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What People Are Saying About Pangas Beach Club…

Saturday, March 23rd, 2013

What people are saying about Pangas Beach Club:

 

Check out some of our recent reviews & testimonials from TripAdvisor and Facebook!

 

March 12, 2013 by PuraVida212 from New York: “Taking it to Another LevelAre you kidding me? This place is awesome! The owners have done a great job of keeping man made in balance with nature. From the minute you walk into the open architecture of restaurant and the fresh display to sitting at hard wood tables under a huge 200 year old tree while having dinner, you will be mesmerized. If you can go for dinner during a full moon. So now on to the food, everything is good. The standouts Peruvian Ceviche and the smoked fish tasting for appetizers and Mahi Mahi, Tuna, Whole Seabass and the Lava rock steaks (I would go with the Ribeye) for dinner. The dark rum mojitos are very good. GREAT JOB! Jean-Luc… The service was good and is easy on the eyes GREAT JOB Elizabeth! My wife and I look forward to many more dinners at Pangas on our next trip to Tamarindo. PURA VIDA.” 5 Stars.

 

 

March 5, 2013 by SeanRafter from Maine: “Wow This Place is Great! - The entry is breath taking, and the service superb. The food is exquisite, and view is like Tamarindo of old, nothing but nature in sight. A real respite from the hub bub of downtown, just outside.” 5 Stars.

 

 

March 2, 2013 by Jo-Anne & Daryl from Ontario: “Repeat Offenders - We discovered this wonderful place while on our way to book a tour of the estuary for the next day. We visited a total of three times after that for snacks, lunch and supper. Everything was good but the Mahi Mahi and Tuna were perfection. Excellent fruit drinks, comfy chairs, an amazing location right where the ocean meets the estuary and you have paradise. The Barkeep, chefs and staff were all very friendly and made us feel welcome. A special thanks to Lena who took such good care of us when we were there.” 5 Stars.

 

 

February 27, 2013 by LaLee1149 from South Carolina: “Excellent Food – Very Fresh! - We had a wonderful dinner the first night we were in Tamarindo and returned 3 more times!!! The Sea Bass was fantastic as was the Yucca root side dish and vegetables!! The Mahi Mahi I had another night was equally as wonderful – very fresh and cooked perfectly!! The fish tacos we had for lunch were outstanding as was the side salad. The atmosphere is amazing – a beautiful view of the water and the giant ficus trees are lovely! There is a very nice amount of space between the tables so you have a very private and pleasant dining experience. The service was very attentive! Do not let any negative reviews keep you from visiting this very wonderful restaurant!!” 5 Stars.

 

 

February 21, 2013 by Carole M. from California: “BEST of Everything in Tamarindo - We spent 5 weeks in Tamarindo in 2013 and 4 weeks in 2012. We ate at many restaurants. The service, friendly staff, and the food were outstanding, a cut above anything else in Tamarindo. It will be the first place we go to next year.” 5 Stars.

 

 

Thank you to everyone who has helped make Pangas such a huge success so far! We are so   grateful for your support and patronage.

 

Please click here to visit our page on TripAdvisor and post a review of your own! 

 

Also, check out our Facebook page for daily specials, fish market news, entertainment   schedules and photos. 

 

Article: Pangas Beach Club to Open this Month

Wednesday, October 17th, 2012

Flamingo Chef to bring Fresh Seafood, Laidback Luxury to Tamarindo

Article from the November 2012 Issue of the Howler Magazine

TAMARINDO – This November, Flamingo-based restaurateur Jean-Luc Taulere and manager Elizabeth Cole are bringing a fresh take on Costa Rican cuisine to Tamarindo’s northern shore.

    What’s in a Name? A small local fishing boat, also known as a “panga”

Taulere, an eighth-generation chef with roots in Le Perthus, a small town on the border of Spain in the south of France, is quick to clarify the concept behind the menu at Pangas Restaurant and Beach Club, set to open mid-month past the Best Western and across from El Tesoro on the hill.

 

“We’re not a Costa Rican restaurant in the typical sense,” he explains. “A French chef told me long ago when you have really great ingredients, the number one job of the chef is to not screw them up. The flavors are good from the earth and it’s important not to try to change themBouncy Castle Mini Jungle ouverte, but instead we want to take what’s naturally good and enhance those flavors – that’s always been my concept in the kitchen.”

 

By highlighting what’s naturally good from Costa Rica – fresh seafood, exotic fruits and local spices – Pangas will make a welcome addition to the Tamarindo dining scene. Playing up local ingredients in the kitchen through a mix of cooking methods from across the globe works well for Taulere – a fact evident in the success of his Flamingo-based restaurants Mar y Sol and Coco Loco. But this high season, the focus will be on showing the Tamarindo community just what makes Taulere’s approach to Costa Rican beachfront dining so popular in the Guanacaste region.

 

Earlier this spring, Taulere jumped on board with Pangas when approached by Bruce McKillican, project manager of Tamarindo’s newest real estate project Las Mareas de Tamarindo at El Tesoro – a residential community that will feature 3-bedroom ocean view villas and down the line, a beachfront boutique hotel on several lots within the El Tesoro gated community.

 

 

An extension of Las Mareas, Pangas Beach Club is the first element of the highly anticipated real estate project to open its doors to the public after years of planning. McKillican explained the unique relationship between the Las Mareas residences on the hill and Pangas on the beach.

 

“Pangas is absolutely the aspect of Las Mareas that all the owners and developers at Las Mareas are most excited about,” he said. “The members of our group have chosen to live in Tamarindo because we love the lifestyle – Pangas is an expression of that. We wanted a place to promote this way of life – a great place with great food and great people to spend the day surfing and hanging out with family and friends.”

 

The first residence at Las Mareas will be unveiled in December and the first six units are expected to be complete in March 2013. But even once the residential side of the project is complete, Pangas will continue to play an important role in the Las Mareas lifestyle as well as serving as the public beachfront anchor to the Tamarindo community.

 

“I think the number one thing that is going to set Pangas apart is the location and the concept, which is automatically established in the name,” Taulere said referring to the name “Pangas,” which refers to small fishing boats like the ones in the Tamarindo Estuary. “That tells you how fresh we’re going to be – we’ll get our fish right off the panga boats; we’ll have the fishermen coming up to drop off their catch while people are eating in the restaurant.”

 

Seafood is the staple at Pangas and an in-house fish market will be serving up freshly caught fillets and a variety of premade dishes such as ready-to-eat shrimp cocktail, Peruvian-style ceviche, calamari salad and lump crab cakes.

 

 

At the Pangas fish market guests can pick up the catch of the day to take home for dinner or grab a prepped seafood appetizer for entertaining. For restaurant goers, Pangas will be serving up breakfast, lunch and dinner overlooking the Tamarindo Estuary with a menu that’s casually elegant marked by simple sophistication at an affordable price point.

 

 

 

 

 

“We’re trying to create the best possible quality of service, the best cuisine, wine and beer in an atmosphere that’s easygoing and at a price that’s reasonable. I think that’s a big part of the formula,” Taulere said. “We have a beautiful design with quality features, but it’s not an expensive place – it’s going to be very approachable and very reasonable.”

 

With high season coming up, Taulere will be busy rotating between Pangas and his two Flamingo restaurants, but with Cole at the helm of management, the team hopes to cook up a recipe for succulent success at Pangas on the beach. For more information call 2653-0024.