Freshly prepared in our health-supportive, gluten-free kitchen and served family-style in our open-plan dining area, breakfast, lunch, and dinner are provided daily – with all dietary requirements catered for. For bed-and-breakfast stays, lunch and dinner are available at an additional charge.

But first, coffee. The kind we serve at Nereus is robust, made from locally sourced beans, and might just spoil you for any other kind forevermore. We also have a wide range of herbal teas. Our breakfast selection includes the likes of toasty coconut granola, overnight-soaked oats, eggs, yogurts, papaya, pineapple and passion fruit, with specials spanning national staple gallo pinto (rice and beans) to gluten-free pancakes with local organic honey. 

Lunches and dinners are, likewise, ingredient-driven, and characterized by an abundance of color and a wide range of tastes. Lunch might be mahi mahi, caught a stone’s throw away, along with marinated tofu, local cheeses, a rainbow of salads, condiments and dressings; dinner, a taco extravaganza, or the ever-popular Chifrijo, a DIY dish that originated at Cordero’s Bar in San José in 1979, when bartender Don Miguel Cordero fancied a snack and experimented with combining rice, beans, pico de gallo (tomato salsa), avocado and corn tortillas, to winning effect. Desserts? Our gluten-free brownies made with cacao from a local farm and mini pineapple upside-down cakes always get rave reviews.

As with our approach to everything, food is never a one-size-fits-all affair. In overseeing the food and nutrition offering at Nereus, Jen’s extensive training in Ayurveda and functional medicine nutrition (not to mention her experience as a restaurateur) allows her to seamlessly blend ancient wisdom with modern-day application, creating seasonal plates that look beautiful, taste delicious and come with health-optimizing benefits.

We believe that bio-individuality is key when it comes to meeting guests’ unique nutritional needs. While here, you may choose to take advantage of the services of an on-site nutritionist, who will tailor your diet to be more health-supportive and ensure that you leave with the tools to implement lasting change between this stay at Nereus and the next.

Buen provecho!