CAVA Mediterranean Manuel Antonio
Restaurant Costa Rica

Why We Like It

Chef-Owner Thomas Bernard grew up in Costa Rica's Central Valley, trained at Cordon Bleu Madrid at seventeen, and spent over a decade in the kitchens of Madrid and London alongside chefs like Heston Blumenthal, Daniel Boulud, and Mauro Colagreco. He came home with a clear conviction: creativity, identity, and technique can coexist at a high level. At CAVA, that takes the form of Mediterranean and Greek flavors meeting seasonal Costa Rican ingredients, live fire and careful finishing, an open kitchen at the heart of the room, and plates designed to be shared.