Seafood Restaurants in Costa Rica

Seafood in Costa Rica isn’t just about what’s on your plate; it’s a snapshot of the sea just a few hours before you arrive. The Pacific coast, especially around places like Quepos and Tamarindo, offers ceviche that tastes like it was prepared minutes after the fish left the ocean. And if you head down to the Caribbean side, Puerto Viejo’s seafood has a completely different vibe: spicy, with coconut and fresh herbs mixed in.

One thing I appreciate here is how locals define “fresh.” You’ll often see small, family-run sodas slinging fried fish or grilled snapper with rice and beans that outshine any fancy restaurant. Try the casado with a side of patacones, a simple but incredible pairing. And heads up, the best time for seafood is the dry season, roughly December to April, when the ocean’s calmer and the fish bounty is heavier.

Pro tip: If you’re near Jacó, swing by the fisherman’s market early in the morning before the crowds to see the haul and maybe strike up a deal for lunch. Don’t overlook the octopus tacos in Nosara either,they’re a little local secret. Costa Rica’s seafood scene is pretty straightforward, honest food that always remembers where it came from.