Costa Rica Restaurants|Liberia, Costa Rica

Puna

Name: Puna
Address: Peninsula Papagayo, End of the 253 National Route, Provincia de Guanacaste, Liberia, 50104, Costa Rica
Telephone: 506-4081-1221

Latin fusion cuisine in the jungle canopy

VERIFIED LUXURY

Learn How We Inspect

Steered by Costa Rica’s vibrant gastronomic movement, Puna at Nekajui, a Ritz-Carlton Reserve, is a signature restaurant where narrative and nuance take center stage. Orchestrated by Peruvian chef Diego Muñoz, the menu reimagines Latin American ...READ MORE

Our Inspector's Highlights

Puna’s menu often spotlights indigenous Costa Rican ingredients and Andean presentations interpreted through refined global techniques — a deliberate move away from predictable “fusion” toward thoughtful cultural dialogue on the plate. Expect dishes like ceviche mixto de mar (prawns, garlic oil and a citrus-based sauce) and risotto made with baby corn.
The Costa Rica restaurant’s perch in the jungle canopy isn’t just decoration. The venue subtly informs pacing and ambiance with ocean breezes and forest sounds influencing when courses arrive and how long you linger.
With the daily menus, the culinary team balances Muñoz’s foundational concept with seasonal creativity to keep regulars discovering new highlights.
The sommelier program leans toward lesser-known Latin American producers, offering bottles that harmonize with the region’s vibrant acidity and spice profiles. Fall menus might feature pumpkin and quinoa, while spring staples could include corn, zucchini and scallops.
Puna’s well-paced service encourages pauses that make the evening feel intentionally unrushed.

The Chef

Born and raised in Peru, Muñoz earned his Grand Diplôme from Le Cordon Bleu in Paris before sharpening his craft in the kitchens of El Bulli and Mugaritz under Ferrán Adrià and Andoni Luis Aduriz, respectively.
Early in his career, he revitalized the kitchen at Bilson’s in Australia, a move that earned him critical accolades. Returning to Peru, Muñoz led Astrid & Gastón and pushed it to the top of Latin America’s culinary list during his tenure.
In 2016, Muñoz embraced a self-described “nomadic” phase, traversing more than 20 countries to collaborate, learn and bring global perspective back to his cuisine. The travel helped shape a cooking philosophy that centers on local biodiversity and indigenous ingredients, weaving Peruvian traditions into contemporary plates wherever he works.
Beyond fine dining, Muñoz has spearheaded ventures from luxury train gastronomy (Belmond Andean Explorer) to restaurants in Lisbon and Miami, showcasing his versatility and creative range.

Amenities