Cooking in Costa Rica was a culinary discovery, so many unknown vegetables and fruit, all fresh and locally sourced, great seafood, an excellent quality of meat, you only have to know where to buy the best ingredients.
This country has so many different climate zones, what allows to grow a huge variety of fruit and vegetables.
To include the new ingredients in my cuisine was the first challenge, applying modern cooking techniques on Costa Rican recipes brought amazing results.
Soon I started to offer cooking classes to share my knowledge and experience with locals and tourists from all over the world.
And, of course, as I missed some special German food which was hard to find here, I started to make my own bread, to ferment cabbage to have “Sauerkraut” and together with my husband, a former pharmacist, we started to smoke fish and ham, producing salami and fresh cheese, something I had never done before.
It was and is a pleasure to produce your own food and, as we don´t use any artificial ingredients or preservatives, our food is pretty much healthy.