Nestled within the serene embrace of the coastal jungle, we invite you on a vibrant Medicinal gastronomic journey in a sustainable bamboo RESTAURANT
By advanced reservation only, a two night stay is required —Click here to reserve your ocean view table! (Whatsapp 505.8458.1816)
Have a group restaurant request for 6 people or more without an over night stay? We can probably make it happen.
Chef Heidi Parker Drawing on her years of culinary education and exploration in Asia and Central America, she developed the first menus, original recipes, and guiding philosophy. By blending bold Thai flavors with fresh, organic ingredients sourced locally, she established Santosha’s food as both nourishing, anti-inflammatory and memorable. Heidi is also the founder and designer of Santosha, the first boutique hotel in the area built with bamboo and eco-blocks, a sustainable material combining concrete and recycled plastic. The hotel and culinary spaces were designed in thoughtful phases to harmonize with the natural environment, creating the ideal setting for an immersive retreat and dining experience. Beyond Santosha, Heidi is the author of the forthcoming cookbook Jungle & Ginger: Flavor Therapy for Body & Soul and cultivates her own garden of medicinal plants and herbs, bringing wellness and intention to every dish.
Please Note:
Adults only – no children or pets
Advance reservations required – space is limited
This offering is subject to availability, weather, private retreats and events
✦ Guest Praise ✦
A Masterclass in Fusion Cuisine
"Chef Heidi, is a true expert in fusion cuisine. She seamlessly blends the freshness of local ingredients with vibrant Asian flavors, creating dishes that are not only delicious but unforgettable. Each plate was a beautiful expression of creativity and culinary skill."
— Luis Liu, China
Breakfast
Greet the sunrise with dishes that honor slow mornings. From hand-pressed tortillas or sourdough bread, to locally sourced eggs and tropical fruits and botanical juices, each breakfast offering balances nourishment with tradition. Served with organic coffee from Nicaragua´s mountain communities, mornings are healing and intentional.
dinner
As day flows into evening, the chef offers seasonal animal and vegan PROTEINS that showcase the Pacific's bounty, the mountains and farms with nutritional wisdom. green salads with citrus HERBACEOUS dressings or sauted vegetables, coconut rice accompany the PROTEINS to complete the experience.
Medicinal Bar
a curated slection of holistic Mocktails, cocktails, medicinal shots, smoothies and botanical juices are designed to refresh and restore. Many ingredients are grown in our very own garden.
finale
A gentle guiltless yet indulgent end to the meal. our desserts are made in house and often crafted with rich cacao grown in volcanic soil, nicaraguan raw medicinal honeycomb, coconut, nicaraguan flor de caÑa Rum, house frozen treats. often gluten free. no refined sugar and anti inflammatory.
Book Your Culinary Tasting Experience
Whether it’s a private celebration, chef Collab, retreat, or special occasion, we are here to craft a unique experience tailored to your needs. personalized menu & Event planning. beyond our day to day menu we can also create tasting menus, retreat menus. all menu experiences are according to your dietary restrictions and intolerances.
✦ Group Dining Experience ✦
Flavorful Moments to Share
"We came as a group of 10 people that stayed for a week and the entire experience was exceptional. The food was bursting with flavor—fresh, beautifully presented, and full of thoughtful touches. Every dish felt like a celebration of taste and connection. Ideal for a shared meal in an intimate, inspiring setting."
— Ashleigh, Personal Trainer & Coach, USA
✦ Guest Reflection ✦
An Unforgettable Valentine's Dinner at Santosha
"We recently went to Santosha for our Valentine’s dinner, and it was an absolutely incredible experience! A huge thank you to Chef Heidi for organizing such a beautiful evening. Every detail was so thoughtfully curated—from the delicious food to the warm, inviting atmosphere. The energy was magnetic and the night truly felt special. We couldn’t have asked for a better experience. Highly recommend Santosha for a unique and unforgettable dining experience."
— Molly, San Juan del Sur Expat
Sutainable Practices
Our space was conceived in direct relationship with the land that grows bamboo naturally. Built using sustainable materials and designed to sit lightly within its surroundings, the restaurant opens fully to nature rather than separating from it. Dining takes place outdoors, beneath natural elements, where air moves freely and the environment remains uninterrupted. We have chosen not to enclose or artificially condition the space, allowing light, breeze, and the rhythms of the day to shape the experience. This connection is intentional. It reduces our environmental impact while inviting a deeper awareness of place, where each meal is experienced not apart from nature, but within it.
Our Philosophy
Sustainability is not an added gesture. It is the structure beneath everything we do. Each decision is guided by a respect for the land, the sea, and the people who sustain both.
Sourcing
Our kitchen is shaped by proximity and season. We work directly with local farmers and permaculture growers, sourcing ingredients with intention and transparency. Much of our seafood is brought in from our own boat, ensuring a direct and respectful relationship with the ocean.
Our menu remains deliberately concise, evolving with what is available rather than what is expected. This approach allows us to preserve integrity, reduce waste, and honor the true nature of each ingredient.
Environment
We operate with a low-impact model designed to minimize excess at every level. Single-use plastics have no place in our space. We do not offer takeaway service, eliminating the need for disposable packaging. Our kitchen functions with limited refrigeration and no large-scale freezing, encouraging daily freshness and mindful preparation. Food scraps are returned to the soil through composting, while our small edible garden contributes to the cycle of growth and renewal. Water is drawn from a shared local source and used with awareness and restraint, in alignment with the needs of the surrounding community.
People
Our work is sustained by a small, dedicated team. Service is offered by reservation, allowing for a balanced and intentional rhythm that supports both guest experience and staff wellbeing. Our team is compensated above minimum standards and shares in gratuities. Ongoing education in nutrition and ingredient knowledge is part of our culture, with the intention that what is learned here extends beyond the kitchen into homes and communities. We believe a healthy workplace is essential to a responsible restaurant.
Experience
We offer breakfast and early evening dining, aligned with a more natural pace of living. Each service includes thoughtfully composed options with both plant-based and animal protein, reflecting a balanced and inclusive approach to nourishment. Our menus are guided by purpose rather than abundance. Each dish is considered, each ingredient respected, and each experience designed to feel both grounding and refined.
Commitment
This work is ongoing. We continue to listen, adapt, and refine with care. Sustainability is not a claim we make, but a practice we live, daily and without compromise.
