Il Giardino – Italian Restaurant

The Only italian restaurant in the Osa Peninsula since 1999
Il Giardino -Italian Restaurant in Puerto Jimenez, Osa Peninsula, Costa Rica, Tel 506 2 735 51 29 Fax 506 2 735 56 48 -------------------------------------Best Seafood, Homemade Pastas, Pizza in Town -------------------------------------www.ilgiardinoitalianrestaurant.com

Il Giardino, the Only Carbon Neutral Restaurant in Puerto Jimenez

June 20th, 2015

[caption id="attachment_355" align="alignleft" width="400"] Young Gmelina Trees in a Plantation for Carbon Catching, and create a Neutral CO2 Balance for the Il Giardino Italian Restaurant in Puerto Jimenez[/caption]   Once again Il Giardino, the First and Only Italian restaurant in Puerto Jimenez, is rising the level for this kind of Business in the Osa Peninsula but not only Read More...

Fine Meat Cuts Grilled Italian-Argentinian Style at Il Giardino

March 27th, 2014

The Finest and selected Cuts of the best Cattle of the Osa Peninsula, are now available at Il Giardino Restaurant and Grill in Puerto Jimenez, prepared, marinated and Grilled with the Traditional Italian Style that made famous in the World the FIORENTINA  Cut!! [caption id="attachment_341" align="alignleft" width="642"] The Best Cuts of the Finest Meat of the Osa Peninsula, free range Cattle, are now available at Il Giardino Restaurant and Grill, prepared and cooked following the Italian Style[/caption]                         After several Years of research for the best cuts of Local Free Range Cattle, we can offer a selection of the Finest Meats, cut and prepared following the Antique Tradition of the Italian Cuisine, the same that made Famous in the Whole World the Fiorentina Cut, a piece of the back of the Cow, that has the two pieces of meat commonly known as Tenderloin and Short Loin Read More...

Hydroponic at Il Giardino for Basil, Greenn Beans, Celery Production

November 5th, 2013

  [caption id="attachment_328" align="alignleft" width="553"] Hydroponic Clean, perfect Basil for Il Giardino Exclusive Pesto Recipe[/caption] Even if we, in the Osa Peninsula, have conditions so favourable for traditional and Organic production of vegetables and fruits, it is a good idea to integrate these system with an Hydroponic or, even better, an Acquaponic  system, for to produce that specific vegetable that could have problems with the natural conditions and need a special environment in term of PH and Nutrients that only Hydroponic can obtain Read More...

Now we have Rooms for Rent at Il Giardino ….en la Playa !!

December 18th, 2012

Beachfront Rooms and Restaurant [caption id="attachment_315" align="aligncenter" width="819" caption="One of the Rooms at Il Giardino Restaurant on the Beach , they face the mangrove Forest where Birds and Monkey live"][/caption] We have recently remodelled four wide rooms , all with private bath, hot water and air conditioned Read More...

Crustoli!!…. a South Italy swetness following mamma Rosa Recipe

March 5th, 2011

When we were child, not centuries ago, one of the biggest pleasures we had, for Christmas time, was a gentle gift of one of our neighbours, donna Rosa De Marco, under the form of a jar of Crustoli, a very interesting and tasty kind of small pies, prepared following the ancient recipe that, with all the possibilities, was coming from the ancient Greece culture, that dominated Calabria for centuries before the rising of Roman Empire Read More...

Bread, impossible to eat without it !!

October 20th, 2010

As every good Italian, I can't eat a good plate of any kind of food without the accompaniment of Bread. It is simply written in our DNA, from the old times wen the legion of Rome were marching toward the summer battle fields of northern Europe, the men were eating, most of the time, pure wheat from a bag, for don' have to stop for to cook it and slow down the march, because timing was very important for them, they had to reach the battle field for the late spring, kill'em all before the end of summer and return to the warmer soil of Italy before the arrival of winter and its cold and snow Read More...

Not only of Bread are nourished Men

July 20th, 2010

Yesterday, Sunday afternoon I had to prepare the stuff for Squash Ravioli, and I took the moment for to shoot Pictures of all the steps of the preparation, for to add them, later,  to the Giulio's Recipes Photography Book that is in process. when I start putting on the work desk the elements necessaries for the preparation, for the " group picture " that always I shoot at the beginning of each Recipe, I saw that the big Butter Squash, I found at the market, was an interesting subject for the Photographer eye, and not only for the Cook one, so I took a short serie of Photos of it, in different position and with different light Read More...

Meat Ravioli is almost a religion..!!

July 17th, 2010

For the Xmas holidays and some other, few, occasions, my Mom, Ada, was showing us what an Italian mom can produce for to delight her family.... So, normally, a couple of days before the " Great Event ", the order of the house was strongly modified by the appearing of unusual kitchen tools and the air was fulfilled by the aroma of several herbs and vegetables, awakening , if  it could be possible  to increase it in young boys of 7-13 years, our appetite Read More...

Egg Plants Parmesana Style well worths 6 hours of work…!

July 3rd, 2010

Few Other recipes of the Italian Cusine need so much work...!! The Parmesan Egg Plant is a great plate that can be served hot, just a litle warm or, specially during the hot summers of the South of Italy, where it is originated, cold, at ambient temperature, for a nutrient and refreshing lunch. In the picture below you can see all the ingredients necessaries for the preparation of this plate Read More...

Ragu’ or Bolognese ….

July 1st, 2010

...is it better to call this delicious meat sauce with the magic word of  " RAGU' " or the more geolocatoring  " BOLOGNESE "....?...this is the question.... Too much noise for nothing....would say somebody...... Doesn't matter how do you call it, Ragu' or Bolognese, this historical Italian sauce is a state of the art, if made following the rules and without taking any shortcut, of the World Gastronomy Read More...