterios macerated with grapefruit by ultrasound, lemon, fresh grapefruit juice and soda.
  • Tortilla Sour (8700) — Ultrasonically macerated vodka with tortillas, tomato salt and Gin Beef Jerky garnish.

The Experience

Expect an intimate atmosphere. The meal is structured around an avant-garde approach.

  • Atmosphere: Intimate
  • Format: Avant-garde

Phone: +140812451

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