Hotel Belmar in Costa Rica has introduced a new menu with an emphasis on sustainability and local ingredient sourcing. The hotel, known for its environmental commitments, has adjusted its culinary offerings to better align with sustainable practices.

The hotel's new menu, crafted under the guidance of its chef, Alvaro Rodríguez, prioritises organic produce from its garden and a nearby carbon-neutral farm, Finca Madre Tierra.

The revised menu features a reduction in meat and dairy products by 20%, with a corresponding increase in plant-based ingredients and seafood. The seafood, including clams and mussels, is sourced from the Gulf of Nicoya, which supports responsible fishing practices.

Culinary techniques and waste reduction

Traditional techniques such as pickling and fermenting are employed to enhance flavour and minimise food waste. These methods help preserve seasonal ingredients, reducing the need for long-distance transportation and the associated environmental impact.

The kitchen has also adopted innovative practices to repurpose byproducts that would typically be discarded, turning them into ingredients for other dishes.

Beverage innovations and environmental impact

The hotel has revamped its beverage offerings, introducing cocktails made with locally sourced ingredients. The new drinks are part of the hotel's broader initiative to integrate sustainability into all aspects of its dining experience.

The on-site brewery, Cervecería Belmar, has collaborated with local brewers to create beverages such as Hard Kombucha and Hibiscus Mead, utilising regional honey, fruits and herbs.

Hotel Belmar’s menu overhaul reflects a broader trend in the hospitality industry towards sustainability and environmental responsibility, focusing on local sourcing and reducing carbon footprints.